What could be better than those shiny, blue-box Rice Krispie Treats? Homemade Rice Krispie Treats made with extra marshmallowy chew.
A few months ago we stopped at the store for sugar and, oddly enough, found aisle after aisle stacked with Rice Krispie Treats—right along the route to the baking section. Were people stocking up for holiday baking? I couldn’t tell. I haven’t kept Rice Krispies in my pantry since middle school or trick-or-treat days, but I discovered that Kyong absolutely loves them. He was staring at the display like it was a treasure, so I decided to make a batch at home to quiet his pleas.
Those packaged bars can be fine, but I find them too sweet and a little flat. I wanted chewier, softer bars with more marshmallow, so I made a simple homemade version that delivers both texture and nostalgia—no oven required.
Ingredients that make it good:
- Marshmallows: I used marshmallow spread this time because I was curious, but mini marshmallows are my usual choice—they melt quickly and are less messy. If you only have large marshmallows, cut them into smaller pieces so they melt faster.
- Rice Krispie cereal: You can experiment with other cereals like Cocoa Pebbles, Lucky Charms, or Cheerios, but I prefer the light, crisp texture of Rice Krispies.
- Unsalted butter: Butter adds richness. Use unsalted so you can control the salt level in the recipe.
- Salt: A pinch of salt balances the sweetness and brings out the flavors.
- Vanilla: Vanilla adds a warm homemade note and rounds out the flavor.
Bringing it all together:
- Melt the butter and marshmallows. In a large pot over medium heat, melt the butter and marshmallows together, stirring often. Once everything is melted and smooth, reduce the heat to low.
- Add the cereal. Stir in the Rice Krispies until evenly coated. For extra chew, fold in a bit more mini marshmallows. If you want color or holiday flair, add sprinkles—but note smaller sprinkles may melt and tint the mixture, and larger sprinkles can add crunch.
- Transfer to a pan. Line a 9×9-inch baking pan with lightly greased parchment paper. Spread the mixture evenly into the pan, but do not pack it down—pressing too firmly yields dense, crunchy bars instead of soft, chewy ones. Lightly grease your hands or spatula to prevent sticking.
- Let it cool. Allow the pan to sit at room temperature for 30–60 minutes until the mixture is set enough to cut. If you plan to decorate with icing or sprinkles, wait until it’s cooled to room temperature.
- Optional: Drizzle with a quick powdered sugar icing and add extra sprinkles. To make the icing, whisk 3 tablespoons powdered sugar with 2–3 teaspoons milk or heavy cream until smooth. Adjust consistency with more or less liquid and use immediately—the icing dries in 15–30 minutes.
- Cut and enjoy. Slice into 9 squares (or more, if you prefer smaller pieces) and serve. These are soft, chewy, and decidedly better than the packaged bars.
Storing:
These treats disappear fast, but if you want to save them, wrap each piece individually in plastic wrap or layer them with parchment between pieces in an airtight container. Store at room temperature for up to 3 days for best texture.
📖 Recipe
Rice Krispie Treats
Ingredients
- 8 Tablespoon unsalted butter (or 1 stick)
- 14 ounce mini marshmallows (or marshmallow spread)
- Dash of vanilla extract
- Pinch of salt
- 6½ cups Rice Krispie cereal
Optional:
- ¼ cup mini marshmallows
- 3 Tablespoon your favorite Christmas sprinkles
- 3 Tablespoon powdered sugar
- 2-3 teaspoon milk or heavy cream
Instructions
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Melt marshmallows with butter. In a large pot over medium-high heat, add the butter, marshmallows, salt, and vanilla. Stir constantly until the mixture is smooth, then lower the heat to low.
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Add Rice Krispie cereal. Stir in the cereal until evenly coated. Optional: fold in extra mini marshmallows for chew or add sprinkles for color. Remember that small sprinkles may melt and color the bars, while larger sprinkles add crunch.
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Transfer to a 9×9 pan. Line a 9×9-inch pan with lightly greased parchment. Spread the mixture into the pan without pressing it down too firmly to keep the bars soft. Grease your hands or utensil to prevent sticking.
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Let cool. Allow the bars to set for 30–60 minutes before cutting. Optional: once cooled, drizzle with powdered sugar icing and add sprinkles.
Powdered sugar icing: Whisk 3 tablespoons powdered sugar with 2–3 teaspoons milk or heavy cream until smooth. Use immediately; the icing will dry in 15–30 minutes.
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Cut and serve. Cut into 9 pieces and enjoy.
Notes
- Rice Krispie Treats taste best fresh. To store, wrap pieces individually in plastic wrap or separate layers with parchment in an airtight container at room temperature for up to 3 days.
Recommended Equipment
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9×9-inch square pan
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Rubber spatula