Original Rice Krispie Treat
This is the classic three-ingredient version that Kellogg's first popularized in the 1930s. With just butter, marshmallows, and Rice Krispies cereal, these no-bake treats come together in under 15 minutes for that perfectly gooey, crispy, and buttery combination.
Equipment
- Large heavy-bottomed saucepan - at least 4-quart / 3.8-liter capacity
- 9x13 inch baking pan - 23x33 cm; or use 8x8-inch pan for thicker treats
- Heat-resistant rubber spatula - or silicone spatula
- Measuring cups and spoons
- Parchment paper - or wax paper for pressing without sticking
- Sharp knife - or bench scraper for cutting
- Large mixing bowl - for combining cereal with marshmallow mixture
Ingredients
- 3 tablespoons unsalted butter - 42g, plus extra for greasing
- 1 package regular marshmallows - 10 oz / 283g, about 40 large marshmallows; OR 4 cups / 240g mini marshmallows
- 6 cups Rice Krispies cereal - 180g
Variation Add-ins (Optional)
- Semi-sweet chocolate chips - for drizzling
- 1/3 cup creamy peanut butter - 85g, stirred into marshmallow mixture before adding cereal
- Rainbow sprinkles - pressed into surface immediately after spreading
- 1 cup mini chocolate chips - 168g, for S'mores style variation
- 1 cup crushed graham crackers - 30g, for S'mores style variation
- Fruity Pebbles cereal - replace all or half the Rice Krispies for colorful twist
- Vegan butter - for vegan version
- Vegan marshmallows - such as Dandies brand, for plant-based version
Instructions
- Generously grease a 9x13-inch baking pan with butter or non-stick spray, or line with parchment paper and lightly butter the parchment. Set aside near the stovetop.
- Measure 6 cups of Rice Krispies cereal into a very large mixing bowl and set it near the stove so it's ready to go.
- Melt 3 tablespoons of unsalted butter in a large heavy-bottomed saucepan over low heat, swirling occasionally until fully melted and gently bubbling but not browned.
- Add the entire package of marshmallows to the melted butter and stir constantly over low heat for 3-5 minutes until completely melted and smooth. Remove from heat immediately once glossy with no lumps remain.
- Pour the melted marshmallow mixture over the cereal in the large bowl. Fold gently with a spatula until every piece of cereal is evenly coated, working quickly before the mixture firms up.
- Transfer the coated mixture to the prepared pan. Press into an even layer using lightly buttered hands or a piece of parchment paper on top, pressing gently from the center outward.
- Allow the treats to cool and set at room temperature for at least 30 minutes. Cut into 24 squares using a sharp knife or bench scraper, wiping the blade clean between cuts.
Notes
- Use fresh marshmallows from a recently opened bag for the softest texture. Stale marshmallows contain less moisture and result in dry, hard treats.
- Keep the heat on LOW throughout the entire melting process. High heat scorches marshmallows and creates a bitter, unpleasant flavor.
- For the cleanest cuts, lightly oil or butter your knife blade before slicing. Wipe the blade clean between each cut for neat edges.
- Don't pack the mixture too tightly when pressing into the pan. A light hand creates soft, airy treats while dense packing makes them tough.
- Work quickly once the marshmallows are melted, as the mixture starts to firm up rapidly. Have all your equipment and ingredients ready before starting.
- Store treats in an airtight container at room temperature for up to 3 days. Wrap individual pieces tightly in plastic wrap to prevent them from drying out.
- Avoid refrigerating the treats, as this actually dries them out and makes them harder. Only refrigerate if your kitchen is very warm and humid.
- To soften hardened treats, microwave an individual piece for 5-10 seconds. Start with 5 seconds and check, as overheating will make them gummy.
- For thicker treats, use an 8x8-inch pan instead of the 9x13-inch pan. Cut into 9 large squares for a more substantial portion.
- Add a pinch of fine sea salt to the butter as it melts for a subtle flavor boost that elevates the entire treat without being noticeable as "salty."