Best Rice Krispie Treats
This is the BEST Rice Krispie Treats recipe you will ever need! They are soft and gooey, with just the right amount of butter, and loaded with marshmallowy goodness! They take less than 20 minutes to whip up, with a minimum of 1 hour to set, then it's time to eat!
Servings: 24 servings
Equipment
Ingredients
- 8 tbsp Unsalted Butter melted
- 2 tsp Vanilla Extract
- 1/8 tsp Salt
- 21 oz Mini Marshmallows (2, 10.5 oz bags) divided (1 1/2 bags for the initial mixture, the remaining 1/2 bag for the end)
- 9 cups Rice Krispies Cereal
Instructions
- 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: 1/8 tsp salt = a pinch of salt.8 tbsp Unsalted Butter, 2 tsp Vanilla Extract, 1/8 tsp Salt
- Reduce the heat and stir in 1 1/2 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 1/2 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, 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 5 days. You can also individually wrap them in plastic wrap to help preserve the softness (or if giving out to friends).
Video
Notes
For a slightly more buttery taste, reduce the crispy rice cereal to 8 cups.
I recommend placing overlapping sheets of non-stick aluminum foil, parchment paper, or wax paper inside the pan. If you're using parchment paper, I recommend lightly spraying the paper. You don't have to go crazy; you just want enough to make the parchment paper come off easier later, after you've lifted the treats from the pan.
Use a spatula to press the rice krispie treats into the pan. Some people like to use their hands. I prefer to use a spatula. It pushes the rice krispie treats down well and evenly across the top.
Spray the bottom of the spatula. To prevent the rice krispie treat mixture from sticking to the spatula while pressing it 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, rather than 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 at least 1 hour before cutting them into squares.
Nutrition
Calories: 153kcal | Carbohydrates: 29g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 88mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 815IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 3mg