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    Home » Recipes » Dessert

    Rice Krispies Treats

    Published Feb 5, 2023, modified Mar 14, 2023 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe
    Pin image of rice krispie treats.

    These rice krispies treats are soft, light and chewy with the perfect balance of melted marshmallows to crispy cereal crunch.

    Close up of rice krispie square with plate of squares in background.

    We love an easy four ingredient dessert especially one that takes just 10 minutes to make!

    Rice krispies treats not only make a perfect anytime sweet snack, they go down really well at family get-togethers, birthday parties and holidays.

    You can even tweak the recipe for different tastes and diets using our recommendations for substitutions below.

    With delicious vanilla flavour and great marshmallow to rice krispies ratio, for that all important soft chewy-ness, these little treats are truly addicting!

    This recipe also happens to be the base we use for our Halloween rice krispie treats.

    For more quick sweet treats you may also like our honey roasted pecans, healthy bliss balls, these super cute mini heart cakes and Greek yogurt dip for fruit.

    Click on the Subscribe button above to get more recipes like this to your inbox.

    Jump to:
    • Ingredients
    • Step by step instructions
    • Substitutions
    • Storing
    • You may also like …
    • 📋 Recipe

    Ingredients

    These are the ingredients you will need.

    Ingredients for rice krispies on a wooden counter.

    This recipe only requires 4 ingredients:

    • rice krispies
    • butter – either salted or unsalted but salted will bring out the flavours more.
    • vanilla
    • marshmallows – smaller marshmallows melt more quickly than large, although large (the same quantity) will work too. Use fresh soft marshmallows for best results. Avoid old stock which are dry and stuck together as they won’t melt very well. For gluten free see substitutions below.

    See recipe card for quantities.

    Step by step instructions

    Marshmallows in medium saucepan.
    1. In a medium saucepan, melt butter then add marshmallows
    Meltng marshamallows with butter in a saucepan.

    2. Stir the marshmallows till almost melted, then remove from the heat, add the vanilla and continue stirring till the mixture is melted and smooth.

    Mixing melted marshmallows with rice krispies.

    3. Gently fold the rice krispies into the melted marshmallow mix.

    Rice krispies and marshmallows in a glass dish.

    4. Spoon into a greased dish and dampen hands to gently press into an even layer. Leave to cool before cutting into large squares.

    Close up of rice krispie square.

    Tip: For thinner rice krispies treats, use a larger 23×33 cm/9×13 inch dish.

    Substitutions

    These are a few suggestions for substitutions in case you are short on ingredients, or to suit different tastes and diets:

    Rice crispy treats without marshmallows – substitute with peanut butter, almond butter and honey, fluff, softened fudge, nutella, bananas with maple syrup.

    You won’t need butter if using any of these alternatives, but it will give a richer flavour if included. Adjust the quantities to achieve desired flavour and texture.

    No rice krispies? – other cereals such as cornflakes will work.

    For gluten free rice krispies treats:

    • Nestle’s Rice Krispies are gluten free
    • jet-puffed marshmallows or Haribo Chamallows

    Storing

    They will keep in a closed container for up to two days.

    You can freeze rice krispies treats. Arrange in layers separated by wax paper in a closed container and freeze for up to 1 month. Thaw at room temperature before serving.

    You may also like …

    • Blueberry Blondies
    • Banana Blondies
    • Mini Heart Cakes
    • Pear Cobbler

    Are you making our Rice Krispie Treats? We would love to know what you thought in the comments below and don’t forget to leave a star rating.

    📋 Recipe

    Rice krispie treats on a teal plate.

    Rice Krispies Treats

    Nicole Shroff
    These rice krispies treats are soft, light and chewy with the perfect balance of melted marshmallows to crispy cereal crunch.
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 5 mins
    Cooling time 5 mins
    Total Time 15 mins
    Course Dessert, Snack
    Cuisine American
    Servings 8 squares
    Calories 246 kcal

    Ingredients

    • 800 grams butter ⅓ cup or 5½ tablespoons, cut into small cubes
    • 125 grams rice krispies 5 cups
    • 300 grams marshmallows 10 ounces
    • ¾ teaspoon vanilla optional – for extra vanilla flavour

    Instructions
     

    • Grease a 9×9 inch (23×23 cms) dish and set aside.
    • In a medium saucepan melt 800 grams butter on medium low heat.
    • Stir in 300 grams marshmallows till almost melted, then remove from the heat, add ¾ teaspoon vanilla (if using) and continue stirring till the mixture is melted and smooth.
    • Fold in 125 grams rice krispies and mix fully coated.
    • Pour mixture into greased dish and evenly distribute by patting down gently with damp hands (to prevent sticking). Leave in the dish to cool before turning out and slicing. Serve at room temperature.

    Notes

    Smaller marshmallows melt more quickly than large, although large (the same quantity) will work too. Make sure the marshmallows are fresh and soft for best results. Avoid old stock marshmallows which are dry and stuck together as those won’t melt very well.
    Tip: For thinner rice krispie treats, use a larger 23×33 cm/9×13 inch dish.
    Leftovers – Keep in a closed container for up to two days in a cool place. To freeze, arrange in layers separated by wax paper in a closed container and freeze for up to 1 month. Thaw at room temperature before serving.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 246kcalCarbohydrates: 44gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 173mgPotassium: 24mgFiber: 0.1gSugar: 23gVitamin A: 1274IUVitamin C: 10mgCalcium: 4mgIron: 5mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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