Rice Krispies Treats

 

What can be easier than making Rice Krispies treats? It’s a very simple and basic recipe that has been printed on Rice Krispies cereal boxes for years and the best part? You don’t need an oven to make them.

Versión en español

I like making this recipe in the fall because for some reason it’s when my craving for something sweet starts to kick in. I’m not really a sweets kind of person but every now and then having a small treat like this will hit the spot.

Like I said, making Rice Krispies treats couldn’t be easier. Just melt the marshmallows with some butter in a pot, mix it with the Rice Krispies cereal, set and you’re done. And feel free to add any of your favorite ingredients to give it your own spin like M&M’s, sprinkles, chocolate chips, peanut butter, whatever your heart desires.

¡Buen provecho!

 

 

 

 

Rice Krispies Treats

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193 ratings
Rice Krispies Treats
Category: Sweet
Cuisine: American
Serves: 16 squares

Ingredients

  • 4 tbsp butter (¼ cup or 56.5 g), more for greasing the pan
  • 5½ cups mini marshmallows (10 oz or 283 g)
  • ½ tsp vanilla extract
  • 5 cups (125 g) Rice Krispies cereal

Instructions

  1. Grease a 9 x 9 inch (23 x 23 cm) pan with butter.
  2. Melt the 4 tbsp of butter in a large pot on medium low heat. Add the marshmallows and stir until they are all melted. Now add the vanilla extract and stir until it is well incorporated. Finally toss in the cereal. At this point you can add any other ingredient that you want (M&M's, peanut butter, chocolate chips, sprinkles). Stir until the cereal is well coated.
  3. Pour mixture into the prepared pan and press lightly with clean hands to fill in the pan. You can also grease your hands with a little bit of butter to make it easier. Let it cool completely at room temperature and cut into 16 small squares.
https://www.sweetysalado.com/en/2015/10/rice-krispies-treats.html

 

 

 

14 Comments

  1. Unknown
    September 11, 2017 / 8:55 pm

    Thank you this was so easy to follow through

  2. VIEWS Photography
    January 24, 2018 / 10:35 am

    thank you so much ! very easy to follow

  3. Edna Jimenez
    July 9, 2019 / 9:36 pm

    Is it unsalted butter or salted ?

    • sweetysalado
      Author
      July 10, 2019 / 11:18 am

      I usually use regular salted butter.

  4. Pamela
    October 1, 2019 / 8:19 pm

    Do I turn the stove off after I’ve melted the marshmallows or do I leave it on while I mix everything in?

    • sweetysalado
      Author
      October 3, 2019 / 9:22 am

      No, leave it on so the marshmallows don’t start to harden while you add and mix the rest of the ingredients.

      • Cheryl M.
        December 21, 2019 / 4:29 pm

        I left the heat on low, but when I added the chocolate chips (I wasn’t thinking) the chips began to melt and I could barely handle the mix. Having never made these before I didn’t know what to do! Any suggestions? Thanks!

        • sweetysalado
          Author
          January 23, 2020 / 6:12 pm

          Add them at the very, very end, right before you pour the mixture into the pan.

  5. Georgia Murray
    February 16, 2020 / 6:01 pm

    It says the measurements for mini marshmallows but what would you suggest for regular sized marshmallows? Thanks!

    • sweetysalado
      Author
      February 17, 2020 / 10:00 am

      Same amount, use a 10 oz package which I think it has about 38 or 40 regular sized marshmallows.

  6. Randa
    March 17, 2020 / 4:15 pm

    Should I store in the fridge or not and for how long?
    Thanks

    • sweetysalado
      Author
      March 19, 2020 / 3:24 pm

      Nope, no need to refrigerate. Just store them in an airtight container or resealable bag in a cool place and they should last for about three days.

  7. Yhair
    April 23, 2020 / 6:57 pm

    Can you use the mix kinds(white&pink)bag
    Was only hable to find that kinda at walmart

    • sweetysalado
      Author
      April 24, 2020 / 11:40 am

      If you’re referring to the marshmallows then yes, as long as you have the same amount, you should be fine.

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