These homemade Rice Krispie Treats are thick, chewy, and packed with gooey marshmallow flavor. It's everything you love about the classic treat, but made even better! They’re quick, easy, and perfect for any occasion!
There's no better classic than Rice Krispies Treats!
There's no better classic than Rice Krispies Treats!Our recipe is exactly how a Rice Krispie Treat should be: super thick, extra gooey, and loaded with marshmallowy goodness. And you can't get easier than a no-bake that comes together in 15 minutes, and is budget-friendly.
I like to brown the butter before adding the marshmallows, for extra yummy flavor. We also like to stir in m&m's if we're feeling fancy, or drizzle the rice krispies treats with caramel and melted chocolate after pressing them into the pan.
Check out all of my “bar” dessert recipes, like Lemon Brownies, Peanut Butter Bars, Key Lime Pie Bars, or Scotcheroos!
How to make Rice Krispie Treats:
Prep and Melt: Measure cereal and 2 cups mini marshmallows in a large bowl. Lightly grease a 13×18″ pan or line with parchment paper. In a saucepan, melt butter (or brown it by cooking over low heat, swirling it until golden and smells nutty for extra flavor). Stir in remaining marshmallows, vanilla, and salt, cooking until melted and smooth.
Combine: Pour marshmallow mixture over cereal and mix to coat evenly. Stir in optional mix-ins, then press firmly into prepared pan and let cool.
Serve or Store: Cut into squares once set. Wrap individually in plastic wrap to store for 2 days, or freeze for longer storage.
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Recipe
Rice Krispie Treats
Equipment
Ingredients
- 12 cups crispy rice cereal (1200g)
- 20 oz mini marshmallows (570g) or about 12 cups
- 1 1/2 sticks salted butter (170g), or 12 Tablespoons
- 1 teaspoon vanilla extract (5mL)
- pinch salt
Instructions
- Pour cereal and 2 cups of marshmallows into an extra-large bowl. Grease a 13×18’ half sheet pan lightly with butter or non-stick cooking spray. Set aside.12 cups crispy rice cereal
- Melt (or brown) the butter: Add butter to a large saucepan and allow to melt. (optional: brown the butter by cooking it over low heat, swirling it around a few times, until it’s golden and smells nutty fragrant–don’t let it burn!).1 ½ sticks salted butter
- Remove from heat and stir in remaining marshmallows, vanilla and salt. Stir constantly, and place back on low heat if needed, until melted and smooth.20 oz mini marshmallows, 1 teaspoon vanilla extract, pinch salt
- Gradually pour mixture over the cereal, tossing to coat evenly. Stir in other mix-ins* if desired.
- Press mixture firmly into prepared pan and allow to cool before cutting into squares. (I cut 20 squares (5 by 4).
Notes
Nutrition
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I originally shared this recipe August 2018. Updated June 2023 and July 2025.
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This will be my go-to rice krispie recipe from now on! So easy to make! Also works with a little less marshmallows if you maybe don’t have enough or just want to decrease the amount- I used 16 oz and still had enough to mix in with all the cereal.
Your recipes always look so good and easy to make when you show how to make them. That’s why I love watching you to see what you have next and I bet it will make my kitchen smell so good. Thanks!!!!
If I’m going sprinkles and glitter (edible) do I put in the marshmallow mixture or add at the end? Don’t want to put in with the dry krispies and have them settle to the bottom. Any suggestions
Wonderful!
I absolutely love all of your recipes. I have referred your site to all of my friends. If I am looking for a recipe I ALWAYS check your site first!!!
Thank you so much Megan! What a compliment!
When you freeze the treats, do they still taste good once they thaw out?
I made the entire batch and took some to work. They were *very* popular. 🙂
I’m really glad everyone liked them! Thanks for your comment.
I never knew they could last more than one day! ?
You’re right…these were think, gooey, and delicious!! Soo much better than the average rice krispie. Now that I’ve made these, I don’t know if I can go back to the recipe on the box. 🙂