This is the best Rice Krispie Treats recipe for good reason—they're ooey-gooey, buttery, and loaded with lots of marshallowy goodness! They take less than 20 minutes to whip up, with a minimum of 1 hour to set, then it's time to eat!
I know that just about everyone says their rice krispie treats are the best, but guys—these really, truly are the best—no joke! My family, my husband, his co-workers, and our neighbors—they can all attest to how good these really are!
How to Make the Best Rice Krispie Treats
Making this recipe is one of the easiest things ever, but it's still good to know what tools and ingredients you'll need to make them! You'll need the following 5 items:
- Unsalted Butter. I prefer to use unsalted butter, but if you only have salted butter on hand, then just omit the pinch of salt (or ⅛ teaspoon) that's mentioned below.
- Vanilla Extract. I absolutely love adding vanilla extract to my rice krispie treats! It gives it such a nice flavor! I've also added in a ¼ teaspoon of almond extract, but this is totally optional!
- Pinch of Salt or ⅛ teaspoon. This just helps a little to balance out the sweetness. Like I mentioned above, if you use salted butter, you can skip this part.
- Mini Marshmallows. This probably goes without saying, but make sure the bags of mini marshmallows you're using are fresh. Stale mini marshmallows won't melt as well. You can tell if the mini marshmallows are stale if they're exterior feels thick and dry. I've always stuck with the mini marshmallows as well over using the large marshmallows.
- Rice Krispies Cereal. I've used both name brand Rice Krispies cereal and generic—both are fine! I usually like to get whatever is on sale at my grocery store that week.
These are the tools I swear by whenever I make my rice krispie treats recipe!
- 9" x 13" Rectangular Baking Pan. I have a few rectangular baking pans, but my favorite one to use is my Nordic Ware pan. It's inexpensive, durable, it comes with a lid (that also acts as a small cookie sheet if you need one), and it just looks vintage to me.
- Aluminum Foil / Parchment Paper/ or Wax Paper. Lately I have preferred placing overlapping sheets of aluminum foil inside my 9" x 13" pan when making this recipe, but you can also line the pan with parchment paper or wax paper. Whatever you decide to use, it will help later with removing them from the pan to cut the rice krispies into squares.
- Large-size Pot or Sauce Pan. You'll need something that will be able to hold a good amount of rice krispie treats!
- Wooden Spoon. Using a wooden spoon is just my preference when mixing all of the ingredients together. If you don't have one, it's totally okay!
- Spatula. After I've mixed everything together and have scooped it into the foil-lined rectangular pan, I like to use a spatula to press the rice krispie treats mixture down and level everything out. Make sure to read my quick tips below for how to do this without getting the mixture stuck all over to the spatula!
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Tips for Making Marshmallow Rice Krispie Treats
This is a short list of tips, but they really help!
- After placing the aluminum foil, parchment paper, or wax paper along the inside of the pan, you can lightly spray the inside with some baking spray. You don't have to go crazy, you just want enough that it will allow the aluminum foil to come off easier later after you've lifted the rice krispies from the pan. You can also use a non-stick aluminum foil!
- To keep the mixture from sticking to the bottom of the spatula you use while pressing the mixture down into the rectangular pan, spray the bottom of it with a little flour-based baking spray. Using the spray keeps all that ooey-gooeyness in the pan and not all over your spatula! If you don’t have any baking spray, rubbing some butter along the bottom of the spatula will work too.
- Let the rice krispie treats sit at room temperature for a minimum of one hour before removing them from the pan to cut them into squares.
- Keep the rice krispie treats stored in an airtight container after making them. They'll last a few days sitting out at room temperature. I don't recommend refrigerating or freezing them because they'll get rock hard.
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The Best Rice Krispie Treats RecipeAuthor:
- 8 tablespoon Unsalted Butter (melted)
- 2 teaspoon Vanilla Extract
- ⅛ teaspoon Salt
- 21 oz Mini Marshmallows (2, 10.5 oz bags) (divided (1 ½ bags for the initial mixture, the remaining ½ bag for the end))
- 9 cups Rice Krispies Cereal
- Line a 9" x 13" baking pan with aluminum foil, then butter or spray the inside with a little baking spray. Set aside.
- In a large-size pot, melt the unsalted butter over medium heat. Stir in the vanilla extract and salt. Note: ⅛ teaspoon salt = a pinch of salt.8 tablespoon Unsalted Butter, 2 teaspoon Vanilla Extract, ⅛ teaspoon Salt
- Reduce the heat and stir in 1 ½ bags (15.75 oz.) of mini marshmallows until completely melted.21 oz Mini Marshmallows (2, 10.5 oz bags)
- Remove from heat and add in the rice krispies cereal, stirring until the mixture is fully combined.9 cups Rice Krispies Cereal
- Add in the remaining ½ bag of mini marshmallows and stir until they've been evenly distributed through out the mixture. Do not continue to stir these until they've full melted. You want to have the mini marshmallows showing in the rice krispie treats after cutting them into squares.
- Scoop the rice krispie treats mixture into the aluminum foil-lined and buttered pan and, using a spatula (see tip for this above in main blog post!), press down on the mixture and smooth out until level and all the corners have been filled in.
- Allow the rice krispie treats to set for a minimum of 1 hour before removing them with the foil from the pan and cutting them into squares.
- Keep them stored in an airtight container at room temperature for up to a week. You can also individually wrap them in plastic wrap if giving out to friends.