Home > Recipes > Desserts > Bar Desserts > Rice Krispie Treats Recipe (The Most EPIC!)
by Michelle
February 24, 2021
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4.53 (193 ratings)This is the rice krispie treat recipe to end all rice krispie treat recipes! LOADED with gooey marshmallow, crunchy rice krispie cereal, and extra pockets of marshmallows these treats have it all. Whether you are making them for a holiday, birthday, or just because they are beyond perfect every time.
I have loved rice krispie treats my entire life. We didn’t have them all the time, but I LOVED when my mom would make them or I’d go to a birthday party where they were served. Then, the individual packaged treats came out and THOSE were a wonderful splurge when I could snag one.
THEN they made rice krispie treats CEREAL. Do you remember this?? My little mind was blown. We weren’t allowed to have sugary cereal at home, but I distinctly remember going to the beach with my family the summer after 7th grade and when we went to the grocery store to stock the efficiency we were staying in, my mom let us pick a “fun” cereal. You better believe I ate rice krispie treats cereal every single morning of that vacation.
I’ve made countless rice krispie treat recipes over the years, but still hadn’t found THE ONE when it came to plain and simple Rice Krispies treats. I yearned for those huge, pillowy soft and gooey treats you find at bakeries. Well, this is absolutely it. Hands down, 100%, best ever.
What Makes a Good Rice Krispie Treat?
I think we can all agree there are a few distinct features of avery good rice krispie treat. They need:
- Gooey pulls of marshmallows holding the cereal together.
- The perfect balance of butter to marshmallow to cereal.
- Crisp, fresh Rice Krispie Cereal.
How To Make the Best Homemade Rice Krispie Treats
There isn’t a huge secret ingredient or earth-shattering method to making these the most amazing rice krispie treats you’ll ever have; it’s all in the butter/marshmallow/cereal ratio!
The original recipe for rice krispie treats calls for:
- 3 tablespoons butter :: 4 cups mini marshmallows :: 6 cups cereal
THIS recipe, meanwhile, uses the following:
- 10 tablespoons butter :: 16 cups miniature marshmallows :: 12 cups cereal
So while we double the amount of cereal (because we want to make huge, bakery-style treats), we QUADRUPLE the amount of marshmallows (and throw in ANOTHER 4 cups of non-melted marshmallows for extra pillowy gooeyness) and increase the butter by 3.33. The secret is all in that gooey butter and marshmallow sauce!
Ingredients
- Butter – Use unsalted butter to keep the treats from getting overly salty.
- Marshmallows – Fresh miniature marshmallows for making the goo and adding in at the end for an extra marshmallowy treat!
- Salt + Vanilla – To amp up and balance out all of the flavors.
- Rice Krispie cereal – The fresher the cereal the crisper the treats!
Marshmallow Goo
- Prepare a baking dish: Line a 9×13-inch baking dish with foil, then coat with non-stick spray; set aside.
- Melt butter + marshmallows: In a large saucepan or stockpot, melt the butter and 16 cups (689 grams) of miniature marshmallow over low heat until marshmallows are just melted.
- Salt + Vanilla: Stir in salt and vanilla to combine.
Fold in the Cereal
- Add Rice Krispies: Remove the pan from heat, add the Rice Krispies and mix until it is completely and evenly coated with the marshmallow mixture.
- More marshmallows: Stir in the additional 4 cups of mini marshmallows.
- Transfer to the prepared dish: Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture firmly into a packed, even layer.
- Set the Rice Krispies: Allow to set at room temperature for at least 30 minutes.
- Remove from pan: Using the foil, remove the treats from the pan and slice into squares.
Other Ways to Cut
One of the best things about these treats is their ability to take just about any shape! Here are a few other ways you can slice and serve your treats:
- Triangles: Cut the treats into squares and then slice diagonally through the center to make triangles.
- Circles: Using a biscuit cutter, press and cut the rice krispies into circles. Press the scraps back into a prepared baking dish and cut remaining circles.
- Spheres: Instead of pressing your treats into a prepared baking pan, allow the mixture to cool. Scoop and roll into spheres and allow to set on parchment paper for 30 minutes.
- Cookie Cutters: If you want to press other shapes with cookie cutters using this recipe, I would recommend dividing the recipe into two 9×13-inch pans. This will result in thinner rice krispies that can then be easily cut with cookie cutters into every shape under the sun.
Recipe Tips and Notes
- To help with your grocery list, you will use three (10-ounce) bags of miniature marshmallows for this recipe.
- You can omit the extra marshmallows that get stirred in at the end if you wish without making any adjustments to the recipe.
- You can make rice krispie treats with marshmallow fluff if you’d like. Substitute four (7.5-ounce) jars of marshmallow fluff for the 16 cups of miniature marshmallows that are called for in the recipe. Heat the marshmallow fluff with the melted butter over low heat and proceed with the recipe as directed.
Storing, Freezing, and Making Ahead
- Storing + Shelf Life-They are best stored at room temperature in an airtight container for up to 3 days.
- Ultra-fresh: You can go one step further and wrap them individually in plastic wrap to keep them REALLY fresh.
- Freezing- If you want to freeze them, wrap them individually in plastic wrap and place in a freezer ziploc bag and freeze for up to 2 months. Allow to thaw at room temperature before serving.
- Make-ahead- I truly believe the best rice krispies are the ones fresh from the pan but if you want to make them in advance remember to make them no more than 3 days before you plan to serve them or freeze them right away.
Mix-ins and Flavors
It really doesn’t get more fun than rice krispie treats but here are a few ways to mix them up or flavor them:
- Sprinkles! -Stir in multi-color sprinkles for a funfetti look to your treats.
- Mini Chocolate Chips- For the chocoholics in your life add in mini chocolate chips.
- Butterscotch Chips – Give your rice krispies a scotcheroo-likeflavor by adding in butterscotch chips.
- Almond Extract – In place of vanilla try using almond extract for a wedding cake like flavor!
Rice Krispie Treats FAQs
How do you keep Rice Krispie Treats from sticking to your hands?
When you press the rice krispies into the prepared baking pan there are a few tricks you can use to keep your hands free of the sticky goodness:
- Spray a wooden spoon or rubber spatula with non-stick spray before pressing into the pan.
- Use the butter wrapper to press the treats into the pan.
- Spray your hand with non-stick spray and press the treats into the pan.
Stale Marshmallows
Can you use stale marshmallows to make rice krispie treats? Youcan but I would not recommend it. The marshmallows will clump instead of melting into a nice even goo. Stick to fresh marshmallows for your treats and save the stale ones for a cup of hot chocolate later.
Rice Krispie Treats Variations
- Peanut Butter Rice Krispie Treats with White Chocolate
- Snickers Rice Krispie Treats
- Rocky Road Rice Krispie Treats
- Oreo Rice Krispie Treats
Watch the Recipe Video:
Ultra-gooey Rice Krispie Treats packed with pockets of marshmallows and crunchy rice krispie cereal makes this the ultimate rice kripsie treat recipe. From parties to holidays these delicious treats will be the first dessert finished and the most requested dish for years to come!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️
Best-Ever Rice Krispie Treats
Yield: 12
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
resting time: 30 minutes mins
Total Time: 15 minutes mins
Make these gooey Rice Krispie Treats with pockets of marshmallow tucked in for the ultimate holiday, birthday, and generally everyday treat!
4.53 (193 ratings)
Ingredients
- 10 tablespoons unsalted butter
- 20 cups (1134 g) miniature marshmallows, divided
- 1 teaspoon kosher salt
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 12 cups (336 g) Rice Krispies cereal
Instructions
Line a 9×13-inch baking dish with foil, then coat with non-stick cooking spray; set aside.
In a large saucepan or stockpot, melt the butter and 16 cups (680 grams) of the miniature marshmallows over low heat until the marshmallows are just melted. Stir in the salt and vanilla to combine. Remove the pan from the heat, add the Rice Krispies and mix until it is completely and evenly coated with the marshmallow mixture. Stir in the additional 4 cups of miniature marshmallows.
Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture firmly into a packed, even layer. Allow to set at room temperature for at least 30 minutes. Using the foil, remove the treats from the pan and slice into squares. Leftover rice krispie treats should be stored in an airtight container at room temperature for up to 3 days.
Notes
- Marshmallows: You will use three (10-ounce) bags of miniature marshmallows for this recipe.
- Omitting Extra Marshmallows: You can omit the extra marshmallows that get stirred in at the end if you wish. You do not need to make any adjustments to the recipe.
- Using Marshmallow Fluff: You can substitute four (7.5-ounce) jars of marshmallow fluff for the 16 cups of miniature marshmallows that are called for in the recipe. Heat the marshmallow fluff with the melted butter over low heat and proceed with the recipe as directed.
- Mix-Ins & Flavors: See the post above for suggestions on mix-ins and additional flavors.
- Storing + Shelf Life: These are best within 1 day of making them, but you can store them in an airtight container at room temperature for up to 3 days. To keep them ultra-fresh, wrap them individually in plastic wrap and place in an airtight container.
- Freezing: If you want to freeze them, wrap them individually in plastic wrap and place in a freezer ziploc bag, and freeze for up to 2 months. Allow to thaw at room temperature.
Calories: 382kcal, Carbohydrates: 91g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 25mg, Sodium: 409mg, Potassium: 39mg, Sugar: 50g, Vitamin A: 2155IU, Vitamin C: 17.7mg, Calcium: 7mg, Iron: 8.7mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert, Snack
Cuisine: American
Photography byLauren Grant.
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Gina — Reply
Too many marshmallows made it not crispy.
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Jo — Reply
These BEB Rice Krispie Treats are SO GOOD! I appreciate that you mentioned ‘three 10 oz bags of mini marshmallows.’
I did add the extras at the end for extra fluff and flavor.
Thank you for another exceptional recipe! I may dip in melted chocolate the next time! :)-
Jo — Reply
I forgot to rate this recipe.
Five stars for sure!
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Jess — Reply
These were phenomenal!!! I got so many compliments on them and I’m absolutely addicted. I put them in silicone baking molds to shape them into hearts and they looked so cute!
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Michele L — Reply
This is by far my fav recipe for marshmallow treats 🥰I sometimes turn a half pan into scotcharoos to get a chocolate fix 🥰
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Jennie — Reply
I am asked by friends and family to bring these treats to dinners. Although the children love them, it is the adults that rave over them. Thank you for another great recipe. This one is by far the best.
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CKL Funchez — Reply
This recipe was spot on.I would say allow more than 30 minutes for the treat to cool and fully set. If you’re looking for a serious marshmallow pull, this is it right here! Enjoy and cut responsibly.
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Daphne — Reply
Can I use the large marshmallows in this? Walmart subbed my minis and didn’t tell me 😬
Need to know today if someone can answer!-
Michelle — Reply
Yes you can!
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Sabrina — Reply
Target did this to me (I hate when they do that)! I made them today with the regular marshmallows and it took a bit longer to melt than the minis, but it still works! This recipe is always a delicious hit!
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Kim — Reply
The best!!
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Scott Ashton — Reply
Here is fun twist, especially around Easter. Get the craziest flavors of Peeps you can find and make a batch of rice crispy treats with Peeps instead of marshmallows. Mind blown! 😉
-Scott
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Sharon Plaski — Reply
Amazing!!! I have made this recipe at LEAST 20 times and never disappointed. These are the ONLY rice krispie treats I make.
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Genevieve — Reply
Moist, gooey, great balance to the flavor. Huge improvement over the box recipe! Have made this many times for different crowds, they are always impressed.
I do leave out the extra marshmallows though. -
Sharon — Reply
I have been using this recipe for over 3 yrs now and absolutely love it! The best rice krispies recipe, hands down. Great job Michelle!
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LYNN — Reply
I have a question, my recipe that I printed years ago says that we need 20 cups of mini marshmallows or 850g. The recipe now says 20 cups or (1134g) Just wanted to make sure that I have the correct number. Thank you
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Lynn — Reply
Thank you so much for sharing this with us. Every time I make these, everybody loves them. I love that they are soft and don’t hurt the roof of my mouth when I bite down on them, but they are addicting. I use a sheet of parchment paper and my hands to push down the treats.
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Darla — Reply
Bar none, the best Rice Krispie squares recipe I’ve ever tried! I could barely wait the 30 minutes for it to set-just delicious! Thank you
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Stephanie — Reply
I cannot believe I could not get the marshmallows to melt with the butter. Low heat, but nothing. I could be ‘still stirring’, but I mixed & probable crushed the cereal, but they would not make a syrup. WHY??? I am not sure I will do this again. HELP. They were fresh mini mallows, fresh butter, but disaster. It’s been too many years since I made them. WHATS UP???
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Monika — Reply
I think it may be due to marshmallows being too old. I’ve had the exact same thing happen to me and, I know that mine had been in the pantry for a while. I’ve made a lot of rice krispie treats in my day so, to have a fail is just mind boggling since they aren’t exactly difficult. So again, old marshmallows is my only thought. The recipe even states to make sure you use fresh, although it doesn’t specifically state why.
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Mandy — Reply
You say they were fresh marshmallows, but are you positive? What you described is exactly what happens when old marshmallows or too many marshmallows in the pot.
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mindy — Reply
i’ve made this several times and never disappoints! everyone loves them!
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Les — Reply
For chocolate lovers, what is the amount of chocolate chips you should add?
Thanks! -
Katelin — Reply
Holy cow are these good! This is the new go to recipe at our house. They are so soft and not too sweet. The extra marshmallows that get added at the end make them look like they really did come from the bakery.
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Sarah Lopez — Reply
Can I substitute butter for margarine or no.
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Annabelle — Reply
Years ago you suggested to a writer that you cold put them in a cupcake pan for convenience in having a individual serving. What would happen if you added a paper liner? Would the rice-krispies stick terribly to it? Would it be better to grease the cupcake pan or would that make the treats too greasy?
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Mandy — Reply
Don’t use paper liners. I used parchment or wax paper once and it was an epic failure. The paper stuck and I couldn’t salvage.
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Traci — Reply
Absolutely delicious! The salt is a game changer!
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Joan Carson — Reply
I made your Rice Krispy Treats and shared them with six of my neighbors and their kids. They LOVED them!
I have been sharing my cooking with a few neighbors for years but have added children in the mix for this treat. Thank you. -
CASS — Reply
I’ve been using your recipe since I found it a few years back, I absolutely LOVE this recipe and so does anyone I’ve ever made them for. I have also made them using Cocoa Pebbles cereal and they are amazing! The extra half-way melted marshmallows make them ultra gooey and delicious. Thank you for sharing this and so many of your other delicious recipes that I’ve saved and use over and over.
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Shannon — Reply
Would it be possible to put how many ounces of marshmallows and cereal you use in this recipe? That would be so helpful! Thank you!!
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Cass — Reply
I use 40 oz of marshmallows, melt half with the butter and add the other half after removing from heat.
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Michelle — Reply
Shannon, In the recipe notes, it states that you need 3 (10-ounce) bags of marshmallows, so 30 ounces. I just googled the weight of Rice Krispies and 12 cups would be about 11.5 ounces.
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Rita — Reply
These have been pinned to my “Recipes We Love!” board for years! Always a big hit!
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Melissa G — Reply
These are fabulous – if you want to step it up a notch, brown the butter, then add marshmallows and proceed from there – it adds a little extra boost!! YUMMY!!
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Macy — Reply
Oh great idea! I was just going to post I’m kind of a “purist” with many classic recipes, and Michelle’s recipe is perfect–but your little subtle twist sounds kinda spectacular😊
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Debbie — Reply
Love this recipe I’ve now made it 4 times . I don’t think I’ll make the original ever again.
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Zulaikha — Reply
Please suggest me :—instead of marshmallow what should I use
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ShaNae — Reply
I can attest that these are the best Rice Krispy Treats. My son LOVES Rice Krispy treats and I used to make the one on the back of the box for awhile, then I tried this recipe. There has been no going back. I normally have large marshmallows on hand, so 2 bags of those works perfectly in this recipe if you don’t have the mini’s. I used Pam on my hands once and he refused to eat them, he said they tasted funny. Now, I wet my hands with warm water and the treats don’t stick to my hands and leaves zero taste. I even really like them and I have never been a fan of Rice Krispy treats.
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Lou Ann — Reply
These are the Best Ever Rice Krispie Treats! I have even made them in fun silicone holiday molds and they turn out so cute! They freeze great! So many compliments for this recipe, we love them and I have made them so many times!
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Michelle — Reply
Thank you, Lou Ann! Using silicone molds is a fantastic idea!
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Wendy — Reply
These are my family’s absolute favorite Rice Krispie treats! I would absolutely put these up against any “bakery” Rice Krispie treats! Delicious!!
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Michelle — Reply
Hi Wendy, I am so thrilled to hear this!!
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Judith Hurt Moore — Reply
I made these for my six-year-old granddaughter’s birthday but I use Fruity Pebbles instead of Rice Krispies. They were awesome
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Jude — Reply
last year before Christmas I made these and froze them, to say they were less than wonderful would be an understatement. However they were the most delicious things I ever had, before I put them in the freezer.
You really can’t stop eating them, I ate them until I was truly sick but it was worth it😹 -
Nina — Reply
These really are amazing. The next day taste even better!
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Fabiola — Reply
Hi! We love plain RKT, yum 😋
This recipe is simple the BEST!
It’s my go to and it’s always a hit!!
Thank you for sharing it with us! -
Karen — Reply
I love plain and simple Rice Krispy treats! My daughter and I made a batch two weeks ago! We like them soft and gooey but not refrigerated!
After looking at your recipe we definitely will be trying it with more mini marshmallows!! -
Desiree Rush — Reply
Thanks. I usually get rave reviews on my recipe but I can see how this recipe would be fantastic
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RunnerHK — Reply
These are, no lie, the best homemade rice krispie trieats ever! We’ve made them several times, using this recipe.
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Liz Rehrauer — Reply
No doubt about it; these are the best. My gluten free daughter requests these for our family vacation every year since I found this recipe. She has one every morning for breakfast, of course. Then we all have them for snacks the rest of the day. Because I ran out of other cereal one morning I ate the left over organic rice cereal. It was horrible and I told my daughter so. She promptly replied, “ I would never eat those without butter and marshmallows!” The treats are best with no added ingredients. Simple is best.
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JoAnn Shive — Reply
This is the only recipe I ever use! I printed it off a few years ago, and it is always a huge hit. Thank you for sharing it.
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Valerie Trea Copeland — Reply
Have you tried browning the butter to make your Rice Krispy treats? Yummy!
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ShaNae — Reply
My son LOVES these! I used to make the original recipe and they were ok, but then, these came into our lives and we have never looked back! I do use 2 bags of regular sized marshmallows if that’s all I have on hand and they come out perfectly gooey and delicious. My son also likes the thickness of them and when I make a pan, they don’t last long. Try this recipe, don’t skip the vanilla, and you will love it.
I have found that when I sprayed my hands with non stick cooking spray to press them into the pan,, my son wouldn’t eat them. Now, as I press them into the pan, I wet my hands down a little bit, 2-3 times, and the treats don’t stick to them.
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Lianne Beck — Reply
Would this same recipe work with Cocoa Krispies? I just tried a bite and it was amazing and then my husband said next time we make these we should try Cocoa ones. Wasn’t sure if there was a separate recipe for those or not. Thank you for the amazing recipe this will be my go to from on.
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Lana — Reply
Best ever! My go to recipe. Everyone loves them!
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GypsyGuru — Reply
I’m confused by this recipe. The description states that you quadruple the amount of marshmallows that are normally in the basic Rice Krispy Treats recipe on the box, but the normal recipe calls for a 10 oz. bag of mini marshmallows (ie 4 cups). That means this recipe should take 5 bags. 4 bags for the 16 cups of marshmallows and 1 extra bag for the non melted ones. Yet in the instructions and comments it calls for 3 bags. That’s not quadruple, it’s just double, same as the Rice Krispies, plus a bag for non melted.
Which is it? And why has no one else asked this in all these years? I read all the comments thinking I must be missing something, but I just don’t get it!
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Michelle — Reply
I can’t speak to what’s listed as the cup measurements and bags required on the cereal box, but in my recipe development, I found that each 10-ounce bag yielded about 6 ⅔ cups of marshmallows, therefore for the 20 cups called for in this recipe, three bags are required.
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Sharon — Reply
I have made this recipe and it is my absolute favorite. I’m obsessed with McAlister’s Marshmallow Bars and this recipe (to me) tastes even better! Since discovering this recipe, I have tried it with Fruity Pebbles and Coco Rice Krispy’s. Each one has turned out fantastic!
Pro Tip: Never use butter that is made with any type of oil, only use unsalted butter, the sticks are best. If you use butter made with oil the marshmallow treats come out tasting stale and soggy.
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Zee — Reply
You know, if you dig REAL hard, into the very old and dusty stashes of recipes from decades ago, you’ll find that the currently-printed recipe for rice crispy treats wasn’t 3 TBSP of butter. It was an entire stick. It was conceptually meant to be a very simple thing: A stick of butter, a bag of mini marshmallows, and a box of crisp rice (10 oz, I think, but maybe 12), and maybe some salt/ vanilla. The modern recipe started printing 3TBSP of butter in the heydey of the low fat craze, and the jerks have never changed it back. I grew up in the 80’s and remember my aunt making these divine rice crispy treats. For years I tried, but they never came out the same when I tried to make them.
But one day, while reading about them, I spied something on Kellogg’s webpage. There was this hazy, tiny-resolution recipe on a box. This was clearly not something they meant to “print”, but a detail I picked up in a photo. In fact, it was hard to make out the individual letters and numbers, but I could make out the key words: Bag, box, and most importantly, STICK. Not TBSP, but STICK. I made the recipe with a stick of butter and haven’t looked back. You want tender, chewy, delicious rice crispy treats, you definitely have to add the butter of yesteryear back in. Yours does that! I’m sure these are a five star treat.
The messed up thing is that if you break down the nutrition on the pre-packaged, foil wrapped treats? They have a lot more fat than rice crisp treats do if you make them by the box-printed recipe. It’s almost like they don’t want you to be able to be able to make them well, so you’re encouraged to buy their overpriced, pre-packaged ones. Grr.
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Wanda in NC — Reply
I used to make these when I was still a child. When I was reading this recipe today I thought that 3 tbsp of butter was very little, and it’s true that the old amount was a whole stick. Very yummy, and although I’ve never had a sweet tooth, these were my favorites way back then.
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Nisreen — Reply
How many days in advance can these be made for a party?
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Michelle — Reply
I would do the day before so they’re fresh. Enjoy!
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Heidi Anderson — Reply
Turned out perfect! You need a pretty big cooking pot, mine was full, but it worked out 🙂 Great recipe!
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Rebecca — Reply
Would this recipe work if I substitute the butter for vegan marg and use vegan freedom mallows instead of normal marshmallows?
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Michelle — Reply
Hi Rebecca, I’ve never used either, but I think they should work!
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Ruth Fisher — Reply
A great sub for butter is coconut oil
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Karen — Reply
I Have Made This Recipe Many Times. My Family and Friends Love These Rice Krispie Treats. Thank You So Much For The Recipe.
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Erin — Reply
These are truly and honestly the best rice krispie my family have ever had. Thank you so much!
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Tess — Reply
These rice krispie treats are AMAZING!! I have made them for special meals at school and people were asking, “Who made those?” requesting the recipe. I have made them for my kids when they have friends over and some of the kids ate three. I have made them for our family and our kids take them to share at school and one child cried when he ate his. It makes so much that if I make a tray to take to an event, I use a 9×13 disposable tray for the event and an 8×8 tray to keep at home so the family can eat them. And, whatever doesn’t get scraped out of the prep bowl, I eat. I have no idea how somebody could rate them less than 5 stars. They are SO good.
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Gail Hoganson — Reply
I made these rice krispie treats for my son and daughter in law’s baby shower. The theme was Mickey Mouse so I used a Mickey cookie cutter. I wrapped up the scraps for us to eat later. Well everyone was SO in LOVE with them that we ran out. I made 48! When they saw my stash of scraps they didn’t care that they were just leftovers of cut outs. These are by far the absolute best rice krispie treats ever and I have been making them wrong for many years I guess! Followed the recipes exactly and wouldn’t change a thing. Cannot wait to try your other recipes!!
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Meg — Reply
Okay so these are the absolute best EVER rice krispy treats!! Love love love them so much. I just went and bought fruity pebbles and will be making some more treats with them here shortly, I can’t wait to see how they turn out!
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Elaine — Reply
Hi Michelle,
I absolutely LOVE these rice krispies and have made them several times, but always have the same problem: they are sooooo gooey, I can’t get them out of the pan or off the foil in a neat way! They come out as globs or have to be eaten with a spoon (not a problem here :)). Any suggestions? Thank you!
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Jen Keep — Reply
Get it all into the foil lined pan, then spray another flat wooden spoon with cooking spray and flatten it down with that one. It works great!
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MiPat — Reply
I’ve been making these for the past 3 years with my own twist. Not sure if I’m messing up but I always have to put in more Rice Krispies to avoid it becoming too chewy.
I put a dash of extra fine sea salt, and top it with peppermint-white chocolate ganache and sprinkles. So many compliments! Thanks for the recipe
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Payton — Reply
INCREDIBLE. FIRST TIME MAKING RICE CRISPIES EVER AND THEY ARE AMAZING. THIS WILL BE MY FOREVER RECIPE. DEFINITELY WORTH IT.
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Jeanette — Reply
Thank you for including the vanilla and salt. It very rare that I make these, but the first batch I made from the back of a bag of marshmallows was missing the vanilla and salt. Definitely gives it more flavor like when I was a kid.
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ShaNae — Reply
I made these today with my Rice Krispie treat loving son. He made them in his Facs class and wanted to make them at home. They’re delicious!
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Lindsay Howerton-Hastings — Reply
I have been hunting for a recipe like this for AGES, and this one is perfect! So chewy and pillowy from the extra marshmallows. We made these the first week we brought our new baby home for a fun sugar rush, and they hit the spot for exhausted parents and visitors so perfectly. Thank you for a great recipe!
Lindsay @ funnyloveblog.com
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Lisa — Reply
I can’t remember when younfirst posted these, but they have been my go-to recipe for rice krispy treats ever since!!!! I loooove them and so does everyone else whenever I bring them somewhere! No more cutting up the roof of tour mouth on dry rice krispy treats!!!! These things are AMAZING!!!! Also, could you tell memwhat brand/size that pan is where you show the rice krispy mix packed into the foil-lined pan? Thanks!!!!
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Michelle — Reply
Hi Lisa, This is the pan: https://www.williams-sonoma.com/products/usa-pan-traditional-finish-9-inch-by-13-inch-cake-pan/
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Christina — Reply
Leave it to BEB to always have a recipe that I am looking for. My friend chose Rice Krispies for her baby sprinkle and I couldn’t bring just regular Rice Krispies. So glad I came across your recipe, because I will never have an non BEB Rice Krispie ever again. The salt and vanilla really do level out the sweetness of the marshmallow. We did 2 batches… one with Oreos and the other with sprinkles. Yum!!
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Jeanette — Reply
Girl, you saved me. I love it when great cooks like you post recipes in grams. I had 180 grams of Rice Krispies to get rid of and your recipe did it for me as I was able to convert the other ingredients by %. I also had the amount of marshmallows needed to meet your ratio. I used salted butter and lined my pan with non-stick foil. Thank you for your recipe. BTW, I was able to taste them while cleaning up my mess and they are DIVINE !!
Take care and keep on enjoying baking.
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Brenda — Reply
Michelle,
Have you ever used Cocoa Puffs for this recipe?? I love this recipe you just shared but curious how Cocoa Puffs would do.
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Michelle — Reply
Hi Brenda, I never have, I need to!
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Naseem — Reply
We made these last night for a Halloween party (used red food coloring) and OH MY GOD. These are easily the BEST Rice Krispie treats I’ve ever had. I could not stop eating them. I’m not usually a huge fan of non-melted marshmallows, but they are so delicious in these. The treats are buttery and sweet and perfect, and I’m eating one right now!
Our ratios were probably a little off, since we got a regular box of cereal (which was 340 g) and two big bags of mini marshmallows (each were like 460g or so) and used all of those, but I don’t think it was a big enough difference to alter the ratios by much. Soooo easy and delicious!
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Dana — Reply
YOUR Cinnamon Toast Crunch bars have become a family favorite! Love to watch people’s faces when they try them for the first time. Would love to know how this technique would transfer to the CTC treats.
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Valerie — Reply
These Rice Krispie treats are to die for! They are my ABSOLUTE go-to recipe! While Michelle says you can omit the extra marshmallows that you mix in at the end, I think they are exactly what makes them unique and more like appealing!
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Ralph — Reply
I have found the most critical thing to be controlling the temperature of the butter and marshmellow mix. I also think it works better if you add the mix to 2/3 of the rice krispies then 1/3 of rice krispies after adding mix. Add before stirring at all. I also think they taste fine, if different, when refrigerated. Instead of ooey-gooey, I get crunchy crispness.
And to me, they taste better w/o extras, but I’ve gotten a lot of requests for my M&Ms or chocolate chip mixes.
I’m looking forward to trying your mix to see if it’s better! -
showbox apk — Reply
Perfectly soft and gooey rice krispie treats!
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Laura Dembowski — Reply
These look like heaven, Michelle! And I totally remember rice krispies treats cereal … I think they still make it actually.
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Caroline — Reply
Wow, what poor timing. I just made rice krispy treats x 2 for birthday presents because they ship so well. I used a similar recipe but not quite the same. As you said, its all in the ratio. I am so very sad I didn’t get to use this recipe, but alas… I will just have to make more for me!
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Catherine — Reply
That’s very similar to how I make mine with one exception … I brown the butter first. It gives it a slightly nutty and rich flavor that makes them so comforting.
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Martha in KS — Reply
Rice Krispie Treats are the only sweet that my niece’s hubs will eat, so I made this recipe for his birthday. He LOVED them & wasn’t too disappointed when his 18 mo didn’t want to share them. Thanks for a great recipe.
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GreenDoor — Reply
This recipe sounds just like how I prefer them – can’t wait to try it.
When I was a kid, my folks were pretty broke and we couldn’t afford brand name Rice Krispies so my mom made them with generic “puffed rice” cereal. It had a thicker, texture, more puffy and less crackly than brand name Rice Krispies. I loved it and I miss it. It’s actually hard to find that generic puffed rice now!
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Joni — Reply
I love this recipe, it’s the only one I use these days.
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Marisa — Reply
These are my family’s absolute favorite rice krispie recipe! Hands down, the BEST! They don’t last long in our house. :-)
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SallyK — Reply
I will be 70 on my next birthday and I’ve loved Rice Krispies Treats since I was a little girl. I’ve been known to stop at Noodles & Co just for the Rice Krispies Treats — which aren’t as good as homemade, but are 100 times better than the pre-made, pre-packaged version at the grocery.
Martha Stewart has a recipe for Confetti Squares that uses Rice Krispies, Lucky Charms and Froot Loops. I’ve never made that recipe, but I have used part Rice Krispies and part Froot Loops and those are good.
I recently found a recipe for Chocolate Rice Krispies Treats and I think you’ll like them. https://www.dessertfortwo.com/chocolate-rice-krispy-treats/ I melted the butter and marshmallows over low heat as in the original recipe and used 6 cups of cereal instead of the 5 called for in the recipe. Topped them with Maldon salt. Delicious!
The original recipe will always be my favorite, but the chocolate version is running a (very) close second.
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SallyK — Reply
I made this recipe with two changes: I cut it in half and I omitted the extra marshmallows at the end. While I agree with the person who wrote that there’s no more cutting up the roof of your mouth with dry rice krispies treats, that’s the only positive thing I can say. They were just too “marshmallow-y.” This is the first time ever I’ve made rice krispies treats and didn’t want to eat them.
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Bri — Reply
These are terrific! My entire family loved them. They definitely are bakery style and quality. Will make them again.
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Alex — Reply
So I know this probably defeats the point of the awesome “bakery style” but is there a way to make this recipe without the chunks of unmelted marshmelllow? I’m not a huge fan of plain marshmellows but I really like Rice Krispie treats. I didn’t know how the unmelted marshmellows affect the ratios of the recipe.
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Michelle — Reply
Hi Alex, Yes you can omit them altogether without needing to alter the rest of the recipe. Enjoy!
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Bee — Reply
These are delicious. The other day I made a batch from a popular online recipe that called for a lot more butter and they were a little disappointing. These ones had the gooeyness I was hoping for! The extra unmelted marshmallows really add the yum factor. Thank you.
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shi — Reply
Can you use marshmallow fluff instead?
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Michelle — Reply
I’ve actually never tried making rice krispie treats with marshmallow fluff; you would obviously be missing the butter in the sauce if you did so, and I’m not sure how well it would hold everything together.
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Keke — Reply
Are there ratios for making a smaller batch? Is it okay to just cut everything in half?
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Michelle — Reply
Yes you could definitely just cut everything in half. Enjoy!
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Jen — Reply
These are AMAZING, I have made them for several parties since I discovered your recipe a couple of months ago. They are just PERFECT!
Do you think this recipe would work with cornflakes instead? I make the Christmas wreaths with those (similar), but I have a request to turn them into bars for a gathering this weekend :)
Thanks!
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Michelle — Reply
Hi Jen, I’ve never tried cornflakes, but I think it should work just fine!
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Elena — Reply
Can you leave out the salt?
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Michelle — Reply
Hi Elena, Yes you can, but I would recommend using salted butter then. Enjoy!
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Janette Brunetti — Reply
Kellogg’s box is 255 grams- how many fewer cups of marshmallows? Thanks so much!
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Paul stanford — Reply
Second time this month I have made this. Today I added a package of Chocolate chips.
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Maggie — Reply
Hi,
You’re recipe sounds great! Just one question, the recipe calls for only 20 ounces of marshmallows so why in the note at the bottom of the page it says the recipe calls for 3 10 ounce bags? What is the extra 10 ounces of marshmallow for?
Thanks!-
Michelle — Reply
Hi Maggie, It actually calls for 20 CUPS of marshmallows, which is about 30 ounces.
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Ryan — Reply
I just made these and they are amazing. Hands down best rice crispy squares I’ve ever had. Thanks a bunch ! Ill definitely be making more of these.
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Kimberly — Reply
Made these by request of my 8y/o boy…all three of my kiddos 11, 8, and 6 LOVE them. I liked em too lol. I made the recipe as is, but instead of twelve ginormous treats we got thirty pretty regular size ones…thick chewy and gooey just like the video. My only complaint is that holy cow was it a task trying to get all that mix into the pot and then the pan. Perhaps it won’t be such a chore next time as I’ll know what to expect, but the taste was definitely worth it. These are definitely bakery worthy. Thanks for sharing :)
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Cate — Reply
I just made this recipe and it is SUPER!! I took another person ‘s suggestion and browned the butter. I also used Cocoa Krispies because my husband loves chocolate. He could not eat them fast enough!!! Thanks for this recipe, it is great!!
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Wendy — Reply
Made these for my kiddo’s Valentine’s Day Party, and they were FANTASTIC!!!! Soft and chewy and tasted awesome! Thanks for the recipe!
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Michelle — Reply
Hi Wendy, You’re welcome! So glad you enjoyed them, and thanks for the review!
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Tarkia — Reply
Can these treats be used to sculp in making decor for cakes?
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Michelle — Reply
Hi Tarika, I’ve never tried to do that, so I couldn’t say for sure! If you give it a try, let me know how it goes!
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Brittany McKibben — Reply
Absolutely amazing!!
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Harmony — Reply
These were the most delicious Rice Krispie treats we have ever had! My husband is still talking about them and he’s not even a huge sweets guy. Freezing individual squares kept them fresh! Thanks for the amazing recipe!
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Britney — Reply
All I have to say is *drool.* I could not imagine a recipe that is any better. These are to die for. Like I said, *drool.*
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Kim — Reply
I’m overdue in commenting on the deliciousness of these rice krispy treats. For the past few years I’ve made road treats for friends who set out on an annual summer road trip. I always make your no-bake cookies and rice krispy treats. This year I decided to make this recipe instead of the recipe on the cereal box. Oh. My. Word. These are amazing. My friend texted me from the road asking what I did differently to the treats to make them so delicious, and her sister wanted to know too. I sent her the link, of course. The ratio of marshmallow to cereal is just perfect.
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Leonie Van — Reply
Wow! So easy to make and addicting! Thank you so much for sharing this recipe, I always make terribly hard Rice Krispie Squares. These turned out fantastic, and I ate so many. I’m all out, have to make more soon, I’m having withdrawals.
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Leonie Van — Reply
Forgot my 5 star rating!!!! Thanks again!
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Judy — Reply
Just made these again …for about the upteenth time – so very, very good! This time, I remembered a little jar of salted caramel in my cupboard from Trader Joe’s. I heated it just a bit for easier pouring and drizzled it sparingly over top before cutting. Sparingly, because I didn’t want to overdo the sweetness…..but just add that little sweet-salty tease that brings everyone back for more. And it did. Thanks again for this recipe. …A great variation on an old one that is tried & true.
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Sylvia — Reply
Is super yummy love it
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Nina — Reply
Would these work using a dairy free alternative for the butter? Eg margarine? Any tips :)
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Michelle — Reply
Hi Nina, Yes I think that would work just fine (although the flavor will be a bit different than butter, obviously).
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Jill Davis — Reply
Love these and so do everyone who eats them. The salt and vanilla give the treats a new twist that everyone loves compared with recipes I have used in the past.
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Jesika — Reply
Best Crispy Treats ever! To make them even more fun, I like to add a drizzle of melted white chocolate and top with some sprinkles!
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J Schott — Reply
I made this recipe, but added several tablespoons of cocoa while melting butter. Delicious.
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Gwen G — Reply
How much cocoa did you add and no bitterness? I guess the sugar from all the marshmallows make up for adding any. I have been wanting some chocolate krispies and can make some soon! :)
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Sharon — Reply
I made these!! They are so delicious and pretty, with the marshmallows speckled throughout. Thank you for such a perfected recipe for a favorite treat!
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LISA — Reply
I made this recipe for the first time today, and they really are the best! I’ve always followed the recipe on the back of the box……had no idea what I was missing. Thank you for sharing this recipe!
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Cheryl — Reply
I only have one box of cereal and one bag of large Marshmallows. Does anyone know what my measurements for the ingredients would be? I don’t want to make a 9×13
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Jessica Jill Callahan — Reply
What if I do not have vanilla extract. Will it taste ok without it??
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Michelle — Reply
It should be fine; vanilla helps to amp up the flavor is sweets and baked goods, but omitting it would not ruin these.
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Ellen — Reply
These looks sooo good, and with all the tips from others – brown the butter, add a little liquor (for the adults), and warming the pan before spreading the treats – this could be the best treat yet!!
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lisa hunter — Reply
Just made this and I am having the hardest time NOT eating them all. I made these ;for the family, which they LOVE and I dont think they will last much longer. This is the hands down best recipe for rice krispy treats that I have ever tried. Best rice krispy treats I have ever had!! Thank you!!
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Michelle — Reply
So awesome to hear this, they’re my favorite too! Thanks for the review! :)
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Jennifer — Reply
Oooh. I’m going to have to try these. I’ve always just used the recipe on the box.
My one secret ingredient (that I discovered by accident) is, when melting the butter I let it go a little longer and brown it. It gives the squares a slight caramel flavor. -
Purple Sweet Spot — Reply
This recipe is AMAZINGLY GOOD!! everyone loved it!!
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Judy — Reply
First of all these look really good! Unfortunately, at this point in my life, I have no more children to enjoy these goodies, but I’ve adapted. Now I make adult krispy treats for my adult “kids.” As I melt the marshmallows with the butter, I add Grand Marnier (or other liquer) to taste. It doesn’t take much to make very tasty treats. Everyone loves them and at first bite, no one can figure out why they taste sooo good! Next time I make these, I’ll reserve a portion of the mini’s to add at the end and I’ll look like a Pro! Thanks for a great recipe!
Now, I have a little tip. I warm the 9″ x 13″ dish in the oven while making the treats. Spreading the mixture in a warm dish is so much easier than trying to spread it in a cold one. -
christina — Reply
I have made this recipe time and time again with different variations and they always get rave reviews. The most recent I tried was I made a big pan, melted two cups of PB and poured it over the top before cutting. The PB sets up fine after it cools, and adds a lovely saltiness to the treats! I have also frosted with home made butter cream, cookie butter, mixed in oreos, chocolate chips, you name it lol.
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mel — Reply
Would you recommend this ratio of marshmallows to Lucky Charms cereal as well? I’m getting my Irish on tomorrow for St Patty’s day!
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Michelle — Reply
Hi Mel, I think it should work, although I’ve never tried it. YUM! Enjoy!
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Rudi Cameron — Reply
Just made these. They are amazing! So much marshmallow.
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Vanessa Rivera — Reply
I made these as favors for my son’s party and they are PERFECTION!!!! I have always made the Pioneer Woman’s recipe and now this will be the only recipe I use. They stayed soft and gooey and were amazing!!!! Thank you.
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daisy — Reply
what do you mean by just melted… is there suppose to be chucks in the melted marshmawllows?
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Michelle — Reply
Hi Daisy, No, there should not be chunks. “Just melted” – you want everything to be melted but you don’t want to cook it any further beyond that point. Hope that helps!
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Paula Edwards — Reply
This recipe is the best! I will never use the old recipe again, my husband absolutetely loves them
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Fallon Rourke — Reply
Oh. My. God. So I made these yesterday and already I’m sure this is my go to rice krispies treat recipe from here on. It always feels really good when I make something and people in my house are raving about how good it is. They taste amazing. It’s been a long time since I made rice krispies treats and it was pretty messy, but not that hard to make. The consensus by me and everyone is “best rice krispies treats ever; you should open up business” lol
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Michael A Douglas — Reply
20 cups of marshamallows?! Is this correct , haha.
How many bags does that take?
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Michelle — Reply
Hi Michael, Yes, it’s correct! And I included a note in the recipe above:
Note: You will need three (10-ounce) bags of miniature marshmallows for this recipe.
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Andy — Reply
These were SO good! The non melted marshmallows really make these something special!
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Joanne — Reply
Hello Michelle. First I want to say I love your site. I have never made a recipe from you I didn’t like. So I made these last week. I didn’t have all the mini marshmallows I needed so I spent so much time cutting the big ones into mini ones. And because it took so long I forgot the vanilla. The marshmallows worked good though. And they were sooo good. So today, I bought the minis. Laid everything out. Then my 6 year old wanted to watch. And because I was trying to make sure she didn’t get burned: I forgot the vanilla AGAIN. These are so good without the vanilla. I can only imagine how they taste with it.
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Cynthia H. — Reply
These were great! Thank you! My brother is picky about his krispie treats, and these passed his rigid standards. I only had one bag of small marshmallows, so I combined them with a bag of large and weighed them, and it worked out very well.
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Tee — Reply
Hi,
Is it possible to substitute large marshmallows in this recipe?
I only have the large size marshmallows on hand. If so what would be the amount needed?Thank you!
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Michelle — Reply
Hi Tee, Sure, you can use the larger marshmallows, just use the same weight measurement that is listed.
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Kari — Reply
Ooo, I can’t wait to try these. I’ve usually used a 5:8 weight ratio (cereal:marshmallow). This looks better :D An old boss of mine introduced me to adding vanilla…I now do that, as well as a smidge of almond extract. Soooo good. Not a fan of unmelted marshmallows, myself, but in my book the gooier (sp? I’ve never written that word out) the better!
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Kirston — Reply
Love these!! I’ve made them twice now and can’t get enough of them! Thanks for the recipe.
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Emily @ LIfe on Food — Reply
That stretch is what dreams are made of…3 bags must be the magic trick.
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Sara — Reply
You aren’t kidding- these really are the best! Trader Joe’s just launched their first ever marshmallows (which happen to be vegan) and they were on display right by the entrance when I went in yesterday. I read this post earlier in the week and knew I had to buy a bag immediately and try this recipe. SO good. Perfect butter flavor… just enough marshmallow to stick together without being too gooey. Thank you!
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Karen — Reply
These are so good! A few of my family members love to have these on more than special occasions! These rice krispy treats don’t last long in our house!
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elizabeth@top cookware online — Reply
I love rice krispie treats and these were amazing! When I made these, my whole family gobbled them up. I kept catching my “non-sweet-eater” husband cutting off another piece. I’m pretty sure the batch didn’t last more than a day or two. Thanks for yet another fabulous recipe.
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STIM BlOGGER MOM — Reply
Now that looks amazing! This is exactly what I have been looking for in a rice crispy recipe. Do you mind if, I share this recipe on my blog and link back to you for credit?
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Allison - Celebrating Sweets — Reply
I’m not usually the hugest fan of rice krispies treats but this recipe is about to change my mind. They look AMAZING! I love the extra non-melted marshmallows. Pinning!
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Stephanie G. — Reply
This recipe looks amazing! Rice Krispies are my go-to treat! I especially love it when they have bits of extra unmelted marshmallow in them. You should try browning the butter–it adds a whole other depth of flavor that is out of this world!
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Cyndi — Reply
These sound awesome. Can’t wait to try the recipe. Many years ago I decided to make these with cocoa krispies and a bit of peanut butter. They were really good. I don’t know if I could make them like I used to but your recipe has also inspired me to try. I LOVE marshmallow??
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Tiffany — Reply
Made a half batch (by weight on my digital scale) of these in a 9×13 (because 3 bags of marshmallows aren’t standard pantry fare at my house but I HAD to have them) and the proportion was perfect! I’ve always melted my marshmallows in the microwave but did it on the stovetop and it was still easy! If I were making them for others and not just my immediate family for after-school I would have used a 9×9 or 8×8.
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Jessica {Swanky Recipes} — Reply
I know a few kiddos and adults ;-) who would love these treats. I mean, whats better than Rice Krispies Treats?!!?
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Erin @ Simple, Sweet & Savory — Reply
YUM! I love rice krispie treats that are loaded with marshmallows. I know what you mean about the ones at Noodles. Those are almost impossible for me to pass up. These look amazing! I know my daughters (and I) would devour them! :)
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Stephanie | Worth Whisking — Reply
Michelle, homemade Krispies treats are SO much better than those at Noodles! :) Yours look ooey, gooey amazing! Mouth currently watering!
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Rena — Reply
was just about to make riche krispie treats-but am now going to make THESE.
Thank you! -
Jenn Anderson — Reply
I must save this recipe to make for my boys. They will love them! For some reason I can’t “pin” it from your blog post. Maybe it’s just my computer, but I haven’t had trouble pinning from other blogs. Is there some reason you know of that pinning doesn’t work from your blog?
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Michelle — Reply
Jenn, Hmm I’m able to pin without an issue. What type of browser are you using? Are you using the Pin button?
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Jenn Anderson —
I’m using the pin button in Safari. Not sure what the problem is, but when I click my pin button in your blog nothing happens.
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Michelle —
Hi Jenn, So strange. I’m also using Safari and just used the Pin button to double check, and I was able to pin this recipe without an issue at all.
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Michelle —
Oh wait, Safari on desktop or mobile/tablet?
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Jenn Anderson —
Safari on my laptop. Must be a problem on my end. Thanks for checking on it!
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Jenn Anderson —
Hey! I fixed it! Sorry to have you spend time checking into a problem that was on my end. Had to reinstall the “Pin” button and now it works. Got this recipe saved! =)
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Michelle —
Not a problem at all, glad you got it to work! :)
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Chrissy — Reply
These look wonderful! I love love love rice krispey treats, and I love the idea of making them “bakery style”. My favorite way to make rice krispey treats is to mix in a dollop of peanut butter into the melted marshmallows – you should try it! ;)
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Lisa — Reply
I sure am going to try it! Yum! I’ve been craving peanut butter like crazy lately.
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Sylvia —
You should try penutbutter no bake cookies. They taste so good.
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Diana Aselage — Reply
These look great! My mother always likes to make these, especially around holidays. I will have to give your recipe a try! :-)
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Sally Gleeson — Reply
Hi Michelle!
These look delicious! I’m wondering if you can help me out, I am in the process of making treat bags for my batman themed winery tour bus birthday party (yes, that is a thing here in Australia!) I am wondering if it is possible to make these in individual mini cupcake cases? If not, are there any suggestions that you may have for quick and easy individual treats that I can add a bucketload of popping candy to? (for the Pow! Bang! Pop! That all batman birthdays need!) Thanks for your help, I really love your blog!-
Michelle — Reply
Hi Sally, Absolutely, you could just pack it into cupcake tins instead of a large pan!
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