Soft. Gooey. Perfectly balanced. This is the gold-standard, no-fail version you’ll come back to forever—whether you’re making them for kids, a party, or straight-from-the-pan snacking.
Why this recipe is the best:
- Extra marshmallows = maximum gooey pull
- Butter browned just enough for flavor (optional but elite)
- A pinch of salt + vanilla to make the sweetness pop
- No dry and crumbly squares, ever
Rice Crispy Treats
Prep time: 5 minutes
Cook time: 5-7 minutes
Chill time: 20 minutes
Servings: 12-16 squares
INGREDIENTS
- 6 tablespoon unsalted butter
- 1 (10 oz) bag mini marshmallows + 2 extra cups (trust me)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 6 cups crispy rice cereal
DIRECTIONS
- Prep first.
- Lightly butter a 9×13 pan. Set aside.
- Melt the butter.
- In a large pot over medium-low heat, melt the butter.
- Optional but amazing: let it foam and turn lightly golden (30–60 seconds) for a subtle nutty flavor.
- Melt the marshmallows.
- Add the full bag of marshmallows and stir constantly until just melted and smooth.
- Turn heat to low. Stir in vanilla and salt.
- Fold, don’t crush.
- Remove from heat. Add cereal and gently fold until coated.
- Extra gooey addition.
- Fold in the extra 2 cups marshmallows. They should soften but not fully melt.
- Press lightly.
- Transfer to a 9×13 pan. Using a sheet of parchment paper, press very gently—do not compact.. just enough to level out the top and spread the mixture to the corners of the pan. We want these light and airy, not firm and packed.
- Set & slice.
- Let cool 20–30 minutes. Cut into squares. Try not to eat half before they set (good luck).
NOTES
- Pro Tips (these matter)
- Low heat always. High heat will result in hard treats.
- Never pack the pan. Light pressure keeps them soft.
- Use fresh marshmallows. Old ones will result in dry texture.
- Flavor Upgrades
- Brown butter + flaky sea salt on top
- Stir in ½ cup mini chocolate chips once mixture cools slightly
- Swap 1 cup cereal for Cocoa Krispies or Fruity Pebbles
- Drizzle with melted chocolate and let set
- Slicing
- Slice your knife through some butter first to help it make clean cuts, and cut directly in the glass pan. Don’t try to transfer the treats out of the pan before slicing, it’s not worth it. After slicing you can remove each square individually.
- Storage
- Room temp, airtight: 2–3 days
- If you have extras: freeze slices wrapped individually in plastic wrap. When you’re ready to eat, remove from freezer and keep wrapped while they thaw for 30-60 minutes.
- I like to keep half of my squares on an airtight cake tray with a glass lid, and I freeze the other half.
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