The BEST Rice Krispie Treats Recipe is soft, gooey, crispy, and chewy — this version delivers everything you want. Better than the original, you won’t be able to stop at just one. Enjoy this classic, made right, with family and friends.
This beloved treat has been enjoyed for generations. Kids and adults alike love the nostalgic crunch and gooey marshmallow center. Rice Krispie Treats are simple, comforting, and perfect for creating memories.
They’re also a great base for variations — add crushed cookies, cookie butter, or melted chocolate, or swap the cereal for a colorful option to make festive rainbow bars. Or keep it classic: this recipe focuses on maximizing chew and gooeyness for the very best result.
The original boxed recipe often produces bars that are firmer and less indulgent than what you see in stores. Those individually wrapped treats are softer, but this homemade version surpasses them both by using a higher ratio of butter and marshmallows, resulting in a tender, chewy texture and glossy marshmallow pull.
The Best Rice Krispie Treats Recipe
What makes this the best version is simple: more butter and more marshmallows. That extra fat and sugar creates a soft, chewy, gooey bar with a perfect balance of crisp cereal and tacky marshmallow.
Friends and neighbors often ask for this recipe after trying the bars. The key is the ratio — adding extra marshmallows and a full stick of butter produces that irresistible texture and stretch.
Look at the marshmallow-to-cereal ratio here — when you pull a piece apart you get that satisfying marshmallow stretch. It’s the texture that keeps people coming back for more.
Best Rice Krispie Treats Recipe
Ingredients
- 6 cups (160 g) crispy rice cereal
- 8 Tbsp (113 g) butter, (1 stick)
- 20 oz (566 g) mini marshmallows, (two 10-oz bags) divided
- ¼ tsp salt, optional
Instructions
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Coat a 13×9-inch pan with cooking spray and set aside.
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Place the crispy rice cereal in a large bowl. Add half of one 10-oz bag of mini marshmallows to the cereal (about 4 cups) and toss gently to combine.
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In a large pot over medium-low heat, melt the butter. Add the remaining marshmallows and the salt, if using. Stir constantly until the marshmallows are just melted and smooth. Remove from heat and allow to rest 1–2 minutes to cool slightly; this helps prevent the marshmallow from over-melting the cereal mixture.
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Pour the melted marshmallow mixture over the cereal and stir until evenly coated. Transfer to the prepared pan and press evenly with a greased spatula or a lightly greased rolling pin. Let cool completely.
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Cut into squares and serve. Store any leftovers in an airtight container or wrapped in plastic for up to 5 days.
Notes
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