Rice Krispie Treats

Prep: 1 10

Cook: 5

Total Time: 1 15

Yield: 20 servings

Course: Dessert

Cuisine: American

Calories: 185kcal

Learn how to make the best rice Krispie treats with soft and crispy bites. It's the perfect shareable dessert for a party.

Prepare the Pan - Line a 13x9-inch baking dish with parchment paper or wax paper. This makes it easy to lift out. If desired, lightly coat the liner with nonstick spray or melted butter.
Melt the Butter - Melt the sliced butter in a large pot or Dutch oven over medium heat, stirring occasionally. Once melted, immediately reduce the heat to low.
Melt the Marshmallows - Add the marshmallows. Use a greased spatula to stir the mixture continuously until just melted, about 3 to 4 minutes. It's okay to have some unmelted pieces. Turn off the heat and move the pan to a cold burner.
Add the Cereal - Stir in the vanilla and salt. Quickly stir the cereal in being careful not to crush the pieces.
Shape the Treats - Immediately pour the cereal mixture into the prepared baking dish. Gently spread into an even layer using a greased spatula or lightly dampened hands. Do not firmly press down! Let it cool and set for about 1 hour.
Slice - Lift the cereal mixture out of the pan and transfer it to a cutting board. Use a lightly greased chef knife to cut into 20 pieces.

Recipe Yield: 20 pieces
Adding More Marshmallows: Evenly sprinkle in 1 to 2 cups of mini marshmallows after mixing the marshmallows and cereal. Gently stir to combine.
Using Large Marshmallows: Use 20 ounces of large marshmallows.
Using Brown Butter: Heat the butter until it turns lightly brown. Add 1 tablespoon of water to the brown butter after cooking.
Storing: Store in an airtight container at room temperature for up to 5 days.
Freezing: Wrap in parchment or wax paper and store in an airtight container for up to 1 month—Defrost before eating.

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