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Perfect Rice Krispie Treats Recipe

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! 

The ingredients for the Perfect Rice Krispie Treats.

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.

Overhead view of the perfect Rice Krispie Treats cut into squares.

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!

Close up of a Rice Krispie Treat on a wooden platter lined with parchment paper.

Helpful Hints

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.
Assorted Rice Krispie Treats on a wooden platter lined with parchment paper.

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:

A Perfect Rice Krispie Treat pulled in two, on a wooden platter lined with parchment paper.

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. 

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Overhead view of assorted Rice Krispie Treats on a wooden platter lined with parchment paper.

Perfect Rice Krispie Treat Recipe

  • Author: Cookies & Cups
  • 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)


  1. Line a 9×9 pan with foil and spray lightly with cooking spray, set aside.
  2. In a large pot over low heat melt butter. Once butter s melted add in 8 cups of mini marshmallows, stirring constantly.
  3. 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.
  4. Pour mixture into prepared pan and press in evenly.
  5. 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

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308 comments on “Perfect Rice Krispie Treats Recipe”

  1. Thank you so much for your post. I have tried making rice-krispie treats before, but they’ve never turned out with the right consistency. I can’t wait to try out this recipe.

  2. I can’t wait to try this recipe, my treats always turn out soggy or to hard but now I know not to put them in the fridge.

  3. Have been using your recipe for awhile but just tried the cinnamon and vanilla addition. Amazing!! Best Krispy treat recipe on Internet.

  4. Hi. I love this recipe. But need to make a 13 x 9 pan. Should I just double the recipe?

    1. to make it in a 9×13 you can increase the recipe by 50%. If you double it, it will still work, they will just be a little thicker!

  5. I don’t think I’ve ever commented on a recipe before, but thank you for this one! I added cinnamon and vanilla, and I can’t stop eating them. It’s been over 24 hours and they’re still soft!

  6. Hi I’m about to make your recipe but somehow didn’t realize one bag of mini marshmallow was only 6 cups lol. I do have a half bag to make it 8 but I don’t have the extra 2 cups. What do you think about doing 1-2 kraft jet-puffed marshmallow cream?

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