Microwave Rice Krispie Treats
This microwave Rice Krispie treat recipe is incredibly fast, uses just three ingredients, and delivers that classic chewy, gooey, buttery flavor everyone loves - perfect for last-minute cravings or baking with kids.
Equipment
- Microwave-safe bowl - large enough for stirring all ingredients together
- Baking pan - 9x13 inch (23x33 cm)
- Rubber spatula - silicone works especially well
- Measuring cups
- Measuring spoons
- Parchment paper - or non-stick cooking spray for lining the pan
- Wax paper - or butter for pressing the mixture without sticking
Ingredients
- 3 tablespoons unsalted butter - 42g
- 4 cups mini marshmallows - 200g; or about 40 large marshmallows, fresh and soft
- 6 cups Rice Krispies cereal - 168g
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract - optional, for warm bakery-style flavor
Instructions
- Line your 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal, then lightly spray or butter the paper.
- Measure 6 cups of Rice Krispies cereal into a large bowl or onto a clean surface nearby so it's ready to add immediately.
- Place the butter in a large microwave-safe bowl and microwave on high for 30 to 45 seconds, until fully melted.
- Add the marshmallows to the melted butter, stir to coat, then microwave on high for 1 minute. Stir well and heat in 20-second intervals, stirring between each, until completely smooth and glossy.
- Stir the salt and optional vanilla extract into the melted marshmallow mixture until well combined.
- Pour the measured cereal into the bowl and gently fold with a rubber spatula until every piece is evenly coated.
- Transfer the mixture to the prepared pan and press into an even layer using wax paper or buttered hands, applying gentle pressure.
- Let the treats cool and set at room temperature for at least 30 minutes, then lift from the pan and cut into 12 to 16 squares.
Notes
- Use fresh marshmallows for the best texture. Stale marshmallows lack moisture and can result in greasy, crumbly treats.
- Don't overheat the marshmallows. Use short microwave intervals and stir frequently to prevent them from becoming rubbery.
- Work quickly once the marshmallows are melted, as the mixture starts to set as it cools.
- Butter your hands or use wax paper when pressing the mixture into the pan to avoid sticking.
- Press gently - light pressure keeps the treats soft and chewy. Pressing too hard makes them dense and hard.
- Let the treats set for the full 30 minutes before cutting to ensure clean, neat slices.
- Store in an airtight container at room temperature for up to 3 days. Place wax paper between layers to prevent sticking.
- For a fun variation, stir in 1/4 cup of creamy peanut butter after melting the marshmallows, or drizzle melted chocolate over the top after they set.
- To freeze, wrap individual squares in plastic wrap and store in a freezer-safe bag for up to 6 weeks. Thaw at room temperature for 30 minutes before serving.
- If your treats become hard, microwave a square for 5 to 10 seconds to soften it back up.