These are the most perfect and classic rice krispie treats. They are thick and oh so chewy with a marshmallow pull. Get some tips to making our family favourite dessert.
Ingredient List
- Butter – use salted butter. If you don’t have any on hand, use unsalted butter with a pinch of salt. Do not use margarine.
- Marshmallows – make sure it’s fresh! You will need 8 cups of mini marshmallows, reserving 1 cup aside to add in the end.
- Vanilla extract – make sure to use pure vanilla and not imitation. I am so lucky and my patient brought me the most amazing pure vanilla from Mexico. The taste is far superior.
- Rice Krispies cereal – I have tried different brands but Kellogg’s is my favourite brand, just be sure to use a newly opened box.
Tips to Making the Best Ever Rice Krispie Treats
- Use a 9 inch square baking dish. Lightly spray the dish with non-stick spray, then place parchment paper on top. This will ensure the paper doesn’t slide around and prevent the bars from sticking to the pan. You can also use a 9×13 inch baking dish for thinner treats.
- Grab the freshest marshmallow bag. Don’t use the one that has been in your pantry for months.
- Avoid over mixing at the end. You want it to come together and have pockets of goo!
- Gently spread the treats in the pan. The harder you pack them, the more difficult to eat them. The mixture is quite sticky. By lightly wetting your fingers, it is easier to press into the pan without it sticking!
- Mix in some fun! To decorate these treats, top with sprinkles, chocolate chips, mini Reese peanut butter cups or candy-coated chocolates (m&m’s) while still warm, gently pressing so they adhere.
- Store in an airtight container for 3 days at room temperature. I doubt it would even last that long!
Lastly, if you make my Rice Krispie Treats be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, don’t forget to tag me @cookwith.chopsticks and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along on YouTube, TikTok, Facebook and Pinterest.
More Easy Dessert Recipes
Rice Krispie Squares
The PERFECT and classic Rice Krispie Squares that are thick and chewy!
Ingredients
- 4 tbsp butter salted
- 8 cups mini marshmallows divided
- 1 tsp vanilla extract
- 6 cups crispy rice cereal such as Rice Krispies
Instructions
- Line a 9×9 inch baking dish with parchment paper. Spray paper lightly with cooking spray.
- Melt better in a large pot over medium heat. Add 7 cups of marshmallows and stir, until melted and smooth, about 5 minutes. Remove from heat and stir in the vanilla until blended.
- Add cereal and the last remaining cup of marshmallows to the pot. Stir with rubber spatula until cereal is evenly coated. Transfer to the baking dish. Lightly wet fingers and gently spread into an even layer. Decorate with toppings if using. See note below.
- Let sit at room temperature until firm, about 1 hour. Cut into 16 squares. Store treats at room temperature in an airtight container for up to 3 days.
Notes
To decorate these treats, top with sprinkles or chocolate chips or candy-coated chocolates while still warm, gently pressing so they adhere.
To freeze, place in layer separated by wax paper in an airtight container. Freeze for up to 6 weeks. Let stand at room temperature for an hour before serving.
Did you make this? Tag @cookwith.chopsticks and #cookwithchopsticks to share or leave a comment on the blog!
My kids can’t get enough of these rice Krispy squares! I find the store bought ones are way too sweet. This recipe has the perfect amount of sweetness and buttery goodness!
I really like the ratio of the recipe as well. Good chew, yet soft and not so sweet!