- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 57 g
- 280 g
- 1 tsp
- 170 g
- 1 pinch
Process
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Grease a 23 x 33 cm baking pan generously with salted butter, including the corners. Set the pan aside.
Melt 57 g salted butter in a large heavy-bottomed pot over low heat until fully liquid but not browned.
Add 280 g mini marshmallows to the pot and stir constantly with a silicone spatula until completely melted and smooth, about 4 to 5 minutes. Do not let the marshmallows brown.
Remove the pot from the heat and stir in 1 tsp vanilla extract if using.
Pour in 170 g crisp rice cereal all at once and fold gently with the spatula until every piece is evenly coated with the marshmallow mixture.
Scrape the mixture into the greased pan. Lightly butter your hands or the back of a spatula and press the mixture into an even, compact layer, working quickly while it is still warm.
Sprinkle 1 pinch flaky sea salt over the top if desired. Let the treats cool at room temperature for at least 30 minutes until firm.
Cut into 12 squares with a sharp knife and serve.
Kitchen notes
Kitchen notes
- The most common mistake is overheating the marshmallows: once they melt, stop. Boiled or browned marshmallows turn the treats hard and brittle instead of chewy.
- Press the mixture firmly into the pan but do not crush it. Gentle, even pressure keeps the treats tender; aggressive packing makes them dense and tough.
- Use fresh crisp rice cereal. Stale cereal absorbs moisture from the marshmallows and produces soggy, limp treats.
- Work quickly once the cereal goes in. The marshmallow mixture sets fast, and waiting too long makes it impossible to spread evenly.
Substitutions
- salted butter→coconut oil for a dairy-free version
- mini marshmallows→an equal weight of regular marshmallows, quartered
- vanilla extract→an equal amount of maple syrup for a different flavor
Storage & reheating
Store the cut treats in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap individual squares tightly in plastic wrap, place them in a freezer bag, and freeze for up to 2 months. Thaw frozen treats at room temperature for about 30 minutes before eating; do not reheat in the microwave, as they will melt and lose their shape.
FAQ
The questions we get asked most
Why did my Rice Krispie Treats turn out hard and crunchy instead of chewy?
The marshmallows were likely overheated or cooked too long. Melt them over low heat only until smooth and remove the pot from the heat immediately. Also avoid pressing the mixture too firmly into the pan, which compresses the cereal and makes the bars dense and hard.
Can I use large marshmallows instead of mini marshmallows?
Yes. Use the same weight of large marshmallows, about 280 g, and cut them into quarters so they melt evenly. Mini marshmallows melt faster, but quartered large marshmallows work just as well.
How do I keep Rice Krispie Treats from sticking to my hands when pressing them into the pan?
Lightly butter your hands or the back of a spatula before pressing the mixture into the greased pan. A thin coating of butter prevents sticking without adding excess oil to the treats.
Can I make Rice Krispie Treats ahead of time for a party?
Yes. Make them up to 2 days ahead and store them in an airtight container at room temperature. Cut them into squares just before serving so the cut edges stay soft and the cereal stays crisp.
How long do Rice Krispie Treats stay fresh, and can I freeze them?
They stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap individual squares tightly and freeze for up to 2 months; thaw at room temperature for 30 minutes before eating.
Why are my Rice Krispie Treats soggy at the bottom?
Sogginess usually comes from stale cereal or from pressing the mixture while it is still too hot, which traps steam. Use fresh cereal and let the marshmallow mixture cool for 1 minute off the heat before folding in the cereal. Also avoid refrigerating the treats before they are fully set.
Can I add chocolate or peanut butter to this recipe?
Yes. For chocolate treats, melt 100 g of chocolate chips with the butter and marshmallows. For peanut butter treats, stir 80 g of peanut butter into the melted marshmallow mixture before adding the cereal. Adjust the cereal amount slightly if the mixture becomes too thick.
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