Classic Rice Krispie Treats with Large Marshmallows
These classic Rice Krispie treats use large marshmallows for a richer, creamier base than the mini variety, delivering treats that are thicker, chewier, and packed with that classic sticky sweetness everyone loves.
Equipment
- Large heavy-bottomed saucepan - at least 4 quarts
- 9x13 inch (23x33cm) baking pan - non-stick recommended
- Silicone spatula - heat-resistant
- Measuring cups
- Measuring spoons
- Parchment paper - or butter for greasing
- Butter knife - or offset spatula for pressing and cutting
- Plastic wrap - optional, for pressing
Ingredients
- 6 cups Rice Krispies cereal - 170g/6oz
- 4 tablespoons unsalted butter - 57g/2oz, plus extra for greasing
- 10 oz large marshmallows - 283g, about 40 marshmallows, one bag
- 0.25 teaspoon pure vanilla extract - 1.25ml
- 0.25 teaspoon fine salt - 1.25g, optional but recommended for flavor balance
Instructions
- Lightly grease your 9x13 inch baking pan with softened butter, or line with parchment paper and lightly grease the parchment. Measure cereal into a large bowl and set aside.
- Place saucepan over medium-low heat and melt butter slowly, stirring occasionally, until fully melted and gently foaming.
- Add marshmallows to the melted butter and stir constantly until completely smooth with no visible lumps, about 3-5 minutes.
- Remove from heat, then stir in vanilla extract and salt until well incorporated.
- Add cereal to the melted marshmallow mixture and fold gently with a spatula until every piece is coated, about 1-2 minutes.
- Pour mixture into prepared pan. Use buttered spatula or parchment paper to press gently into an even layer without compacting.
- Let cool at room temperature for at least 30 minutes. Use a sharp buttered knife to cut into 24 squares.
Notes
- Low and slow is the rule: Always melt butter and marshmallows over medium-low or low heat. High heat causes sugar to seize, resulting in a hard, unpleasant texture.
- Use fresh marshmallows: Old marshmallows exposed to air don't melt smoothly. Open a fresh bag right before making the recipe for best results.
- Butter your hands: When pressing the mixture into the pan, lightly butter your hands or use parchment paper to prevent sticking.
- Don't skip the salt: Even 1/4 teaspoon of salt dramatically enhances the sweetness and brings out the buttery flavor without making treats taste salty.
- Work fast once cereal is added: Marshmallow mixture cools and thickens quickly. Move efficiently to get the mixture into the pan before it stiffens.
- Don't over-press: Pressing too firmly compacts the treats and makes them dense and hard. You want them to hold together but stay light and airy.
- Let them fully set: Resist the urge to cut right away. A full 30-minute rest lets the marshmallow firm up to the ideal chewy consistency.
- Storage: Store in an airtight container at room temperature for up to 3 days. Do not refrigerate, as cold air dries them out and makes them hard.
- Freezing instructions: Wrap individually in plastic wrap, place in a zip-top freezer bag, and freeze for up to 6 weeks. Thaw at room temperature for 30-60 minutes before eating.
- Reheating: If treats become firm, microwave an individual square for 5-8 seconds to soften. Do not overheat or marshmallow will become sticky.