Favorite Rice Krispie Treats
This is our favorite recipe for classic rice krispie treats. Adding a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt makes all the difference! Let them set for at least 1 hour before cutting into squares.
Ingredients
- ¾ cupunsalted butter
- two 10-ounce bags (566g; 11 heaping cups) mini marshmallows
- ½ teaspoonpure vanilla extract
- salt
- 9 cupscrispy rice cereal
Directions
- 1
Line a 9×13-inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- 2
Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
- 3
Remove from heat, then immediately stir in the vanilla extract and salt. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.
- 4
Transfer mixture to prepared pan. Using a silicone spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down until it is secure in the pan.
- 5
Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours.
- 6
Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
- 7
Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.