Best Rice Krispie Treats Recipe
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The BEST Rice Krispie Treats with the perfect ratio of marshmallows and cereal! Big, thick, and tasty treats with the perfect amount of gooey, crunchy deliciousness!
Rice Krispie Treats have always been a favorite, quick and easy snack or dessert my family loves. They are one of the first recipes I remember making alongside my Mama when I was young and one of the earliest I remember teaching my son to make. I’ve shared a few Rice Krispie Treat recipes to make them in various flavors and shapes through the years.
But friends, this is the Rice Krispie Treats recipe my family calls the absolute best Rice Krispie Treats they’ve ever tasted! Want to know why? Well, let me share a few reasons these are the best.
What Makes These “the Best” Rice Krispie Treats?
Marshmallow to cereal portions. The ratio of marshmallows to Rice Krispies in this recipe is just perfect. It gives you crunchy cereal with gooey marshmallows in every bite and bites of marshmallows that aren’t fully melted.
Big, Thick Rice Krispie Treats. Think bakery sizing for these treats! They are big and thick on purpose for an impressive treat everyone loves. You can cut them into the serving size you wish, but you can’t mistake the thickness of these treats!
Vanilla and Buttery deliciousness. I use salted butter with a bit of salt in the marshmallow mixture and a generous splash of vanilla extract. These special ingredients enhance the flavor of these treats and take them right over the top!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
You’ll need only five ingredients for this recipe.
- Crispy Rice Cereal – use any brand you prefer, but we tend to use Rice Krispies or an organic brand when we can find them.
- Mini Marshmallows – use a good quality marshmallow
- Butter – I use salted butter in these treats. If you use unsalted, increase the salt added later in the recipe.
- Vanilla Extract – use a high-quality vanilla extract, not an imitation vanilla flavoring. I love to use my homemade vanilla extract.
- Salt – I use kosher salt
How to Make the Best Rice Krispie Treats
Prep. Butter a 9×13 baking dish or line it with parchment paper. You can also lightly butter the parchment paper if you wish. Tip: I use the butter wrapper to butter my pans or parchment paper.
Make the Rice Krispie Treats. Melt the butter in a Dutch oven or pot over medium-low heat. Allow the butter to become a light golden brown. Swirl the pan to coat with the butter, then add 1 and 1/2 bags of mini marshmallows. Stir until melted but not entirely smooth. Remove from the heat. Stir in the crispy rice cereal, the vanilla extract, the salt, and the remaining marshmallows.
Pour into the pan. Pour the mixture into the prepared baking dish and gently press with the back of an oiled spoon or spatula just enough to secure the treats in the pan. Allow to cool and rest for one hour before cutting.
Cut and Serve. Cut into individual pieces to your preferred sizing and serve.
The Best Rice Krispie Treats Ratio!
The ratio of cereal to marshmallows, butter to salt, and then the vanilla extract make the best rice krispie treats! You can increase (or decrease) the recipe as needed, but keep the ratios consistent!
Recipe Variations
Sprinkle Rice Krispie Treats. Stir your favorite sprinkles into the treats, along with the crispy rice cereal for a festive treat. Great to add for holidays!
Chocolate Rice Krispie Treats. Substitute Cocoa Rice Krispies for the crispy cereal in the recipe.
Frosted Rice Krispie Treats. Once cooled, top with your favorite frosting. We love to use chocolate or vanilla buttercream.
Storage Tips
To store. Rice Krispie treats are best enjoyed within two days of making them. Store in an airtight container at room temperature for best results.
To make ahead. Prepare, cut, and wrap well in an airtight container. Store at room temperature and serve within two days of making them.
To freeze. Cool completely, cut, and wrap each treat individually with parchment paper. Then wrap with plastic wrap and store in an airtight, freezer-safe container. To serve, remove all or individual treats from the freezer and allow them to thaw. Unwrap and serve.
Frequently Asked Questions
Rice Krispie Treats freeze great! Follow my Storage Tips in the post and the recipe card notes for how to make them ahead and how to freeze them!
Use a plant-based butter instead of the butter called for in this recipe. The buttery flavor is what makes these treats so delicious!
More Favorite Easy Dessert Recipes
Here’s my Best Rice Krispie Treats recipe. I hope you love them as much as we do!
Best Rice Krispie Treats Recipe
Ingredients
- 3/4 cup (169.5 g) butter, salted
- 2 (10-ounce) packages (566 g) mini marshmallows, about 11 cups
- 1 teaspoon (4.7 g) vanilla extract
- 9 cups (252 g) crispy rice cereal
- 1/2 teaspoon (1.3 g) kosher salt
Instructions
- Prep. Line a baking dish with parchment paper. Lightly butter the parchment paper.
- Brown the butter. Add the butter to a Dutch oven or large stock pot set over medium-low heat. Melt the butter and let it turn a light golden brown color.
- Make the marshmallow mixture. Swirl the butter in the pan and then add one and a half bags of marshmallows. Stir until the marshmallows are completely melted but not entirely smooth. Remove from the heat.
- Fold in the crispy cereal. Add the crispy rice cereal, the vanilla, the salt, and the remaining half bag of marshmallows, and stir until the cereal is coated with the melted marshmallow mixture.
- Transfer to baking dish. Pour the mixture into the prepared baking dish. Lightly grease a rubber spatula and spread the mixture into the baking dish, gently pressing the crispy treats with the back of the spatula to secure them in the pan without pressing them flat.
- Rest, cut, and serve. Allow the Rice Krispie treats to set in the pan for about 1 hour. Then lift them from the pan using the ends of the parchment paper. Cut into individual pieces and serve.
Notes
Storage Tips
To store. Rice Krispie treats are best enjoyed within two days of making them. Store in an airtight container at room temperature for best results. To make ahead. Prepare, cut, and wrap well in an airtight container. Store at room temperature and serve within two days of making them. To freeze. Cool completely, cut, and wrap each treat individually with parchment paper. Then wrap with plastic wrap and store in an airtight, freezer-safe container. To serve, remove all or individual treats from the freezer and allow them to thaw. Unwrap and serve.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
i love the recipe
Hi, the recipe calls for vanilla but I didn’t see when to add it in the instructions. Thanks for the recipe!
Sherry, thanks for catching that. You will add the vanilla in with the Rice Krispies, salt, and the remaining half of the marshmallows after you take it off the heat. I hope you enjoy!