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.
Rice Crispy Treats
These classic Rice Krispie Treats are extra gooey, buttery, and rich with flavor thanks to a little extra butter, marshmallows, a splash of vanilla, and just a pinch of salt.
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
Instructions
- Prepare a 9×13-inch pan by lining it with parchment paper and lightly greasing it. A quick mist of nonstick spray works well here. Set aside.
- In a large, heavy-bottomed pot, melt the butter over medium heat. Once fully melted, stir in the mini marshmallows. Keep stirring gently until everything is smooth and the marshmallows have melted completely.
- Take the pot off the heat and stir in the vanilla extract along with a pinch of salt. Add the crispy rice cereal and quickly fold everything together until the cereal is thoroughly coated with the melted marshmallow mixture.
- Spoon the mixture into your prepared pan. Lightly grease a silicone spatula and use it to spread the mixture evenly. Press down gently using the back of a greased flat spatula to make the top smooth—don’t press too hard or you’ll lose that soft texture.
- Let the treats cool and firm up at room temperature for at least 1 hour. They can sit out for up to a day if needed—just cover tightly if you're leaving them out longer.
- Once set, lift the whole slab out of the pan using the parchment paper. Slice into even squares and enjoy.
- To store, place the squares in an airtight container at room temperature for up to 3 days. If stacking them, separate layers with parchment or wax paper to prevent sticking.
Notes
- Rice krispie treats can be frozen, but be aware the texture may change slightly after thawing. If you'd like to freeze them, stack them between layers of wax or parchment paper in a freezer-safe container. Freeze for up to 2 months and let them come to room temperature before serving.
- Special tools used in this recipe include a 9×13-inch baking pan, parchment paper, a large pot like a Dutch oven, a silicone spatula, and a flat spatula.
- If you're preparing these gluten-free, double-check that all your ingredients—especially the cereal—are certified gluten-free.
- When it comes to the pinch of salt, I typically use just under 1/8 teaspoon. It balances the sweetness beautifully.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 120Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 33mgCarbohydrates 29gFiber 0gSugar 16gProtein 1g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
