Rice Krispie Treats Recipe
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.96 out of 5 stars
(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
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.
Step 6
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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.
