These are not your average Rice Krispie Treats! Made with extra butter, two full bags of marshmallows, and a splash of vanilla, these gooey, chewy bars are the ultimate no-bake dessert. One bite and you’ll never go back to the recipe on the box.
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I’ve made approximately one million batches of Rice Krispie Treats over the years (hello, four kids!), and this is the version I keep coming back to.
I know what you’re thinking—“Kelly, do we really need another Rice Krispie Treats recipe?”
Yes. Yes, you do.
We’re not browning butter or toasting cereal or adding anything complicated. Just a few little tweaks—extra butter, extra marshmallows, a splash of vanilla—that take these from basic to best ever.
If you like your treats gooey, buttery and chewy (and I know you do!), this recipe is for you.
What Makes These The BEST Rice Krispie Treats?
- More butter = more moisture and more buttery flavor. The recipe on the box calls for just 6 tablespoons, but I use 10 tablespoons of butter. The extra fat keeps the marshmallows from drying out and gives the treats that rich, chewy texture you’re really after.
- Two full bags of mini marshmallows = extra-gooey goodness. I melt most and stir in the rest at the end for those dreamy pockets of marshmallow.
- A splash of vanilla extract (or paste!) and a pinch of salt take the flavor from basic to bakery-worthy.
- Butter: To make classic Rice Krispie Treats even better, we’re upping the butter. Unsalted butter gives you more control over flavor.
- Marshmallows: When it comes to making homemade Rice Krispie treats, I am all about the mini marshmallows because they melt more quickly and evenly than large ones. You’ll need about 11 cups (two 10-ounce bags) for extra-gooey, marshmallow-packed bars. If all you have are large marshmallows, just chop them up before melting, or better yet, save those for peanut butter cup s’mores dip.
- Vanilla extract: Once you make Rice Krispie bars with vanilla, you’ll never go back. It gives these classic treats a subtle bakery-style upgrade. Vanilla bean paste works, too; it adds even more flavor and those pretty little flecks. Got homemade vanilla extract? Even better. Use what you love!
- Kosher salt: Just a pinch adds depth of flavor and keeps things from tasting one-note sweet. If you’re using salted butter, you can skip it.
- Rice Krispies Cereal: Classic Rice Krispies are my go-to, but any puffed rice cereal will work.
See the recipe card for full information on ingredients and quantities.
How to Make the Best Rice Krispie Treats
- Grease your pan. Use butter (not cooking spray) to grease a 9×13-inch baking pan. This adds flavor and helps the treats release cleanly.
- Melt the butter and marshmallows. High heat = tough treats. Keep the heat low and slow when melting the butter and marshmallows. Once melted, stir in all but ½ cup of the mini marshmallows. Stir until smooth and melted.
- Add the vanilla and salt. remove from heat and stir in vanilla and a pinch of kosher salt. Off the heat, stir in the vanilla extract (or paste) and a pinch of salt.
- Stir in the cereal and reserved marshmallows. Working quickly, fold in the cereal, followed by the remaining mini marshmallows, until evenly coated.
- Transfer and gently press. Scoop the mixture into your prepared pan and use a buttered spatula to gently press it into an even layer (see below for my #1 trick for the best Rice Krispie bars!). This is a great step to let kids help.
- Allow to cool at room temperature for at least 1 hour, then slice into squares, rectangles or whatever shape makes you happy.
Once the treats have set and are sliced, you can dip them in chocolate or drizzle some on top. Toss on some sprinkles, crushed candy or a pinch of flaky sea salt. Feeling festive? Try turning them into Reindeer Rice Krispie Treats, Frankenstein Rice Krispie Treats or even Pumpkin Rice Krispie Treats.
#1 Tip for Soft, Chewy Treats
Barely pressing the treats into the pan is the key to that soft, chewy texture. If you push too hard and compact the mixture, you’ll end up with dense, dry bars that lose that signature chew. Use a buttered spatula—or your hands lightly greased with butter or nonstick spray—and gently press to get the marshmallow treats into an even layer. That’s it!
This is the same trick I recommend when making any variety of marshmallow treats, including Cinnamon Toast Crunch Marshmallow Treats, Cheerios Marshmallow Treats, and even Marshmallow Popcorn Treats.
Storage Tips
Once the treats are cool and sliced, store them in an airtight container at room temperature for up to 3 days. They’re best on day one (when they’re extra soft and gooey), but still totally delicious after that. If you need to stack them, place a piece of wax paper or parchment between the layers to keep them from sticking together.
Can you freeze Rice Krispie Treats? Technically yes, but I don’t usually recommend it—the texture can get a little weird once they thaw. If you do freeze them, wrap each square tightly in plastic wrap and store in a freezer-safe bag for up to 1 month. Let them come to room temp before serving.
These make great party favors or lunchbox treats! Just wrap each square in wax paper or pop them into small cellophane bags and tie with ribbon for a cute (and tasty) edible gift.
- No-Bake Cheesecake Cookie Pops
- No-Bake Peanut Butter Bars
- White Chocolate-Covered Strawberries
- Chocolate Chip Cookie Dough Dip
Ingredients
- 10 Tablespoons unsalted butter, plus more for greasing pan
- 2 (10-oz.) bags mini marshmallows, divided
- 1 1/2 teaspoons vanilla extract
- 10 cups crispy rice cereal
Instructions
- Grease a 9×13-inch pan with butter. Set it aside.
- Add the butter to a large stockpot set over medium-low heat. Reserve ½ cup of the marshmallows then stir in the remaining marshmallows and cook, stirring. Once the butter has melted, stir in the marshmallows and continue cooking, stirring occasionally, until they are melted.
- Remove the pot from the heat then carefully stir in the vanilla extract and a pinch of kosher salt. Immediately stir in the cereal and reserved marshmallows until well-combined.
- Transfer the cereal mixture into the prepared pan. Using a lightly greased spatula (or your hands), carefully spread the mixture into an even layer, compacting it very lightly. Set the treats aside to cool for at least 1 hour before using a sharp knife to cut them into pieces and serve.
Kelly’s Notes
- My #1 Tip for Soft, Chewy Bars: Don’t press too hard! Use a buttered spatula or greased hands to gently spread the mixture into the pan. Pressing too firmly leads to dense, dry treats—light pressure is all you need!
- Storage: Once the treats are cool and sliced, store them in an airtight container at room temperature for up to 3 days. They’re best on day one (when they’re extra soft and gooey), but still totally delicious after that. If you need to stack them, place a piece of wax paper or parchment between the layers to keep them from sticking together.
- Once the treats have set and are sliced, you can dip them in chocolate or drizzle some on top. Toss on some sprinkles, crushed candy or a pinch of flaky sea salt. Feeling festive? Try turning them into Reindeer Rice Krispie Treats, Frankenstein Rice Krispie Treats or even Pumpkin Rice Krispie Treats.
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