Rice Krispie Treats

These Rice Krispie Treats are easy to make and use a full bag of marshmallows to get the perfect ratio of marshmallow to cereal. These bars are gooey and incredibly delicious!

Course Dessert

Cuisine American

Keyword bars, rice krispie treats

Prep Time 15

Cooling time 45

Total Time 15

Servings bars

Calories 106

Author Danielle Rye

Ingredients

4 tablespoons (60 grams) unsalted butter sliced into tablespoon-sized pieces
1 (16-ounce) package mini marshmallows divided
1 teaspoon pure vanilla extract
6 cups (180 grams) crispy rice cereal

Instructions

Line a 9x13 baking pan with aluminum foil, leaving some overhang for easy removal. Spray the foil with nonstick cooking spray or grease with butter and set aside.
Place a large saucepan over medium heat, add the sliced butter to the saucepan and allow to melt completely. While the butter is melting, remove two cups (110 grams) of mini marshmallows from the package and set aside for later.
Once the butter is melted, add the mini marshmallows (minus the two cups you set aside). Continue stirring the mixture until the marshmallows are completely melted and smooth. Remove from the heat and stir in the vanilla extract.
Add half of the cereal and mix until well combined, then stir in the remaining cereal and continue mixing until fully combined. Stir in the reserved two cups of marshmallows until just combined.
Scoop the mixture into the prepared baking pan and press it down firmly into one even layer.
Allow to cool for at least 45 minutes, then remove from the pan, slice into bars, and enjoy!

Notes

Store bars in an airtight container at room temperature for up to 5 days. You may also place some parchment paper or wax paper between the bars so they don't stick to each other. For an extra layer of protection, wrap the bars tightly with plastic wrap before placing them in an airtight container.

Butter: I prefer to use unsalted butter because it's what I typically keep on hand, but salted butter will be fine too.

Marshmallows: Mini marshmallows are best as they will melt down quicker. I suggest using fresh marshmallows and avoid using older or stale marshmallows.

Want thicker bars: Press the mixture in an 11x7 baking pan instead of a 9x13 pan.

Nutrition