This is a house standby rice krispie treats recipe! It is LOADED with soft-centered marshmallow sauce, crisp 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, this version of the classic and nostalgic treat is beyond reliable every time.

Overhead photo of from-scratch rice krispie treats on a cutting board, with two being pulled away.

We have loved rice krispie treats our entire life. We didn't have them all the time, but we LOVED when our mom would make them or we'd go to a birthday party where they were served.

We'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. We yearned for those huge, pillowy soft and soft-centered treats you find at bakeries. Well, this is absolutely it. Hands down, 100%, best ever.

Why These are the Best Rice Krispie Treats

There isn't a huge secret ingredient or earth-shattering method to making these the most memorable rice krispie treats you'll ever have; it's all in the butter/marshmallow/cereal ratio!

The original recipe for rice krispie treats (printed on the box) 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 soft-centered butter and marshmallow sauce!

Just a Few Ingredients

You only need a handful of ingredients to make these memorable treats:

Overhead photo of ingredients for rice krispie treats prepped and labeled.

Butter - We use unsalted butter and then add in kosher salt, but if all you have is salted butter, you can absolutely use that.
Marshmallows - we find that miniature marshmallows are a standby for making the sauce and of course for adding in at the end!
Kosher Salt + Pure Vanilla Extract - To amp up and balance out all of the flavors.
Rice Krispie Cereal - You will need almost exactly one 12-ounce box of cereal to make this recipe.

Mix-ins and Flavors

It 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-like flavor by adding in butterscotch chips.
Almond Extract - In place of vanilla try using almond extract for a wedding cake flavor!
Nuts – Add in your favorite chopped nuts (peanuts, almonds, pecans, pistachios, cashews, etc.)
Favorite Candy – Chop up peanut butter cups, Oreo cookies, use M&Ms, etc.

How to Make Them

They are so speedy and straightforward!

Step #1: Prep the Pan – Grease a 9×13-inch baking dish (we prefer to do this with butter); we like using a glass pan best since we usually cut the treats in the pan. You can also line a baking dish with foil (leave an overhang for straightforward removal), and spray the foil with non-stick cooking spray.

Step #2: Make the Marshmallow Sauce – Melt the butter and 16 cups of the marshmallows in a large pot or Dutch oven over low heat until the marshmallows are melted. Stir in the salt and vanilla, then remove from heat.

Side by side photos of marshmallows and butter melting down in a white Dutch oven.

Step #3: Stir in the Cereal + More Marshmallows – Stir in the Rice Krispies until they are evenly coated with the marshmallow mixture, then stir in the additional 4 cups of mini marshmallows.

Step #4: Press into Baking Dish – Turn the mixture into the prepared pan using either parchment paper, wax paper, or a utensil (or your fingers) that has been greased, press the mixture firmly into a packed, even layer. Allow to set at room temperature for at least 30 minutes, then cut and enjoy!

Different Ways to Cut Rice Krispie Treats

One of a standby 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.
Cookie Cutters: If you want to press other shapes with cookie cutters using this recipe, we 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.

Storing, Freezing, and Making Ahead

Storing + Shelf Life- They are best stored at room temperature in an airtight container for up to 3 days. We do not recommend refrigerating these, as it will dry out the treats.
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- We truly believe a standby 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.

Baker notes

To help with your grocery list, you will use three (10-ounce) bags of miniature marshmallows for this recipe. And one (12-ounce) box of crispy rice cereal.
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 for the sauce 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.
How to keep the crispy rice treats mixture from sticking when pressing it into the pan – Spray the wooden spoon or rubber spatula you are using (or your hands) with non-stick cooking spray, use the butter wrapper, or a square of parchment paper to press the mixture into the pan.

Ways to change it

We've made tons of versions of the from-scratch rice krispie treat, and these are some of our favorites:

Watch the Recipe Video:

This recipe was originally published in May 2016.

Photography by Dee Frances.

Yield: 12
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

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

Method

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.

This recipe was originally published in May 2016.

Photography by Dee Frances.