Classic Rice Krispies Treats—quick, chewy, and nostalgic. Here’s the go-to recipe that never fails:
Ingredients
- 3 tbsp butter
- 1 (10 oz) bag mini marshmallows or 40 regular marshmallows
- 6 cups Rice Krispies cereal
- Optional pinch of salt (balances the sweetness)
Instructions
- Melt Butter & Marshmallows
- In a large pot over low heat, melt the butter.
- Add marshmallows and stir constantly until completely melted and smooth.
- Stir in a pinch of salt if using.
- Add Cereal
- Remove from heat.
- Gently fold in Rice Krispies until evenly coated.
- Press & Cool
- Press mixture into a greased or parchment-lined 9×13-inch pan.
- Don’t press too hard—light pressure keeps them chewy.
- Let cool 20–30 minutes.
- Cut & Serve
- Slice into squares and enjoy!
Tips & Variations
- Extra gooey: Use 1 extra cup of marshmallows and stir them in at the end.
- Brown butter upgrade: Brown the butter first for a deeper, nutty flavor.
- Mix-ins: Chocolate chips, peanut butter drizzle, or sprinkles.
- Holiday twist: Add food coloring or seasonal candies.
If you want, I can give you a bakery-style thick version, peanut butter Rice Krispies, or a no-bake chocolate topped version 🍫✨
