Rice Krispies Treats Recipe

Soft and gooey homemade Rice Krispie Treats stacked on a white plate in the background and on parchment paper in the front.

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Soft, thick, and extra-gooey Rice Krispies Treats made with fresh marshmallows, butter, vanilla, and a pinch of sea salt.

Prep Time5

Active Time10

setting time1

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Yield: squares

Calories: 153cal

Author: Melissa Haines

Cost: $10

Equipment

9x13 baking pan
parchment paper
spray oil
large sauce pan
large mixing bowl
silicone spatula

Materials

8½ cups Rice Krispies cereal
20 oz. mini marshmallows, 2 (10-oz. bags)
12 tbsp butter unsalted (1&1/2 sticks)
1 tsp vanilla extract pure
1 pinch sea salt about 5–6 shakes

Instructions

Line a deep 9x13-inch baking pan with parchment paper and lightly spray it with nonstick cooking spray (butter).
Place the Rice Krispies cereal in a very large mixing bowl and set aside.
Melt the butter in a large saucepan over low-medium heat.
Reduce the heat to the lowest setting and add the marshmallows.
Stir frequently until the marshmallows are almost completely melted.
Stir in vanilla and sea salt.
Pour the marshmallow mixture over the cereal.
Gently fold the cereal into the marshmallow mixture, then stir until completely coated.
Transfer the mixture to the prepared pan.
Spray a firm silicone spatula with nonstick cooking spray and gently spread and level the mixture.
Do not press it down firmly.
Let the treats set at room temperature for at least 1 hour.
Lift the treats from the pan and transfer them to a parchment-lined cutting board.
Cut into squares with a serrated knife, pressing down firmly first and then using a gentle sawing motion.

Notes

For the softest Rice Krispie Treats, use freshly opened marshmallows.

Store tightly covered at room temperature.

For visible marshmallow pieces, you can experiment with reserving a small portion of mini marshmallows and folding them in at the end. This variation was not used in the photographed batch.

Nutrition