Classic Rice Krispie Treats

Soft chew. Light snap. Clean marshmallow pull. These Classic Rice Krispie Treats stay tender because the heat stays low, the butter stays emulsified, and the pan work stays gentle.

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Classic Rice Krispie Treats

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

20

slices

Prep time

10

minutes

Cooking time

5

minutes

Calories

120

kcal

Total time

1

hour 

Soft, chewy Classic Rice Krispie Treats made on the stovetop with controlled low heat and gentle pressing for a tender set.

Ingredients

• 3/4 cup unsalted butter (170g)

• 20 oz mini marshmallows (566g)

• 1/2 tsp vanilla extract (2g)

• Pinch fine salt (1g)

• 9 cups Rice Krispies cereal (270g)

Directions

• Line a 9×13-inch pan with parchment and lightly grease.
• Melt butter over low heat in a large pot.
• Add marshmallows; stir until just smooth and glossy.
• Remove from heat. Stir in vanilla and salt.
• Fold in cereal until evenly coated.
• Spread into pan and press lightly.
• Cool at room temperature 30–60 minutes, then cut.

Notes

• Key texture marker: Mixture should feel springy, not resistant, when pressed.
  Storage: Airtight at room temperature up to 3 days.
• INTERNATIONAL SUBSTITUTIONS
  UK/AUS: Rice Bubbles for Rice Krispies; Unsalted butter is the same term.

Why This Recipe Works

Low heat prevents marshmallows from tightening as they cool.

Butter melts fully and blends into the marshmallow instead of separating, so the cereal coats evenly without turning greasy.

Gentle pressing traps air pockets; that’s what keeps the bite flexible instead of dense.

Ingredients & Substitutions

Butter: Unsalted keeps sweetness clean. Salted works if you skip added salt.

Marshmallows: Mini marshmallows melt evenly and coat faster. Large marshmallows work if chopped; expect slower melting.

Vanilla extract: A small amount rounds sweetness and keeps the flavor neutral, not candy-flat.

Salt: Just enough to sharpen sweetness. It should never taste salty.

Rice Krispies cereal: Fresh cereal matters. Stale cereal absorbs fat unevenly and goes dull.

Essential Equipment

• Heavy-bottom pot
• Silicone spatula
• 9×13-inch pan
• Parchment sling

How to Make Classic Rice Krispie Treats

Melting the Butter & Marshmallows

1. Set a large pot over low heat.
2. Melt the butter slowly.
3. Add marshmallows and stir calmly until just smooth.
4. The mixture should look glossy and fluid, not stringy or thick.
5. If it tightens, the heat is too high—pull the pot off and keep stirring.

Folding in the Cereal

1. Remove from heat.
2. Stir in vanilla and salt.
3. Add the cereal.
4. Fold until every piece looks lightly lacquered.
5. Stop as soon as it’s coated.

Pressing & Setting

1. Transfer to the lined pan.
2. With a greased spatula, spread to the corners and press lightly.
3. You should feel spring, not resistance.
4. Let set at room temperature until just firm, then cut.

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Expert Tips

• Keep heat below medium-low; stiff marshmallow equals hard treats.
• If butter separates, remove from heat and stir until glossy again.
• For clean cuts, lightly oil the knife and wipe between slices.

Storage & Freezing

To Store:
Store airtight at room temperature up to 3 days.

To Freeze Baked:
Freezing dulls the chew; avoid if possible.

To Freeze Dough:
Refrigeration dries them out.

FAQ

1. Why are my rice krispie treats hard?
   High heat tightens marshmallows and heavy pressing compacts the cereal.
2. Should I refrigerate rice krispie treats?
   No. Cold makes them brittle and dry.
3. How do you keep rice krispie treats soft?
   Low heat, quick folding, and light pressing.
4. Can I use large marshmallows?
   Yes. Chop them so they melt evenly and keep the heat low.