Rice Krispie Treats are a classic, no-bake dessert made by combining puffed rice cereal with melted butter and marshmallows. I add salt and vanilla to enhance this sweet, chewy and crunchy treat that’s light and airy yet sticky and satisfying. I always get rave reviews when I make them. Everyone loves this simple Rice Krispie Treats Recipe!

Let’s great real here…I received several compliments on these which I was a little surprised because well…a rice krispie treat is pretty generic…in a good way, though! I decided to add more marshmallows, a little vanilla and a little salt, which took them to the next level. They had a ton of flavor and were oh so sticky…lick your fingers sticky.

Who Invented the Rice Krispie Treats?

I love the history of classic recipes. It makes them even more special when there’s context around how they became such a popular recipe. So, here we go!

Rice Krispie Treats were invented in 1939 by Mildred Day and Malitta Jensen (omg I LOVE their names), who were employees of the Kellogg Company. Who knew?! They were originally created as a fundraiser for the Camp Fire Girls, a youth organization. Mildred is often credited with making the treat so popular, and it quickly became a classic dessert after Kellogg’s printed the recipe on the boxes of Rice Krispies Cereal. Let’s give a big shout out to Mildred and Malitta!

Why I love this recipe:

I love a recipe that can be altered to make it your own which is why I love this recipe so much. There are several variations of Rice Krispie Treats – it’s simply finding the ratio of ingredients that you enjoy the most. I happen to love a little more marshmallows, salt and vanilla in mine. However, ingredients like chocolate chips, candy coated chocolates, sprinkles and even peanut butter can be added to change up the classic recipe. 

The recipe is simple. It’s not complicated and they’re fun to make. Also, licking the bowl is such a plus – those nuggets of sticky, sweet rice 

The Ingredients:

• Puffed rice cereal: The cereal used that gives these treats that classic airy crunch.
• unsalted butter: Butter adds flavor and helps melt the marshmallows so they’re the right consistency. I used unsalted so I can control the salt
• mini marshmallows: mini marshmallows melt the quickest and most evenly. 
• vanilla: Definitely add vanilla. It adds flavor!
• salt: I love the salt in this recipe. Cuts through the sweetness a little. 

Directions:

 

A few tips to help make sure these turn out perfect:

• Melt butter over low-heat. It should NOT sizzle or turn brown.
• Use mini marshmallows as they melt more evenly. 
• Melt mini marshmallows over low-heat and only until they are almost melted – there should be a few chunks left.
• Turn off heat before adding the cereal.
• Prepare everything ahead of time. Measure ingredients and line the 9×13 pan with parchment paper.
• Work quickly as it’s easier to press them into the pan when they’re still warm. 
• LIGHTLY press the mixture into the 9×13 pan. They don’t need to be perfectly flat on top. Pushing them down will create a tough treat versus a light and airy one. Make sure your hands or the spatula you’re using are greased with butter!

And that’s it! My ideal recipe for Rice Krispie Treats. They’re sticky, sweet, chewy and crunchy. A touch of vanilla and salt simply enhance the already delicious flavor melted marshmallows and butter. Have fun with these – add sprinkles, chocolate chips, candies, peanut butter, etc! 

Yield: 12 large treats

Rice Krispie Treats Recipe

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A classic no-bake dessert made by combining crispy puffed rice cereal with melted marshmallows and butter. A touch of salt and vanilla enhance the flavor to create a sweet, chewy, and crunchy treat!

Prep Time 5 minutes

Cook Time 10 minutes

Additional Time 20 minutes

Total Time 35 minutes

Ingredients

• 2, 10 ounce bags mini marshmallows
• 3/4 cup unsalted butter
• 10 cups puffed rice cereal
• 1/2 teaspoon pure vanilla extract
• Pinch of salt

Instructions

1. Prepare a 9x13 dish by lining it with parchment paper. Set aside.
2. Place a large pot over low heat. Add butter and melt completely.
3. Next, add marshmallows and continue to melt, stirring often. Once almost melted, add vanilla and salt and stir again.
4. Lasty, dump in puffed rice cereal and stir until evenly coated.
5. Dump the mixture into a lined 9x13 dish and lightly press down with greased hands or a flat spatula. Let cool completely before cutting.