Best Rice Krispies Treats
User Reviews
4.9
Best Rice Krispies Treats
Description
This recipe melts butter over medium heat and incorporates fresh marshmallows, stirring until smooth and lump-free. Fresh marshmallows ensure a softer, more pliable texture compared to older or stale marshmallows. Once melted, salt, vanilla, and optional almond and coconut extracts are stirred in to add depth of flavor.
Crispy rice cereal is folded into the marshmallow mixture, coating each piece evenly to maintain crispness while delivering a chewy overall texture. The mixture is pressed evenly into a parchment-lined or greased 9x13 inch pan, then cooled until set for easy slicing.
These treats offer a sweet, nostalgic snack with a balance of creamy marshmallow binding and crunchy cereal texture, suitable for parties, lunchboxes, or casual treats. The notes highlight the convenience of making them in the microwave and sizing options for different pan dimensions.
Ingredients
- 1/2 cup butter 1 stick, salted
- 16 ounces marshmallows 8 cups mini, fresh
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract optional
- 1/4 teaspoon coconut extract optional
- 7 cups Rice Krispies cereal
Instructions
- Prepare a 9x13 inch pan with nonstick spray, or line with parchment paper. I prefer to use parchment paper so that I can lift the bars out when they are done, for easy slicing.
- In a large pot, melt 1/2 cup (1 stick) salted butter over medium heat until melted. Use a spatula to spread the butter up the sides of the pot a little bit.
- Add 16 ounces of fresh marshmallows. (Fresh meaning not a bag from the back of your pantry that you bought last year. Fresh marshmallows make for the softest rice krispies!) You can use large or mini marshmallows, they are the same. You will need 8 cups of mini marshmallows.
- Stir the marshmallows over medium heat. I like to use a rubber spatula that I've sprayed with nonstick spray, because things are about to get real sticky.
- When the marshmallows are completely melted and there are no lumps, remove from heat.
- Add 1/4 teaspoon kosher salt, 1 teaspoon vanilla, 1/4 teaspoon almond extract, and 1/4 teaspoon coconut extract. Stir it all together.
- Add 7 cups of crispy rice cereal. 1 cup of crispy rice is exactly 1 ounce, so you need 7 ounces total.
- Use the rubber spatula to stir it all together. Spray a new rubber spatula with nonstick spray if the other one gets too coated. Work quickly: as the marshmallow cools down, it makes it harder to stir.
- Pour the rice krispies into the prepared 9x13 inch pan. Get your hands wet, shake them off (you can also spray your hands with nonstick spray), and use your hands to GENTLY press the rice krispies into the pan. DO NOT press them down really hard. This makes your Rice Krispies hard to bite into! You just want to press them down into the shape of the pan. Be gentle!
- Let the rice krispies cool at room temperature for about an hour, or even less time if you don't mind ultra-gooey bars.
- Lift the parchment paper from the pan. Use a knife to cut the rice krispies into squares.
- Store any leftovers tightly sealed on the counter. They do not need to be refrigerated. They will last on the counter between 3-5 days before getting dried out. I do not recommend freezing rice crispies; the cereal gets wet and soggy from the moisture as it thaws.
Notes
- Fresh marshmallows provide the best texture; avoid stale marshmallows for softer treats.
- Rice Krispies treats can be made in the microwave by melting butter and marshmallows in 30-second intervals, stirring until smooth before adding cereal.
- The recipe fits well in an 8x8 or 9x9 inch pan for thicker treats or a 9x13 inch pan for thinner bars without recipe adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 252kcal | 13% |
| Carbohydrates | 45g | 15% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Potassium | 25mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1323IU | 26% |
| Vitamin C | 10mg | 11% |
| Calcium | 4mg | 0% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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