My Perfect Rice Krispie Treats Recipe is the absolute BEST for a reason! These simple crispy rice treats are loaded with just the right amount of Rice Krispie cereal and buttery, melty marshmallows, for the ultimate bakery-style no-bake recipe!
These are THE Perfect Rice Krispie Treats!
I’ve yet to meet a marshmallow cereal treat I didn’t like. I have Snickerdoodle Rice Krispie Treats, Candy Corn Rice Krispie Treats, and even Double Marshmallow Fruity Pebbles Rice Krispie Treats. Name an occasion, and I probably have a recipe for it.
And it all started with this most perfect Rice Krispie treat recipe. While I have tons of fun variations, it always comes back to this one. And when I say it’s the best, I mean it’s the BEST. You’ll soon see why.
The secret is nailing the Golden Ratio of cereal to buttery, melty marshmallows. This no-bake recipe is exactly that – chewy, sticky, soft, and crunchy all at the same time. Make these treats once, and you’ll be hooked!
What Is a Rice Crispy Treat Made Of?
So, the ingredients for Krispie treats are pretty basic and universal. It’s all about the proportions! Here’s an overview, with the full details available in the recipe card further on:
- Butter: I use salted butter, though unsalted butter also works.
- Marshmallows: One thing I’ve learned in my many moons of Krispie treat making, is that mini marshmallows melt quicker! Also, there’s some serious magic in tossing in extra mini marshmallows at the end, for delightful little mallow pockets throughout. Of course, you can absolutely use large-sized marshmallows. I recommend chopping them up, though.
- Crispy Rice Cereal: Rice Krispies Cereal, or any variation thereof. Use a generic brand or the real deal, it’s really the baker’s choice.
- Kosher Salt: Just a pinch, added when melting the marshmallows.
Can I Use Puffed Rice Instead of Rice Krispies?
Yes, you can. Bearing in mind that the texture and taste will be slightly different, the recipe will still work. Puffed rice is a great option for those with dietary restrictions.
How Do You Make Rice Krispie Treats?
Perfecting the Rice Krispie treat might not solve all the world’s problems, but it’s a start. If you’ve ever had a rice treat that was too hard, too soft, or too soggy, this recipe is officially putting an end to that! It comes down to a bit of no-bake science:
Prep. I recommend lining a square baking pan with foil for easy removal. Give it the foil a light greasing with some cooking spray, then get started on the marshmallow mixture.
Melt. In a large pot, melt down the butter along with the mini marshmallows. Make sure to continuously stir the marshmallows as they melt, to keep them from burning.
Combine. Once melted, take the marshmallows off the heat. Gently fold in the crispy rice cereal. Toss in a pinch of salt. Lastly – and this is the best part – stir in an extra two cups of mini marshmallows until they’re evenly distributed throughout. Scrape the Rice Krispie treat mixture into your lined pan. Carefully press it into an even layer, then leave it to set.
Once your Rice Krispie treats are cool, cut them into squares and sink your teeth into a bite of soft, chewy perfection!
There are a few key tips to making these treats actually perfect:
- To Prevent Krispie Treats From Getting Hard: Remove the marshmallows from the heat as soon as they’re just melted. Like most candy, the longer you cook the sugar the harder the marshmallows get. Overcooked marshmallows = hard Krispie treats!
- If You’re Using Large Marshmallows: I happen to have a handy Marshmallow Conversions Chart to help correctly measure different sizes.
- Don’t Over-Stir: Add the crispy rice cereal to the marshmallows, and then gently fold to combine. Over-stirring will crush the cereal and break those perfect little air pockets.
- Don’t Over-Pack: Be mindful to not press the mixture too hard into the pan. We’re going for gooey and light Rice Krispie treats, friends, not dense and compact!
- Store Rice Krispie Treats Properly: Airtight storage is a must. See the later section for more details.
Fun Recipe Variations
This is where you can get creative if you’re looking to switch up a classic dessert! Here are some of my favorite Rice Krispie treats variations:
- Peanut Butter Rice Krispie Treats: Satisfy a peanut butter craving with Peanut Butter Cup Krispies or Butterfinger Krispie Treats.
- Chopped Candy: Use 1 cup of chopped candy to stir in with the extra marshmallows! Note that if you add chocolate candy (like in my Malted Milk Ball Krispie Treats), the chocolate may melt a little. Still delicious!
- Cookie Dough: For a fun twist, try Cookie Dough Krispie Treats topped with edible chocolate chip cookie dough.
- Different Cereal: You can use pretty much any cereal in place of Rice Krispies to make these no-bake dessert bars. Try Froot Loops, Cocoa Krispies, Cinnamon Toast Crunch, or Fruity Pebble Krispie Treats. So many possibilities!
- Vanilla Extract: A teaspoon of vanilla in the melted marshmallows adds a little something extra.
- Cinnamon and Browned Butter: Brown the butter first, and stir a little cinnamon into the melted marshmallows, as I do in my Snickerdoodle Rice Krispie Treats Recipe.
- Halloween Rice Krispie Treats: Give these a spooky spin for Halloween and make Candy Corn Rice Krispie Treats or Krispie Treat Ghosts.
- Planning a Party?: Turn these into Krispie Treat Party Bites!
How Do You Keep Rice Krispie Treats Fresh?
These homemade treats are at their best the day they’re made! However, these can be enjoyed for up to 2-3 days if stored properly. Here are some helpful storage notes:
- Store Rice Krispie treats at room temperature, in a container or bag that seals airtight. This will keep them at their freshest!
- Never store Krispie treats in the fridge, as this turns them to stone. Kidding. But they do get very, very hard and dry.
- When making crispy treats ahead, don’t cut them into bars right away. Cover the pan tightly with plastic wrap, making sure it’s 100% airtight. Then, cut the treats into squares on the day you’re serving.
Can I Freeze These?
While I don’t usually recommend it, if you’re desperate, you can store rice crispy treats in the freezer. Wrap them up tightly in plastic wrap, or seal them in freezer bags or in an airtight container to store. Thaw the treats at room temperature before serving.Print
Perfect Rice Krispie Treat Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 16 bars 1x
- Category: Krispie Treats
- Cuisine: Dessert
The Perfect Rice Krispie Treats Recipe is loaded with just the right amount of Rice Krispie cereal and gooey, melty marshmallows, for perfect, bakery-style crispy treats!
- 5 tablespoons butter
- 8 cups, plus 2 cups mini marshmallows
- 6 cups Crispie Cereal
- 1/2 teaspoon kosher salt (optional)
- Line a 9×9 pan with foil and spray lightly with cooking spray, set aside.
- In a large pot over low heat melt butter. Once butter s melted add in 8 cups of mini marshmallows, stirring constantly.
- Once the marshmallows are just melted remove from heat and stir in your cereal and salt until just coated in the marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.
- Pour mixture into prepared pan and press in evenly.
- Allow to cool completely before cutting into squares.
Store airtight at room temperature for up to 3 days, but I always prefer Krispie treats the same day they were made!
- Serving Size: 1 bar
- Calories: 156
- Sugar: 16.4 g
- Sodium: 193.8 mg
- Fat: 3.7 g
- Carbohydrates: 30.3 g
- Protein: 1.2 g
- Cholesterol: 9.5 mg
Keywords: rice crispy treats recipe, the best rice krispie treats, no bake recipes
312 comments on “Perfect Rice Krispie Treats Recipe”
Perfect! I’ve used this recipe for a while now and get compliments EVERY TIME! There are never leftovers!
Love hearing that!!
Perfect, EXCEPT, I always add my own lil “spice” to recipes. For example, I sprinkle in the butter/marshmallows until it’s the right consistency of creamy & I add vanilla extract after I remove from heat. In all, I believe I used about 1/3 c of butter.
Really yummy! Tastes even better with OliveNation’s Vanilla Bean paste rather than vanilla extract. It tastes more like vanilla and less alcoholic with the paste. Highly recommend!
This is my go to recipe for when I babysit! Super easy, fun, and delicious! The kids and parents always give it two thumbs up!
Love hearing this!! It’s a favorite in my house too!
I just made this recipe. I used my normal spaghetti pot, which is 6qt. Not sure if I need to use a bigger pot, but I had a really difficult time getting everything to mix together. The marshmellow mixture was sticking to sides and bottom of pot…it actually broke my thick plastic spatula! I made these for a friend, so hopefully they turned out good, but has anyone else had this issue?
Can the rice Krispy mix made in advance, so the mixture can be taken to school, where kids can make their own shapes?
You can make them in advance as long as you store them airtight. I wouldn’t make them more than a day in advance though. These are thicker krispie treats so I would make them in a larger pan so they’re a bit thinner making them easier for the kids to cut them out!
I’ve been making this recipe for years; I can’t go back to any others. There’s never been a time that I’ve made and shared them that others haven’t asked for the recipe or kids haven’t requested that more be made for next time. These simply are the best!
Hi Shelly! Can you use any cereal? And would the measurements be the same? I’m looking to make them with Lucky Charms but was just wondering if I should still use 6 cups!
Yep! Same measurements, although I haven’t tried thiws recipe with every cereal I think Lucky Charms would work fine!