Homemade Rice Krispie Treats

rice krispie treat on parchment paper surrounded by other treats and marshmallows

5 from 7 votes

Homemade Rice Krispie Treats

These Homemade Rice Krispie Treats are such an easy and fun to make no-bake dessert! My version stays soft and gooey, not hard and dry, and uses just 5 simple ingredients.

Prep Time5

Cook Time10

Setting Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: no bake dessert

Servings: servings

Calories: 450kcal

Author: The Chunky Chef

Ingredients

3/4 cup unsalted butter (12 Tbsp)
32 oz mini marshmallows I use 2 (16 oz each) bags
1/2 tsp kosher salt
1 tsp vanilla extract optional but recommended
12 cups rice krispies cereal (I find this is equivalent to a 12 oz box)

Instructions

Prepare

Line a 9x13” baking pan with foil or parchment paper, then spray with nonstick cooking spray. Set aside.
Measure out 3 cups of the mini marshmallows and set those aside.

Melt butter and marshmallows

Add butter to a large stockpot or saucepan, then heat over MED heat. Once butter is melted, add all the remaining marshmallows (except for the 3 cups you measured out already). Reduce heat to LOW and stir until completely melted.
Stir in salt and vanilla, then remove from heat.

Combine

** I find that lightly spraying a rubber spatula with nonstick spray helps with the cereal not clumping up too much on the spatula as you stir. **
Add cereal and the 3 cups of marshmallows you set aside, stirring until all the cereal is coated.

Assemble

Transfer mixture to the prepared baking pan. Spray your hands lightly with nonstick cooking spray, then gently press into the pan, until evenly spread out. ** Try not to press too hard, or they’ll be so tightly compacted they’ll be hard to eat. You want to use the least amount of force necessary to spread them into the pan. **

Set and serve

Let sit at room temperature for 30 minutes to an hour. Then lift the bars out of the pan using the foil or parchment paper and slice into squares or desired shapes.

Notes

Serving size is up to you, but I usually slice the panful of treats into 12 squares. Calorie information provided is for 1/12 of the pan.
The 3/4 of butter can also be measured as 12 Tbsp or 1.5 sticks (for my US readers).

Nutrition