Rice Crispy Treats

The old classic. A customizable party snack. Here’s a recipe to add to your collection to make for your next get together!

Here’s what you’ll need:

• 1 1/2 sticks salted butter
• 18oz rice crispy cereal
• 20oz of mini marshmallows
• 1 teaspoon vanilla extract or vanilla bean paste

Let’s get cooking!

In a large pot, melt butter over medium heat, making sure not to let it burn by stirring frequently.

Once melted, add vanilla and stir. Then, all but two handfuls (roughly 2 cups) of your marshmallows and set the remainder aside for now.

Keep stirring with a wooden or rubber spatula until melted completely.

Once melted smooth, turn off heat and add rice crispy cereal and the remaining marshmallows. Stir until rice crisps are coated completely (extra marshmallows at the end will give you those gooey chunks in between bites).

Once coated, spread into a lightly greased dish or on a pan and shape into an even shape so it’s easier to portion and cut later.

Let cool at room temperature for at least an hour before cutting.

Can be stored for roughly a week at room temperature in an airtight container. I’ve never had them last that long though!

Notes:

• Any cereal works so don’t be afraid to experiment 
• If you do chocolate cereal instead of reserving marshmallows for the end… add chocolate chips to the top
• Someone once told me you can freeze these for a month with parchment paper in between but I’ve never tried it
• If you want to use unsalted butter you can. My family recipe calls for 1/2 tsp but I just always use salted butter

Print Recipe

Rice Crispy Treats

Servings: 18

Author: Justin Holmes

Ingredients

• 1 ½ sticks salted butter
• 18 oz rice crispy cereal
• 20 oz of mini marshmallows
• 1 teaspoon vanilla extract or vanilla bean paste

Instructions

• In a large pot, melt butter over medium heat, making sure not to let it burn by stirring frequently.
• Once melted, add vanilla and stir. Then, all but two handfuls (roughly 2 cups) of your marshmallows and set the remainder aside for now.
• Keep stirring with a wooden or rubber spatula until melted completely.
• Once melted smooth, turn off heat and add rice crispies and the remaining marshmallows. Stir until rice crispy cereal pieces are coated completely (extra marshmallows at the end will give you those gooey chunks in between bites).
• Once coated, spread into a lightly greased dish or on a pan and shape into an even shape so it’s easier to portion and cut later.
• Let cool at room temperature for at least an hour before cutting.
• Can be stored for roughly a week at room temperature in an airtight container. I’ve never had them last that long though!
Any cereal works so don’t be afraid to experiment If you do chocolate cereal instead of reserving marshmallows for the end… add chocolate chips to the top. Someone once told me you can freeze these for a month with parchment paper in between but I’ve never tried it. If you want to use unsalted butter you can. My family recipe calls for ½ tsp but I just always use salted butter

Let me know in the comments how you customized your rice crispy treats!