Rice Krispie Treats Recipe

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Natasha's Kitchen

Total Time

25 mins

Prep Time

10 mins

Cook Time

15 mins

Rating

(135)

Ingredients

16 treats

8 Tbsp unsalted butter, plus more to grease pan
16 oz mini marshmallows, divided into 6 cups and 2 cups
1 tsp vanilla extract
1/2 tsp fine sea salt
7 cups crispy rice cereal

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Preparation

Inline ingredients (beta)

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Step 1

Butter and line a 9×9 baking dish with parchment paper (you can use a 9×13 but the squares won’t be as thick).

Step 2

In a large pot or dutch oven, melt butter over medium/low heat. Add 6 cups marshmallows and stir just until completely melted (don’t overcook or the mixture will harden).

Step 3

Remove the pan from the heat and immediately stir in vanilla and salt. Working quickly add the cereal and remaining 2 cups marshmallows and stir/ fold together until well coated and added marshmallows just start to melt but are still chunky.

Step 4

Immediately transfer the mixture to the prepared pan, place a piece of plastic wrap or parchment paper over the top to prevent sticking and lightly pressing it evenly into the pan.

Step 5

Set aside to cool completely to room temperature (about 1 hour), then slice into squares and enjoy.

Chef’s notes

Cover and store at room temperature for up to 3 days. (Refrigeration is not recommended as the treats harden too much and their texture suffers.)

If you only have large-sized marshmallows, chop them into smaller pieces so they are easier to melt.

Feel free to scale the recipe up or down as needed.

Categories

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Ingredients

Seasonal Recipes

Skill Level

other

Rice Krispie Treats Recipe

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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