Name: Ooey Gooey Rice Krispie Treats
Prep time: 20 min
Total time: 1 h 20 min
Yield: 24 servings
Cuisine: American
Ingredients: 8 tbsp Unsalted Butter, melted; 2 tsp Vanilla Extract; 1/8 tsp Salt; 21 oz Mini Marshmallows (2, 10.5 oz bags), divided (1 1/2 bags for the initial mixture, the remaining 1/2 bag for the end); 9 cups Rice Krispies Cereal

These are the best Rice Krispie Treats recipe for good reason. They are ooey-gooey, buttery, and loaded with marshmallow goodness! They take less than 20 minutes to make and need a minimum of 1 hour to set, and then they are ready to eat!

Sliced rice krispie treat squares in a pan with the center rice krispie treat on it's side to see the pockets of mini marshmallows.

Why You Will Love This Recipe

I know almost everyone says their rice krispie treats are the best, but friends, these really, truly are the best, no joke! My family, my husband, his coworkers, and our neighbors can all vouch for how good they are!

They are soft and gooey, buttery, and loaded with mini marshmallows! The key step is stirring in extra mini marshmallows after the crispy rice cereal goes in. That is what gives them the classic rice krispie treat texture!

They come together in less than 20 minutes, need at least one hour to set, and then you can slice them into squares and enjoy! They are great for summer picnics, holiday parties (like the 4th of July!), birthdays, or any other time.

Dig in!

Shopping List

The ingredients below make these easy rice krispie treats. The items in the bulleted list are key ingredients that need a little extra explanation.

Ingredients in various size plates and bowls labeled as rice krispies cereal, vanilla extract, mini marshmallows, unsalted butter, and salt on a white marbled background.

Unsalted Butter. I usually reach for unsalted butter, but salted butter cuts down on the sweetness a bit. If you use salted butter, leave out the salt called for in the recipe.
Vanilla Extract. Vanilla extract paste works here too. Now and then I add 1/4 teaspoon of almond extract, but that step is optional.
Mini Marshmallows. This goes without saying, but make sure your mini marshmallows are fresh. Stale ones do not melt as well. You can spot stale ones by a thick, dry outer skin. Mini marshmallows are preferred over large ones.
Crispy Rice Cereal. I have used both store-brand crispy rice cereal and name-brand Rice Krispies, and both turn out fine! I usually buy whichever is on sale at my grocery store that week.

For quantities and instructions, see the recipe card below.

Rice krispie treats randomly placed on wax paper with a few mini marshmallows in between.

How to Make the Recipe

Here is a quick look at how to make this classic Rice Krispies treat recipe. For the full printable recipe, with US customary or metric measurements, see the recipe card below.

Melting butter in a large nonstick stock pot for rice krispie treats on a white and grey marbled background.

Step 1. Melt the butter in a large stockpot (4-5 quarts) over medium heat.

Adding vanilla extract and salt to melted butter in a large nonstick stockpot on a white and grey marbled background.

Step 2. Stir in the vanilla extract and salt. If you are using salted butter, skip the salt in this step.

Melted mini marshmallows in a large nonstick stockpot on a white and grey marbled background.

Step 3. Lower the heat and stir in 1 1/2 bags of mini marshmallows. Save the other 1/2 bag for later.

Crispy rice cereal added to melted marshmallows and butter mixture to make rice krispie treats in a large nonstick stockpot on a white and grey marbled background.

Step 4. Take the pot off the heat and stir in the Rice Krispies cereal until everything is fully combined.

Mini marshmallows stirred into rice krispie treats mixture in a large nonstick stockpot on a white and grey marbled background.

Step 5. Fold in the remaining 1/2 bag of mini marshmallows until they are spread evenly through the mixture. Do not keep stirring until they melt. You want to see those marshmallows!

Rice krispie treat mixture pressed into a prepared metal baking pan on a white and grey marbled background.

Step 6. Scrape the mixture into the prepared pan. Press it down and smooth it until level. Let it set for at least 1 hour, then cut into slices and enjoy!

How to Store Them

Once cut into squares, keep the treats in an airtight container at room temperature for up to 5 days. I suggest wrapping each one individually in plastic wrap, since that keeps them soft.

You can refrigerate them for a few extra days, but I do not really recommend it, because they turn rock-hard.

Recommended Tools

These are the tools I rely on every time I make my rice krispie treats!

9″ x 13″ Rectangular Baking Pan. I own a few rectangular baking pans, but my favorite is my Nordic Ware pan. It is affordable and sturdy, it comes with a lid (which doubles as a small cookie sheet when needed), and I love its vintage look.
Aluminum Foil / Parchment Paper / or Wax Paper. I like laying overlapping sheets of nonstick aluminum foil in the pan for these treats, but parchment or wax paper also works. Whichever you choose, it makes the treats easier to lift out.
Large Pot or Saucepan. You need something big enough to hold a good amount of crispy rice cereal!
Large Spoon. I have used both wooden and silicone spoons, and they work equally well.
Spatula. Once everything is mixed and scooped into the foil-lined pan, I use a spatula to press the mixture down and level it out.

Rice krispie treats pulled apart to see the melted marshmallows on natural parchment paper.

Useful Tips

For a slightly more buttery taste. Cut the crispy rice cereal down to 8 cups.
Remaining 1/2 bag of mini marshmallows. Fold these in at the end until they are spread evenly. Do not stir until they have fully melted. You want to see the mini marshmallows!
Prepping your pan. I recommend laying overlapping sheets of nonstick aluminum foil, parchment paper, or wax paper in the pan. If you use parchment, give it a light spray. You do not need much, just enough that the paper peels away more easily after you lift the treats out.
Use a spatula to press the rice krispie treats into the pan. Some people press with their hands, but I prefer a spatula. It presses the treats down well and evenly across the top.
Spray the bottom of the spatula. To keep the mixture from sticking to the spatula while you press it into the pan, spray the bottom with a little flour-based baking spray. That keeps the gooey mixture in the pan instead of all over your spatula. No baking spray? Rubbing a little butter on the bottom of the spatula works too.
Let them sit. The treats need to rest at room temperature for at least 1 hour before you lift them from the pan and cut them into squares.

Alternative Holiday Version

You can use any of Rice Krispies' holiday-themed cereals in place of the original, such as their 4th of July red, white, and blue cereal. Do not forget the extra mini marshmallows!

The Best Patriotic Rice Krispie Treats recipe | All Images © Luyiz, LLC

Questions People Ask

Can I use salted butter instead of unsalted butter for rice krispie treats?

Yes! Salted butter can take the sweetness down a notch. If you use it, leave out the salt called for in the recipe.

Can I use stale mini marshmallows for my rice krispie treats?

Fresh mini marshmallows are best, since stale ones can make the treats feel tough and hard to chew. Save any stale ones for s’mores or hot cocoa!

Can I use a smaller pan to make thicker rice krispie treats?

Yes! For thicker rice krispie treats, like the ones you sometimes see at certain chain restaurants, use an 8-inch or 9-inch square pan. Press the mixture into it with a spatula.

If you make this Rice Krispie Treats recipe or any other recipe on my website, please give it a star rating and tell me what you thought in the comments below. Thanks for stopping by!