Rice Krispie treats
Classic soft, chewy marshmallow treats made with just butter, marshmallows and crispy rice cereal, pressed gently into the pan and cut into squares.
- Prep
- 3 min
- Cook
- 15 min
- Serves
- 12
- Per serve
- 170 kcal
Ingredients
Method
Butter a 9x13-inch pan (or an 8x8 for thicker bars) and a spatula or square of parchment for pressing.
Melt the butter in a large pot over low heat. Add the marshmallows and stir constantly until just melted and smooth; keep the heat low so they stay soft.
Take the pot off the heat and stir in the vanilla and salt, then the cereal (and the extra handful of marshmallows) until every piece is coated.
Tip into the pan and press it out gently into an even layer with the buttered spatula. Don't pack it down hard.
Let it set until it holds a clean cut, then slice into 12 squares. If you can't wait, they scoop out soft and gooey right away.
Tips
- Low heat and a light press are the secret to soft treats. Overheated marshmallows and hard packing are what make them stiff and crunchy.
- Store airtight at room temperature for up to 2 days; don't refrigerate, which hardens them.
- Not vegetarian (most marshmallows contain gelatin) and not gluten-free unless you use a certified gluten-free crispy rice cereal, since the classic contains barley malt.
