Name: Rice Crispy Treats
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 20
Cuisine: American
Ingredients: 3/4 cup (170g; 12 Tbsp) unsalted butter; two 10-ounce bags (566g; 11 heaping cups) mini marshmallows; 1/2 teaspoon pure vanilla extract; pinch salt; 9 cups (270g) crispy rice cereal

Soft, gooey, and perfectly chewy—this Rice Krispie treat recipe is a little upgrade on a classic everyone already loves. Let’s be honest: you don’t really need a recipe to make Rice Krispie treats. The internet is packed with versions, and maybe you already have your go-to method. But this one? This one’s been tested, tweaked, and totally perfected. And if your childhood memories involve sticky fingers and marshmallow-stuffed smiles, just wait till you take a bite of these.

I’ve been making these for years, and every time I bring a batch to a party or picnic, they vanish. Gone. Not even a crumb left behind. And with just a few simple tweaks—extra marshmallows, a splash of vanilla, and a pinch of salt—this version goes from good to irresistible.

Why You’ll Love These Rice Krispie Treats

Because they’re not dry. They’re not stiff. They don’t crumble or fall apart. They’re just right—soft, rich, chewy, and gooey with just enough structure to hold their shape. There’s a generous ratio of marshmallows to cereal, buttery flavor in every bite, and the vanilla brings everything together.

Ingredients You’ll Need (Just 5!)

This is a no-bake dessert with only five ingredients, but each one plays a role in making these treats unforgettable.

Butter (3/4 cup or 12 tablespoons): The base of everything delicious. Adds richness and helps bind the treats.
Mini Marshmallows (2 bags, 10 oz each): The heart of the recipe! You’ll need about 11 heaping cups. They melt into gooey goodness and make the texture perfectly chewy.
Vanilla Extract (½ teaspoon): Optional? Maybe. Worth it? Absolutely. It brings out the marshmallow flavor and adds that little something extra.
Salt (a pinch): Just enough to cut through the sweetness and add depth. You won’t taste the salt, but you’ll notice the balance.
Rice Krispies Cereal (9 cups): The crunch factor. Stick with the classic for best results.

The Best Ratio = Perfect Texture

Rice Krispie treats are all about balance. If you’ve ever had ones that felt too stiff or crumbled apart, chances are the cereal-to-marshmallow ratio was off. Here’s what works every single time:

2 bags of mini marshmallows + 9 cups of cereal = chewy, soft, and never dry.

How to Make Them

It all comes together in one big pot. I usually grab my Dutch oven for this—it holds everything comfortably.

Melt the butter and marshmallows over low heat, stirring constantly until smooth and glossy.
Remove from heat and quickly stir in vanilla and salt.
Add the cereal and gently mix until everything’s coated.
Transfer to a pan lined with greased parchment. Here’s the key: don’t pack it down. Lightly press the mixture with greased fingers or a spatula. This keeps the treats soft and tender instead of dense and tough.
Cool and slice into squares. Then try to stop at just one. (Good luck!)

My #1 Tip: Don’t Pack It Down

Seriously—this is the golden rule. Press gently, just enough to spread the mixture into the corners of the pan. If you press hard, you’ll get firm, tough bars instead of soft, airy ones. I like to lightly grease the back of a flat spatula to help press without sticking.

Make-Ahead & Storage

These treats keep really well at room temperature for a couple of days. Just store them in an airtight container and separate layers with parchment if needed. They also freeze surprisingly well—wrap individually and stash them for a sweet emergency!

Rice Krispie treats don’t need a glow-up, but this recipe gives them one anyway. It’s nostalgic, foolproof, and perfect for school lunches, potlucks, bake sales, or just because. And once you taste the difference those little extras make—vanilla, salt, and that buttery balance—you’ll never go back to the basic version again.

Yield: 20