Rice Krispie Treats

Rice Krispie Treats are soft, chewy, and loaded with pockets of sweet marshmallows. Made with just a few ingredients and ready in no time, this classic dessert will be a hit with everyone!

Course Dessert

Cuisine American

Keyword marshmallows, rice krispie treats

Prep Time 5

Cook Time 10

Cool 45

Total Time 1

Servings squares

Calories 114

Author Gayle

Equipment

Ingredients

6 tablespoons unsalted butter
1 bag (16 ounce) miniature marshmallows divided
2 teaspoons vanilla bean paste or vanilla extract
6 cups Rice Krispies cereal

Instructions

Line a 9x13-inch baking pan or dish with parchment paper. Set aside.
In a large saucepan, melt butter over medium heat. Once completely melted, add all but 1 1/2 cups of mini marshmallows. Turn heat to low and stir frequently to melt marshmallows. Be sure to melt marshmallows over low heat, as this will help them remain soft and gooey once cooled. Melting at too high of heat will result in a firm and drier texture.
Once marshmallows are melted, remove pan from heat and stir in vanilla bean paste/extract, cereal, and remaining marshmallows. Stir until the everything is combined and the marshmallows are just beginning to melt. You don't want to overstir, as then you won't have those pockets of marshmallows.
Transfer mixture to prepared pan and very lightly press down with a spatula or wet hands. Do not press firmly, as that will result in packed, hard and dry rice krispie treats. I just gently press ever so lightly, as we're looking for that chewy, soft texture.
Let treats cool to room temperature for about 45-60 minutes, and then cut into squares.

Notes

Store cut treats in an airtight container at room temperature for up to four days. Line the bottom of container and layers with parchment paper so that treats to not stick together and retain shape when removed.
See my tips and tricks for making these rice krispie treats above recipe box.

Nutrition