Homemade Rice Krispie Treats
User Reviews
5
Homemade Rice Krispie Treats
Description
This Homemade Rice Krispie Treats recipe starts by melting butter and most of the marshmallows in a saucepan over low heat to create a smooth binder. Adding salt and vanilla enhances the overall flavor. The cereal and reserved mini marshmallows are then stirred into the mixture, with techniques to prevent clumping such as lightly spraying the spatula with nonstick spray. The mixture is transferred into a foil or parchment-lined baking pan where it is evenly pressed out, taking care not to compact it too tightly to maintain the treats’ characteristic texture—crisp but chewy.
The treats are typically sliced into about 12 squares depending on preferred serving size. These can be enjoyed as a quick sweet snack or dessert, satisfying a marshmallow and cereal craving with a nostalgic texture. They hold well at room temperature and can be made ahead.
The recipe notes provide helpful measuring conversions for butter and guidance that the calorie information applies to one-twelfth of the pan, supporting portion control and nutritional awareness.
Ingredients
- 3/4 cup butter 12 Tbsp, unsalted
- 32 oz mini marshmallows I use 2 (16 oz each) bags
- 1/2 tsp kosher salt
- 1 tsp vanilla extract optional but recommended
- 12 cups Rice Krispies cereal (I find this is equivalent to a 12 oz box)
Instructions
Prepare
- Line a 9x13” baking pan with foil or parchment paper, then spray with nonstick cooking spray. Set aside.
- Measure out 3 cups of the mini marshmallows and set those aside.
Melt butter and marshmallows
- Add butter to a large stockpot or saucepan, then heat over MED heat. Once butter is melted, add all the remaining marshmallows (except for the 3 cups you measured out already). Reduce heat to LOW and stir until completely melted.
- Stir in salt and vanilla, then remove from heat.
Combine
- ** I find that lightly spraying a rubber spatula with nonstick spray helps with the cereal not clumping up too much on the spatula as you stir. **
- Add cereal and the 3 cups of marshmallows you set aside, stirring until all the cereal is coated.
Assemble
- Transfer mixture to the prepared baking pan. Spray your hands lightly with nonstick cooking spray, then gently press into the pan, until evenly spread out. ** Try not to press too hard, or they’ll be so tightly compacted they’ll be hard to eat. You want to use the least amount of force necessary to spread them into the pan. **
Set and serve
- Let sit at room temperature for 30 minutes to an hour. Then lift the bars out of the pan using the foil or parchment paper and slice into squares or desired shapes.
Notes
- Slice into about 12 squares for serving.
- Butter measurement of 3/4 cup equals 12 tablespoons or 1.5 sticks if using US standard measurements.
- Calorie counts correspond to one of the 12 portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 85g | 28% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 307mg | 13% |
| Potassium | 43mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 46g | 92% |
| Vitamin A | 2217IU | 44% |
| Vitamin C | 18mg | 20% |
| Calcium | 7mg | 1% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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