Rice Krispie Treats Recipe
Soft and gooey rice krispie treats made with butter, marshmallows, and crispy rice cereal. Extra mini marshmallows stirred in at the end create gooey marshmallow pockets and thick jumbo bars.
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Serves: 24 servings
Ingredients
- Spray a 9×11 baking pan with nonstick cooking spray and set aside.
- In a large pot - melt ¾ cup salted butter over medium heat. Add most of the 20 oz mini marshmallows, reserving about 2 cups for later.
- Reduce the heat to medium-low and gently stir until the marshmallows melt completely - about 3–4 minutes. Avoid overheating or the treats can become hard.
- Remove from heat and stir in 1 Tbsp vanilla extract.
- Add 12 cups Rice Krispies cereal and the reserved 2 cups mini marshmallows. Gently mix until the cereal is evenly coated with the melted marshmallow mixture.
- Transfer the mixture to the prepared baking pan.
- Lightly grease a spatula with nonstick cooking spray and press the mixture into the pan. Press lightly for softer treats - or press more firmly if you prefer thick dense bars.
- Let the treats set at room temperature or in the fridge for about 1 hour.
- Slice into 12 jumbo squares or 24 smaller bars and serve.
Instructions
- Spray a 9x11 baking pan with nonstick cooking spray and set aside.
- In a large pot (it must be large!) melt ¾ cup salted butter over medium heat. Next, add almost all of the 32 oz mini marshmallows (about 2 bags), but leave 2 cups worth out (save those for later).
- Reduce the heat to medium-low and gently stir until the marshmallows melt, about 3-4 minutes. Do not leave the stove during this time as the ingredients can easily burn.
- Remove from heat and then stir in 1 Tbsp vanilla extract.
- Now add 12 cups of rice krispies cereal, and 2 cups of mini marshmallows to the pot (this step is why you need a big pot for this recipe). Gently mix everything together so that the rice krispies are evenly coated with the melted marshmallows.
- Scoop the rice krispies mixture into the prepared baking pan. Lightly spray a silicone spatula with nonstick cooking spray and use it to help spread out the mixture into an even layer.
- NOTE: If you want softer rice krispies, then press them lightly into the pan. If you want thick dense rice krispies treats (which is my personal favorite) then press the mixture firmly down into the pan.
- Cover the pan with plastic wrap and let it sit on the counter or in the fridge for at least an hour. I prefer to let them chill overnight in the fridge to get clean crisp lines when I slice them.
- Now slice into 12 or 24 servings (depending on how big you want them), serve and enjoy!
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Notes
- Melt marshmallows over low heat to keep the bars soft.
- Stir extra marshmallows in at the end for gooey marshmallow pockets.
- Press lightly for softer bars or firmly for dense squares.
- Store in an airtight container to keep the treats soft.
Nutrition
Calories: 226kcal | Carbohydrates: 43g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 1109IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 4mg
Nutrition info is auto-calculated and meant to be an approximation only.
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