Learn how to make Classic Rice Krispie Treats made from scratch. You only need three ingredients – butter, marshmallows and rice cereal – to make this delicious, no bake slice.
I’ve found a new weakness.
Or rekindled an old one. Either way, I can’t get enough of these sticky Rice Krispie Treats. With just the right amount of butter and marshmallows, they’re gooey, chewy and downright irresistible.
Made using just three ingredients, they’re a simple, no bake treat that’ll have everyone reaching for just one more slice.
What are Rice Krispie treats?
Rice Krispie Treats, also known as Rice Krispie Squares, are a sweet, no bake slice made using butter, marshmallows and rice cereal. Here in Australia, Rice Krispies are called Rice Bubbles and these treats are packaged as LCM’S at our local supermarket. Confusing right?
Why you will love them
- You only need three ingredients
- They’re quick and easy to make
- You don’t have to turn the oven on
- They taste SO good
tips for making the BEST rice krispies
- Use a fresh, unopened box of Rice Bubbles or Rice Krispies
Ever had a stale or soggy Rice Krispie Treat? Even if you’ve only opened a box a few days before, don’t be tempted to use it. For the perfect, crispy treat, I highly recommend using a brand new box of cereal for maximum freshness. - Use a baking scale to measure your ingredients
The perfect Rice Krispie Treat requires the perfect ratio of butter to marshmallow to rice cereal. Too much marshmallow and butter can make a super sticky, wet or soggy slice, while too little makes a hard, dry or crumbly one. I recommend using a baking scale for my recipe to get the ratio JUST right, creating the perfect chewy but crispy Rice Krispie Squares. - Spray your spatula with oil or wet your fingers
Melted marshmallow = sticky mess. But don’t worry, I’ve got a couple of tricks up my sleeve to help! Once you mix together the melted marshmallow and rice cereal, pour the mixture into a baking pan you have lined with parchment or baking paper. Then lightly spray your spatula with oil. You should be able to use it to press the mixture down without it sticking. Then, wet your fingers and use them to press down any lumps and bumps and neaten up the edges. - Don’t press down too hard
While you do need to press the mixture into the pan, try not to press it down super hard. It’ll just make your Rice Krispie Treats hard and dense. You still want them to be light and chewy.
How to make Rice Krispie treats
- In a large mixing bowl, measure out your rice cereal and set aside. Use a baking scale if you can!
- Add butter and marshmallows to a medium saucepan. Place on a low heat. Stir gently while butter and marshmallows melt. Mixture should be creamy and smooth.
- Once the marshmallows have completely melted, pour over rice cereal and mix straight away. Mixture will be sticky, but keep mixing as best you can, until cereal is completely coated.
- Pour mixture into a baking pan lined with baking or parchment paper. Lightly spray a spatula with oil and use it to gently press down mixture, getting right into the corners. Wet your fingers with water to smooth over any large gaps or holes.
- Leave to set for at least two hours. Then slice into squares to serve. Rice Krispie Treats are best kept at room temperature in an airtight container. While they will keep for a few days, they are best enjoyed on the day they are made.
Commonly asked questions
Yes you can. But if you do, I recommend using a baking scale to weigh them so you use the exact right amount.
Yes. You can melt the butter and marshmallows in the microwave, just make sure you stop and stir regularly – every 20 to 30 seconds. Stop when the marshmallows are almost melted and stir by hand until smooth. If the mixture is very hot, let it cool for a minute or two before adding to the cereal. But don’t wait too long or the marshmallows will start to set.
Yes I highly recommend it. You’ll get a more flavourful slice with a nice gooey texture.
Make sure you don’t press down too hard when putting them in the baking pan. Also check your measurements (using grams if you can) to make sure you didn’t add too much rice or too little marshmallow.
This recipe uses plenty of butter and marshmallows for flavour. Both also give the bars their ‘chew’ and gooey texture. Once you’ve added the melted marshmallow, make sure you stir the mixture really well so the cereal is evenly coated. Also make sure you leave the bars for at least 2 hours for the marshmallow to set.
Mix it up
While I really wanted to share a recipe for Classic Rice Krispie Treats, you can get creative with the toppings. Consider dipping them in chocolate, or adding a handful of chocolate chips or sprinkles on top before they set. Swap the butter for peanut butter or use coloured marshmallows for a festive treat.
What to try next
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Classic Rice Krispie Treats
Crisp and chewy marshmallow Rice Krispie Treats.
Ingredients
- 180 grams (4 and 1/2 cups) Rice Bubbles or Rice Krispies (fresh box)
- 60 grams (1/4 cup) salted butter, room temperature
- 440 grams (5 and 1/2 cups) white marshmallows
Instructions
- Line an 8-inch square pan with baking or parchment paper. In a large mixing bowl, measure out your rice cereal and set aside.
- Add butter and marshmallows to a medium saucepan. Place on a low heat. Stir gently while butter and marshmallows melt. Mixture should be creamy and smooth.
- Once marshmallows have completely melted, pour over rice cereal and mix straight away. Mixture will be sticky, but keep mixing as best you can, until cereal is completely coated.
- Pour mixture into your prepared baking pan. Lightly spray a spatula with oil and use it to gently press down mixture, pushing it into the corners. Wet your fingers with water to smooth over any large gaps or holes. Don’t press down too hard or your treats will be hard.
- Leave to set for at least two hours. Then slice into squares to serve. Rice Krispie Treats are best eaten on the day they are made. Store at room temperature in an airtight container.
Notes
Rice cereal: It’s important to use a fresh, unopened box of cereal for maximum crunch and chew. Stale rice cereal will go soggy and taste, well, stale!
Marshmallows: I tested this recipe using Pascall’s regular marshmallows. You can use mini marshmallows if you prefer, but I recommend using a baking scale to weigh them so you use the exact right amount.
Nutrition Information
Cristina says
It was amazingly fun and easy to make
Jessica Holmes says
So glad you enjoyed them Cristina!
Maggie H. says
What size baking pan? I’m going to assume 13×9?
Jessica Holmes says
Hi Maggie, see step 1 of the recipe card – just an 8-inch square pan for this one.
Amanda says
Hi do you set this at room temperature or in the fridge?
Jessica Holmes says
Hi Amanda, great question! Just keep them at room temperature 🙂 Hope you love them!
Josh says
These were so good!
Jessica Holmes says
So glad to hear that!
Raewyn Schiavi says
Can these be put,into paper cups instead of a slice.i have a cafe,restaurant in Opotiki nz so iam always searching for really easy to make recipes.thanks
Jessica Holmes says
Yes I think so! Just would recommend greaseproof paper as they might stick.