The BEST Rice Krispie Treats
This is the absolute best rice krispie treats recipe! It is LOADED with gooey marshmallow sauce, 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, this version of the classic and nostalgic treat is beyond perfect every time.
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.
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.
Why These are the Best 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 (printed on the box) 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!
Just a Few Ingredients
You only need a handful of ingredients to make these amazing treats:
- Butter - I use unsalted butter and then add in kosher salt, but if all you have is salted butter, you can absolutely use that.
- Marshmallows - I find that miniature marshmallows are the best for making the sauce and of course for adding in at the end!
- Kosher Salt + Pure Vanilla Extract - To amp up and balance out all of the flavors.
- Rice Krispie Cereal - You will need almost exactly one 12-ounce box of cereal to make this recipe.
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 flavor!
- Nuts – Add in your favorite chopped nuts (peanuts, almonds, pecans, pistachios, cashews, etc.)
- Favorite Candy – Chop up peanut butter cups, Oreo cookies, use M&Ms, etc.
How to Make Them
They are so quick and easy!
Step #1: Prep the Pan – Grease a 9×13-inch baking dish (I prefer to do this with butter); I like using a glass pan best since I usually cut the treats in the pan. You can also line a baking dish with foil (leave an overhang for easy removal), and spray the foil with non-stick cooking spray.
Step #2: Make the Marshmallow Sauce – Melt the butter and 16 cups of the marshmallows in a large pot or Dutch oven over low heat until the marshmallows are melted. Stir in the salt and vanilla, then remove from heat.
Step #3: Stir in the Cereal + More Marshmallows – Stir in the Rice Krispies until they are evenly coated with the marshmallow mixture, then stir in the additional 4 cups of mini marshmallows.
Step #4: Press into Baking Dish – Turn the mixture into the prepared pan using either parchment paper, wax paper, or a utensil (or your fingers) that has been greased, press the mixture firmly into a packed, even layer. Allow to set at room temperature for at least 30 minutes, then cut and enjoy!
Different Ways to Cut Rice Krispie Treats
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.
- 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.
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Storing, Freezing, and Making Ahead
- Storing + Shelf Life- They are best stored at room temperature in an airtight container for up to 3 days. I do not recommend refrigerating these, as it will dry out the treats.
- 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.
Recipe Tips and Notes
- To help with your grocery list, you will use three (10-ounce) bags of miniature marshmallows for this recipe. And one (12-ounce) box of crispy rice cereal.
- 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 for the sauce 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.
- How to keep the crispy rice treats mixture from sticking when pressing it into the pan – Spray the wooden spoon or rubber spatula you are using (or your hands) with non-stick cooking spray, use the butter wrapper, or a square of parchment paper to press the mixture into the pan.
Rice Krispie Treats Variations
I’ve made tons of versions of the homemade rice krispie treat, and these are some of my favorites:
- Peanut Butter Rice Krispie Treats with White Chocolate
- Snickers Rice Krispie Treats
- Rocky Road Rice Krispie Treats
- Oreo Rice Krispie Treats
Watch the Recipe Video:
If you make this rice krispie treats recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Best-Ever Rice Krispie Treats
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 9×13-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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in May 2016.
Photography by Dee Frances.
These have been pinned to my “Recipes We Love!” board for years! Always a big hit!
These are fabulous – if you want to step it up a notch, brown the butter, then add marshmallows and proceed from there – it adds a little extra boost!! YUMMY!!
Oh great idea! I was just going to post I’m kind of a “purist” with many classic recipes, and Michelle’s recipe is perfect–but your little subtle twist sounds kinda spectacular😊
Love this recipe I’ve now made it 4 times . I don’t think I’ll make the original ever again.
Please suggest me :—instead of marshmallow what should I use
I can attest that these are the best Rice Krispy Treats. My son LOVES Rice Krispy treats and I used to make the one on the back of the box for awhile, then I tried this recipe. There has been no going back. I normally have large marshmallows on hand, so 2 bags of those works perfectly in this recipe if you don’t have the mini’s. I used Pam on my hands once and he refused to eat them, he said they tasted funny. Now, I wet my hands with warm water and the treats don’t stick to my hands and leaves zero taste. I even really like them and I have never been a fan of Rice Krispy treats.
These are the Best Ever Rice Krispie Treats! I have even made them in fun silicone holiday molds and they turn out so cute! They freeze great! So many compliments for this recipe, we love them and I have made them so many times!
Thank you, Lou Ann! Using silicone molds is a fantastic idea!
These are my family’s absolute favorite Rice Krispie treats! I would absolutely put these up against any “bakery” Rice Krispie treats! Delicious!!
Hi Wendy, I am so thrilled to hear this!!
I made these for my six-year-old granddaughter’s birthday but I use Fruity Pebbles instead of Rice Krispies. They were awesome
last year before Christmas I made these and froze them, to say they were less than wonderful would be an understatement. However they were the most delicious things I ever had, before I put them in the freezer.
You really can’t stop eating them, I ate them until I was truly sick but it was worth it😹
These really are amazing. The next day taste even better!
Hi! We love plain RKT, yum 😋
This recipe is simple the BEST!
It’s my go to and it’s always a hit!!
Thank you for sharing it with us!
I love plain and simple Rice Krispy treats! My daughter and I made a batch two weeks ago! We like them soft and gooey but not refrigerated!
After looking at your recipe we definitely will be trying it with more mini marshmallows!!
Thanks. I usually get rave reviews on my recipe but I can see how this recipe would be fantastic
These are, no lie, the best homemade rice krispie trieats ever! We’ve made them several times, using this recipe.
No doubt about it; these are the best. My gluten free daughter requests these for our family vacation every year since I found this recipe. She has one every morning for breakfast, of course. Then we all have them for snacks the rest of the day. Because I ran out of other cereal one morning I ate the left over organic rice cereal. It was horrible and I told my daughter so. She promptly replied, “ I would never eat those without butter and marshmallows!” The treats are best with no added ingredients. Simple is best.
This is the only recipe I ever use! I printed it off a few years ago, and it is always a huge hit. Thank you for sharing it.
Have you tried browning the butter to make your Rice Krispy treats? Yummy!
My son LOVES these! I used to make the original recipe and they were ok, but then, these came into our lives and we have never looked back! I do use 2 bags of regular sized marshmallows if that’s all I have on hand and they come out perfectly gooey and delicious. My son also likes the thickness of them and when I make a pan, they don’t last long. Try this recipe, don’t skip the vanilla, and you will love it.
I have found that when I sprayed my hands with non stick cooking spray to press them into the pan,, my son wouldn’t eat them. Now, as I press them into the pan, I wet my hands down a little bit, 2-3 times, and the treats don’t stick to them.
Would this same recipe work with Cocoa Krispies? I just tried a bite and it was amazing and then my husband said next time we make these we should try Cocoa ones. Wasn’t sure if there was a separate recipe for those or not. Thank you for the amazing recipe this will be my go to from on.
Best ever! My go to recipe. Everyone loves them!
I’m confused by this recipe. The description states that you quadruple the amount of marshmallows that are normally in the basic Rice Krispy Treats recipe on the box, but the normal recipe calls for a 10 oz. bag of mini marshmallows (ie 4 cups). That means this recipe should take 5 bags. 4 bags for the 16 cups of marshmallows and 1 extra bag for the non melted ones. Yet in the instructions and comments it calls for 3 bags. That’s not quadruple, it’s just double, same as the Rice Krispies, plus a bag for non melted.
Which is it? And why has no one else asked this in all these years? I read all the comments thinking I must be missing something, but I just don’t get it!
I can’t speak to what’s listed as the cup measurements and bags required on the cereal box, but in my recipe development, I found that each 10-ounce bag yielded about 6 ⅔ cups of marshmallows, therefore for the 20 cups called for in this recipe, three bags are required.
I have made this recipe and it is my absolute favorite. I’m obsessed with McAlister’s Marshmallow Bars and this recipe (to me) tastes even better! Since discovering this recipe, I have tried it with Fruity Pebbles and Coco Rice Krispy’s. Each one has turned out fantastic!
Pro Tip: Never use butter that is made with any type of oil, only use unsalted butter, the sticks are best. If you use butter made with oil the marshmallow treats come out tasting stale and soggy.
You know, if you dig REAL hard, into the very old and dusty stashes of recipes from decades ago, you’ll find that the currently-printed recipe for rice crispy treats wasn’t 3 TBSP of butter. It was an entire stick. It was conceptually meant to be a very simple thing: A stick of butter, a bag of mini marshmallows, and a box of crisp rice (10 oz, I think, but maybe 12), and maybe some salt/ vanilla. The modern recipe started printing 3TBSP of butter in the heydey of the low fat craze, and the jerks have never changed it back. I grew up in the 80’s and remember my aunt making these divine rice crispy treats. For years I tried, but they never came out the same when I tried to make them.
But one day, while reading about them, I spied something on Kellogg’s webpage. There was this hazy, tiny-resolution recipe on a box. This was clearly not something they meant to “print”, but a detail I picked up in a photo. In fact, it was hard to make out the individual letters and numbers, but I could make out the key words: Bag, box, and most importantly, STICK. Not TBSP, but STICK. I made the recipe with a stick of butter and haven’t looked back. You want tender, chewy, delicious rice crispy treats, you definitely have to add the butter of yesteryear back in. Yours does that! I’m sure these are a five star treat.
The messed up thing is that if you break down the nutrition on the pre-packaged, foil wrapped treats? They have a lot more fat than rice crisp treats do if you make them by the box-printed recipe. It’s almost like they don’t want you to be able to be able to make them well, so you’re encouraged to buy their overpriced, pre-packaged ones. Grr.
I used to make these when I was still a child. When I was reading this recipe today I thought that 3 tbsp of butter was very little, and it’s true that the old amount was a whole stick. Very yummy, and although I’ve never had a sweet tooth, these were my favorites way back then.
How many days in advance can these be made for a party?
I would do the day before so they’re fresh. Enjoy!
Turned out perfect! You need a pretty big cooking pot, mine was full, but it worked out 🙂 Great recipe!
Would this recipe work if I substitute the butter for vegan marg and use vegan freedom mallows instead of normal marshmallows?
Hi Rebecca, I’ve never used either, but I think they should work!
A great sub for butter is coconut oil
I Have Made This Recipe Many Times. My Family and Friends Love These Rice Krispie Treats. Thank You So Much For The Recipe.
These are truly and honestly the best rice krispie my family have ever had. Thank you so much!
These rice krispie treats are AMAZING!! I have made them for special meals at school and people were asking, “Who made those?” requesting the recipe. I have made them for my kids when they have friends over and some of the kids ate three. I have made them for our family and our kids take them to share at school and one child cried when he ate his. It makes so much that if I make a tray to take to an event, I use a 9×13 disposable tray for the event and an 8×8 tray to keep at home so the family can eat them. And, whatever doesn’t get scraped out of the prep bowl, I eat. I have no idea how somebody could rate them less than 5 stars. They are SO good.
I made these rice krispie treats for my son and daughter in law’s baby shower. The theme was Mickey Mouse so I used a Mickey cookie cutter. I wrapped up the scraps for us to eat later. Well everyone was SO in LOVE with them that we ran out. I made 48! When they saw my stash of scraps they didn’t care that they were just leftovers of cut outs. These are by far the absolute best rice krispie treats ever and I have been making them wrong for many years I guess! Followed the recipes exactly and wouldn’t change a thing. Cannot wait to try your other recipes!!