Gooey Rice Krispie Treats with Marshmallow Fluff
This rice krispie treat recipe with marshmallow fluff delivers an incredibly stretchy, extra sweet, and perfectly gooey bar that stays soft for days. The combination of melted marshmallows and marshmallow creme creates the ultimate chewy texture in every single bite.
Equipment
- Large heavy-bottomed saucepan or Dutch oven (at least 5-quart) - A heavy bottom prevents scorching
- 9x13-inch non-stick baking pan
- Silicone spatula - Non-stick is preferred for easy mixing
- Measuring cups and spoons
- Parchment paper - Optional but highly recommended for easy removal
- Large mixing bowl
Ingredients
- 6 tablespoons unsalted butter - 85g, plus more for greasing the pan
- 10 ounces mini marshmallows - 283g bag, divided (reserve 1 cup or 50g for mixing in at the end)
- 7 ounces marshmallow fluff - 198g jar, also known as marshmallow creme
- ½ teaspoon vanilla extract
- ¼ teaspoon fine salt
- 6 cups Rice Krispies cereal - 168g, or any puffed rice cereal
- 1 tablespoon light corn syrup - optional add-in for softer treats
Instructions
- Line your 9x13-inch baking pan with parchment paper, leaving overhang on each long side to create a sling. Alternatively, lightly grease the pan with butter or cooking spray.
- Measure 6 cups of Rice Krispies cereal into a large mixing bowl. From the bag of mini marshmallows, reserve 1 cup in a separate small bowl and set aside.
- Place your large heavy-bottomed saucepan over medium-low heat. Add 6 tablespoons of unsalted butter and melt slowly, stirring occasionally, until fully melted and gently bubbling at the edges.
- Add the bulk of the mini marshmallows (reserving 1 cup) to the melted butter. Stir constantly over medium-low heat until completely melted and smooth, about 3 to 5 minutes. Add the entire jar of marshmallow fluff and stir vigorously until fully combined with no visible streaks.
- Remove the pan from heat. Add ½ teaspoon vanilla extract and ¼ teaspoon fine salt, stirring well to incorporate both.
- Working quickly, pour the hot marshmallow mixture over the cereal in the large bowl. Fold gently until every piece of cereal is coated, being careful not to crush the cereal. Fold in the reserved 1 cup of mini marshmallows.
- Transfer the mixture to the prepared pan. Lightly butter your hands or use parchment paper to gently press the mixture evenly into the pan to a thickness of about 1 inch. Do not press too firmly.
- Allow the treats to cool at room temperature for at least 30 minutes before cutting. Use the parchment sling to lift the slab out of the pan, then cut into squares using a sharp knife or bench scraper.
Notes
- Low heat is essential: Always melt butter and marshmallows over medium-low heat. High heat will scorch the mixture and result in hard, dense treats.
- Don't skip the salt: A quarter teaspoon of salt cuts through the intense sweetness and balances the overall flavor beautifully.
- Fold gently: When combining cereal with marshmallow mixture, use a gentle folding motion. Overmixing crushes the cereal and creates dense bars.
- Butter your hands: Lightly buttering your hands when pressing the mixture into the pan prevents sticking and allows for even pressing.
- Press lightly: Just enough pressure to level the surface is all you need. Over-pressing = dense treats; gentle pressing = light and chewy bars.
- Warm knife for clean cuts: Run your knife under warm water and wipe dry between each cut for neat, even squares without tearing.
- Storage: Store in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking.
- To refresh: If treats harden slightly, microwave individual pieces for 5 to 8 seconds to restore the soft, gooey texture.
- Freezer friendly: Wrap individual treats tightly in plastic wrap and store in a freezer-safe bag for up to 6 weeks. Thaw at room temperature for 30-45 minutes.
- Optional corn syrup: Add 1 tablespoon of light corn syrup to the butter-marshmallow mixture to keep treats softer for longer by preventing sugar crystallization.