Homemade Rice Krispie Treats! Made with the perfect amount of cereal, marshmallows and butter. The fastest, no-bake treat that never disappoints!
Rice Krispie Treats with the Best Ratios
Rice Krispie treats were first made back in 1939 by Malitta Jensen and Mildred Day at Kellogg’s company for a fundraiser. They’ve lasted for generations as such a popular treat here in the U.S.
And for good reason. These are one of the easiest, quickest treats you can make and they only require 3 simple ingredients you make likely already have on hand. Plus they are inexpensive.
Then of course there’s the fact that people of all ages love them. Sometimes if I don’t know what to bring to a party I just go with rice krispie treats and I rarely return home with any left.
Rice Krispie treats were actually one of the very first things I learned how to make. And since then it’s probably a bit crazy how many times I’ve made them (definitely in the hundreds).
My version (or I should say my Mom’s version, she taught me how to make these) uses the same ingredients as the classic, I just use different ratios.
We are talking more marshmallows and more butter! It makes them deliciously sweet and chewy, and perfectly rich and buttery!
Once you try them this way you’ll likely never look back! These addictive treats are just too good!
Rice Krispie Treat Recipe Ingredients
Only 3 basic ingredients needed to make these:
- Rice Krispies cereal: A crucial ingredient to this recipe. While you can add other mix-ins the majority of this treat should be the cereal.
- Mini marshmallows: An equal weight of large marshmallows can be used as well, just keep in mind they’ll take longer to melt.
- Salted butter: I like to use salted butter to balance out all the sugar of the marshmallows (there’s almost 1 1/4 cups sugar in the marshmallows so without the proper amount of salt they’ll be way too sweet). If unsalted butter is all you have on hand then dissolve 1/4 tsp salt with the butter when melting.
The classic version uses 3 Tbsp butter, 1 (10 oz) package marshmallows, 6 cups rice krispies cereal. This recipe uses 1/2 cup butter, 1 (16 oz) package marshmallows and 7 cups rice krispies cereal.
How to Make Rice Krispie Treats
- Prepare baking dish: Spray a 9 by 9-inch or 13 by 9-inch baking dish with non-stick cooking spray.
- Have proper amount of cereal ready: Measure out Rice Krispie cereal into a bowl and set aside.
- Melt butter in pan, then melt marshmallows: Melt butter in a pot over medium-low heat. Add marshmallows and cook, stirring constantly, just until marshmallows have melted.
- Toss in Rice Krispies cereal: Remove from heat, pour in Rice Krispies cereal. Gently fold mixture to evenly coat.
- Spread into baking dish: Pour mixture into prepared baking dish. Using a spatula that has been coated with non-stick cooking spray, gently press and spread mixture evenly into baking dish.
- Let set: Let rest at least 30 minutes before slicing (for sturdier bars wait about 2 hours).
How long do Rice Krispies Treats keep?
Rice Krispies treats can be kept in an airtight container at room temperature up to 3 days.
Can they be frozen?
- Yes Rice Krispie treats can be frozen. They obviously won’t taste quite as fresh and texture will change some but never toss extra!
- To freeze them be sure to put layers of parchment paper between layers so they don’t get stuck together, wrap in parchment then store in an airtight container up to 6 weeks.
- Thaw completely at room temperature before enjoying.
Are Rice Krispie Treats gluten-free?
- It will depend on the brand of ingredients you use.
- The classic Kellog’s Rice Krispies are not gluten-free (they contain malt flavoring which is derived from barley). But you can however find other crispy rice cereals that are, such as Nature’s Path.
- Butter and marshmallows are generally gluten-free but just be sure to check the labels.
Tips for the Best Rice Krispie Treats
- Use good quality marshmallows. I like to look for a bag a marshmallows that’s full of air, with fluffy marshmallows and avoid packages with damp marshmallows stuck together.
- Use fresher marshmallows and avoid using those from an opened and dry package. They won’t melt as well.
- Cook over medium-low heat. Resist the urge to cook over a hotter temperature because this will caramelize the sugars and make the treats tougher and dry.
- Be gentle with mixture once you add the cereal. It’s delicate and can easily be crushed down into powder. Just gently fold mixture with a rubber spatula, folding from under and tossing over.
- Toss long enough for marshmallow mixture to be evenly distributed or you can end up with pools of marshmallow in some areas while there’s not enough in others.
- Don’t skip greasing the spatula. It makes spreading so much easier, and cleaner.
- Be patient and let set properly. I know they are delicious nice and gooey but if you want them to hold any short of shape then wait at least 30 minutes – even better is 2 hours (though that rarely happens around here). You could speed it up by popping them in the fridge for a while.
- Enjoy within a few days before they go stale. Make a half batch if you don’t think they’ll get eaten within a few days.
Tip Regarding Sweetness
If you don’t like very sweet treats then you can up the rice krispie cereal amounts to 10 cups to stretch those sugars out.
- Browned butter rice krispie treats: Brown the butter then remove pan from heat, add marshmallows and stir. Return to medium-low heat to help melt fully then stir in rice krispies cereal.
- Watermelon Rice Krispie Treats
- Pumpkin Rice Krispie Treats
- Christmas Tree Rice Krispie Treats
- Oreo Rice Krispie Treats
- Coconut Rice Krispie Treats
- Make them sweet and salty. Add crushed kettle chips and pretzels.
- Drizzle or spread a thin layer of melted chocolate over the top (if going this route use 10 cups rice krispies cereal so they aren’t overly sweet).
- Try them with peanut butter. The ratios are a bit different like this recipe here.
Follow Cooking Classy
The perfect homemade Rice Krispie Treats! Made with the perfect amount of cereal, marshmallows and butter. The fastest treat that never disappoints!
- 1/2 cup (226g) salted butter, diced into 1 Tbsp pieces*
- 1 (16 oz) bag mini marshmallows (10 cups)
- 7 cups (210g) Rice Krispies cereal
Spray a 9 by 9-inch or 13 by 9-inch baking dish with non-stick cooking spray. Measure out cereal into a bowl and set aside.
Melt butter in a pot (about 5 quart+) over medium-low heat. Add marshmallows and cook, stirring constantly, just until marshmallows have melted.
Remove from heat, pour in Rice Krispies cereal. Gently fold mixture to evenly coat.
Pour mixture into prepared baking dish. Spray a spatula with non-stick cooking spray and use it to spread and gently press mixture evenly into baking dish.
Let rest at least 30 minutes (for sturdier rice krispie treats wait about 2 hours), then cut into squares.
Store in an airtight container in a single layer or with parchment paper between layers for up to 3 days.
Also try browned butter rice krispie treats: Brown the butter in the pot then remove pan from heat, add marshmallows and stir. Return to medium-low heat to help melt fully then stir in rice krispies cereal.