This is the rice krispie treat recipe to end all rice krispie treat recipes! LOADED with gooey marshmallow, crunchy rice krispie cereal, and extra pockets of marshmallows these treats have it all. Whether you are making them for a holiday, birthday, or just because they are beyond perfect every time. 

Three square rice krispie treats at the top of a stack of treats on a parchment paper lined plate.

I have loved rice krispie treats my entire life. We didn’t have them all the time, but I LOVED when my mom would make them or I’d go to a birthday party where they were served. Then, the individual packaged treats came out and THOSE were a wonderful splurge when I could snag one.

THEN they made rice krispie treats CEREAL. Do you remember this?? My little mind was blown. We weren’t allowed to have sugary cereal at home, but I distinctly remember going to the beach with my family the summer after 7th grade and when we went to the grocery store to stock the efficiency we were staying in, my mom let us pick a “fun” cereal. You better believe I ate rice krispie treats cereal every single morning of that vacation.

I’ve made countless rice krispie treat recipes over the years, but still hadn’t found THE ONE when it came to plain and simple Rice Krispies treats. I yearned for those huge, pillowy soft and gooey treats you find at bakeries. Well, this is absolutely it. Hands down, 100%, best ever.

What Makes a Good Rice Krispie Treat?

I think we can all agree there are a few distinct features of a very good rice krispie treat. They need:

  • Gooey pulls of marshmallows holding the cereal together.
  • The perfect balance of butter to marshmallow to cereal.
  • Crisp, fresh Rice Krispie Cereal.

A towering stack of rice krispie treats on a grey counter.

How To Make the Best Homemade Rice Krispie Treats

There isn’t a huge secret ingredient or earth-shattering method to making these the most amazing rice krispie treats you’ll ever have; it’s all in the butter/marshmallow/cereal ratio!

The original recipe for rice krispie treats calls for:

  • 3 tablespoons butter :: 4 cups mini marshmallows :: 6 cups cereal

THIS recipe, meanwhile, uses the following:

  • 10 tablespoons butter :: 16 cups miniature marshmallows :: 12 cups cereal

So while we double the amount of cereal (because we want to make huge, bakery-style treats), we QUADRUPLE the amount of marshmallows (and throw in ANOTHER 4 cups of non-melted marshmallows for extra pillowy gooeyness) and increase the butter by 3.33. The secret is all in that gooey butter and marshmallow sauce!

From the front, two tall rice krispie treat squares in front of a pile of rice krispie treats on a parchment paper lined plate with rice krispies in front.

Ingredients

  • Butter – Use unsalted butter to keep the treats from getting overly salty.
  • Marshmallows – Fresh miniature marshmallows for making the goo and adding in at the end for an extra marshmallowy treat!
  • Salt + Vanilla – To amp up and balance out all of the flavors.
  • Rice Krispie cereal – The fresher the cereal the crisper the treats!

Marshmallow Goo

  • Prepare a baking dish: Line a 9×13-inch baking dish with foil, then coat with non-stick spray; set aside.
  • Melt butter + marshmallows: In a large saucepan or stockpot, melt the butter and 16 cups (689 grams) of miniature marshmallow over low heat until marshmallows are just melted.
  • Salt + Vanilla: Stir in salt and vanilla to combine.

Side by side photos of melted marshmallow goo in a stockpot on the left and a rice krispie treat mixture on the right with a rubber spatula.

Fold in the Cereal

  • Add Rice Krispies: Remove the pan from heat, add the Rice Krispies and mix until it is completely and evenly coated with the marshmallow mixture.
  • More marshmallows: Stir in the additional 4 cups of mini marshmallows.
  • Transfer to the prepared dish: Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture firmly into a packed, even layer.
  • Set the Rice Krispies: Allow to set at room temperature for at least 30 minutes.
  • Remove from pan: Using the foil, remove the treats from the pan and slice into squares.

Side by side photos of rice krispie treats being made with a stockpot on the left topped with marshmallows and a baking pan on the right with pressed treats and a wooden spoon.

Other Ways to Cut

One of the best things about these treats is their ability to take just about any shape! Here are a few other ways you can slice and serve your treats:

  • Triangles: Cut the treats into squares and then slice diagonally through the center to make triangles.
  • Circles: Using a biscuit cutter, press and cut the rice krispies into circles. Press the scraps back into a prepared baking dish and cut remaining circles.
  • Spheres: Instead of pressing your treats into a prepared baking pan, allow the mixture to cool. Scoop and roll into spheres and allow to set on parchment paper for 30 minutes.
  • Cookie Cutters: If you want to press other shapes with cookie cutters using this recipe, I would recommend dividing the recipe into two 9×13-inch pans. This will result in thinner rice krispies that can then be easily cut with cookie cutters into every shape under the sun.

Recipe Tips and Notes

  • To help with your grocery list, you will use three (10-ounce) bags of miniature marshmallows for this recipe.
  • You can omit the extra marshmallows that get stirred in at the end if you wish without making any adjustments to the recipe.
  • You can make rice krispie treats with marshmallow fluff if you’d like. Substitute four (7.5-ounce) jars of marshmallow fluff for the 16 cups of miniature marshmallows that are called for in the recipe. Heat the marshmallow fluff with the melted butter over low heat and proceed with the recipe as directed.

A grey plate with a piece of parchment paper topped with a tower of rice krispie treats.

Storing, Freezing, and Making Ahead

  • Storing + Shelf Life- They are best stored at room temperature in an airtight container for up to 3 days.
  • Ultra-fresh: You can go one step further and wrap them individually in plastic wrap to keep them REALLY fresh.
  • Freezing-  If you want to freeze them, wrap them individually in plastic wrap and place in a freezer ziploc bag and freeze for up to 2 months. Allow to thaw at room temperature before serving.
  • Make-ahead- I truly believe the best rice krispies are the ones fresh from the pan but if you want to make them in advance remember to make them no more than 3 days before you plan to serve them or freeze them right away.

Mix-ins and Flavors

It really doesn’t get more fun than rice krispie treats but here are a few ways to mix them up or flavor them:

  • Sprinkles! -Stir in multi-color sprinkles for a funfetti look to your treats.
  • Mini Chocolate Chips- For the chocoholics in your life add in mini chocolate chips.
  • Butterscotch Chips – Give your rice krispies a scotcheroo-like flavor by adding in butterscotch chips.
  • Almond Extract – In place of vanilla try using almond extract for a wedding cake like flavor!

Rice Krispie Treats FAQs

How do you keep Rice Krispie Treats from sticking to your hands?

When you press the rice krispies into the prepared baking pan there are a few tricks you can use to keep your hands free of the sticky goodness:

  • Spray a wooden spoon or rubber spatula with non-stick spray before pressing into the pan.
  • Use the butter wrapper to press the treats into the pan.
  • Spray your hand with non-stick spray and press the treats into the pan.

Stale Marshmallows

Can you use stale marshmallows to make rice krispie treats? You can but I would not recommend it. The marshmallows will clump instead of melting into a nice even goo. Stick to fresh marshmallows for your treats and save the stale ones for a cup of hot chocolate later.

Two hands pulling a rice krispie treat over a grey counter with other rice krispie treats below.

Rice Krispie Treats Variations

Rice Krispie Treats

Ultra-gooey Rice Krispie Treats packed with pockets of marshmallows and crunchy rice krispie cereal makes this the ultimate rice kripsie treat recipe. From parties to holidays these delicious treats will be the first dessert finished and the most requested dish for years to come!

If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️

A square photo from the top down of a stack of rice krispie treats on a parchment paper on a grey plate.

Best-Ever Rice Krispie Treats

Make these gooey Rice Krispie Treats with pockets of marshmallow tucked in for the ultimate holiday, birthday, and generally everyday treat!
4.05 (192 ratings)

Ingredients

  • 10 tablespoons unsalted butter
  • 20 cups (1134 g) miniature marshmallows, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon (0.5 teaspoon) vanilla extract
  • 12 cups (336 g) Rice Krispies cereal

Instructions 

  • Line a 9x13-inch baking dish with foil, then coat with non-stick cooking spray; set aside.
  • In a large saucepan or stockpot, melt the butter and 16 cups (680 grams) of the miniature marshmallows over low heat until the marshmallows are just melted. Stir in the salt and vanilla to combine. Remove the pan from the heat, add the Rice Krispies and mix until it is completely and evenly coated with the marshmallow mixture. Stir in the additional 4 cups of miniature marshmallows.
  • Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture firmly into a packed, even layer. Allow to set at room temperature for at least 30 minutes. Using the foil, remove the treats from the pan and slice into squares. Leftover rice krispie treats should be stored in an airtight container at room temperature for up to 3 days.

Notes

  • Marshmallows: You will use three (10-ounce) bags of miniature marshmallows for this recipe.
  • Omitting Extra Marshmallows: You can omit the extra marshmallows that get stirred in at the end if you wish. You do not need to make any adjustments to the recipe.
  • Using Marshmallow Fluff: You can substitute four (7.5-ounce) jars of marshmallow fluff for the 16 cups of miniature marshmallows that are called for in the recipe. Heat the marshmallow fluff with the melted butter over low heat and proceed with the recipe as directed.
  • Mix-Ins & Flavors: See the post above for suggestions on mix-ins and additional flavors.
  • Storing + Shelf Life: These are best within 1 day of making them, but you can store them in an airtight container at room temperature for up to 3 days. To keep them ultra-fresh, wrap them individually in plastic wrap and place in an airtight container.
  • Freezing:  If you want to freeze them, wrap them individually in plastic wrap and place in a freezer ziploc bag, and freeze for up to 2 months. Allow to thaw at room temperature.
Calories: 382kcal, Carbohydrates: 91g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 409mg, Potassium: 39mg, Sugar: 50g, Vitamin A: 2155IU, Vitamin C: 17.7mg, Calcium: 7mg, Iron: 8.7mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Photography by Lauren Grant.