Description
These Rice Krispie Treats are extra soft, chewy, and loaded with gooey marshmallows. Made with a buttery base and just the right amount of cereal, they’re the ultimate no-bake treat for kids, parties, or a quick and easy dessert fix.
Ingredients
Units
Scale
- 6 cups Rice Krispies cereal
- 1 (10 oz) bag mini marshmallows (plus 1 extra cup for folding in)
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt (optional, for balance)
Optional Add-Ins:
- 1/2 cup mini chocolate chips
- 1/4 cup rainbow sprinkles
- Drizzle of melted chocolate or caramel
Instructions
-
Prepare the Pan:
- Grease a 9×13-inch baking dish with butter or non-stick spray, or line it with parchment paper for easy removal.
-
Melt Butter & Marshmallows:
- In a large pot over low heat, melt the butter until completely smooth.
- Add the bag of mini marshmallows (reserve 1 cup if adding extra for texture) and stir continuously until melted and smooth.
- Remove from heat and stir in vanilla extract and salt (if using).
-
Mix in Cereal:
- Gently fold in the Rice Krispies cereal until evenly coated with the marshmallow mixture.
- If using, stir in the reserved mini marshmallows for extra gooeyness or other add-ins like chocolate chips (let the mixture cool slightly before adding chips so they don’t melt completely).
-
Press into the Pan:
- Transfer the mixture to the prepared baking dish.
- Lightly press down using a buttered spatula or wax paper—don’t press too hard to keep them soft and chewy.
-
Cool & Serve:
- Let the treats cool at room temperature for about 30 minutes.
- Cut into squares and enjoy!
Notes
- For thicker treats, use an 8×8-inch pan instead of a 9×13-inch pan.
- Swap vanilla extract for almond or coconut extract for a flavor twist.
- Store in an airtight container at room temperature for up to 3 days (if they last that long!).