Perfect Rice Krispie Treats Recipe

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Get the mysterious tips and deceives to making the absolute best Rice Krispie Treats formula. From utilizing new margarine and marshmallows to adding vanilla concentrate, this is our number one pastry.

I go through many days attempting to concoct the ideal cake. Or on the other hand the most excellent cupcakes. Or on the other hand to make the fudgiest brownies.

Yet, its a well known fact, Rice Krispie Treats have consistently been the way in to my heart. Realizing how to make rice krispie treats has gotten me far throughout everyday life.

I love fresh treats such a lot of that I’ve made over twelve flavors… .from Fluffernutter Krispie Treats to Cinnamon Roll Krispie Treats.

I’ve even got these lovable TURKEY Krispie Treats for Thanksgiving!

In any case, eventually, it’s the work of art, unique, natively constructed RICE KRISPIE TREAT that attracts me.

The greatest inquiry is the means by which to spell it. A few group say Rice Crispy, Some say Crispy Rice, some say Rice Crispies. In any case, you get the point!



  • 6 Tablespoons salted butter
  • 16 oz bag mini marshmallows, divided
  • 1 teaspoon pure vanilla extract
  • 6 cups rice krispies cereal


  1. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
  3. Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows.
  4. Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
  5. Allow to set, about 1 hour. Cut and enjoy!


  • How many marshmallows do I need? One 16oz bag of marshmallows is about 8-9 cups. You’ll melt all but one cup of the marshmallows in the butter, reserving the last cup for adding with the cereal.
  • Line a 9-inch square baking dish with parchment paper. This way you don’t have to worry about extra butter on your fingertips, or the other extreme of your bars sticking to the pan! Use binder clips to help the parchment paper stay in place.
  • Use fresh marshmallows. Seriously, they make a difference. Don’t grab that bag that’s been in your pantry for months and months thinking it will be okay since you are melting them. It won’t be okay.
  • Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
  • DO NOT (I repeat) DO NOT press these bars into your pan firmly. Using your fingertips, GENTLY press them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
  • The trick to pressing them in your pan without sticking to your hands is to run your fingers in water, shake off the excess, and press. Voila. No sticking!
  • Store in an airtight container for two days. If they last that long, I’d be shocked!
  • Make these gluten free by choosing a crispy rice cereal labeled Gluten Free (and check your marshmallow labels too just in case).
READ MORE  Pumpkin Cake (Almond Flour)

Nutrition Information:

Yield: 9
Serving Size: 1 bar
Amount Per Serving: Calories: 300Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 139mgCarbohydrates: 57gFiber: 0gSugar: 31gProtein: 2g

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