Ingredients
Scale
- 3 tablespoons unsalted butter
- 10 ounces (about 40) regular marshmallows or one 10-oz bag
- 6 cups Rice Krispies cereal
- 1 teaspoon vanilla extract (optional but recommended)
- Pinch of salt (optional)
- Cooking spray or butter for greasing
Instructions
- Prepare Your Pan: Line a 13×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal, or grease it generously with butter or cooking spray. Set aside.
- Melt the Butter: In a large saucepan or pot, melt the butter over low to medium-low heat. Watch carefully to prevent burning – the butter should melt gently and completely.
- Add Marshmallows: Once butter is melted, add all the marshmallows to the pot. Stir constantly with a wooden spoon or silicone spatula. The marshmallows will begin to puff up and gradually melt into a smooth, creamy mixture. This takes about 3-5 minutes. Keep the heat low to prevent scorching.
- Check for Complete Melting: Continue stirring until no marshmallow lumps remain and the mixture is completely smooth and uniform. Remove from heat immediately to prevent overcooking.
- Add Vanilla and Salt (Optional): If using, quickly stir in the vanilla extract and pinch of salt until combined.
- Add Cereal: Working quickly, pour the Rice Krispies cereal into the marshmallow mixture. Using your spatula or wooden spoon, fold the cereal into the marshmallow mixture, making sure every piece gets coated. Work efficiently but gently – you don’t want to crush the cereal. The mixture should look evenly combined with no dry cereal remaining.
- Transfer to Pan: Immediately pour the mixture into your prepared pan. Using a piece of wax paper or buttered hands, gently but firmly press the mixture into an even layer. Don’t press too hard or your treats will be dense and hard – just firm enough to hold together.
- Cool and Cut: Let the treats cool at room temperature for about 30 minutes until completely set. If you’re in a hurry, you can refrigerate for 15 minutes. Once cooled, lift the treats out using the parchment paper overhang (if used) and place on a cutting board. Using a sharp knife (sprayed with cooking spray or wiped with butter to prevent sticking), cut into 12-16 squares.
- Serve and Enjoy: Your homemade Rice Krispie Treats are ready to serve! Store any leftovers in an airtight container.
Notes
- Work Quickly: Once you add the cereal to the marshmallow mixture, work fast. The mixture sets up quickly, and if you wait too long, it becomes difficult to press into the pan.
- Don’t Overcook the Marshmallows: If marshmallows get too hot, they’ll become tough and sticky, resulting in hard treats. Low heat and constant stirring are key.
- Pressing Technique: The biggest mistake people make is pressing too hard. Gentle but firm pressure creates treats that are chewy and tender, not rock-hard.
- Fresh Ingredients: Use fresh marshmallows and crispy cereal for best results. Stale ingredients will affect the texture and taste.
- Pan Size Matters: A 13×9-inch pan creates traditional-thickness treats. Use an 8×8-inch pan for thicker treats (but they may be harder to bite through), or a 9×13-inch pan for thinner, crispier bars.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Diet: Vegetarian
Nutrition
- Serving Size: 1 treat (based on 16 servings)
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 6mg