Adapted from Kellogg’s original recipe.
Family Favorite Rice Krispie Treats Recipe
The ratio of rice krispies cereal to marshmallows makes a huge difference in rice krispie treats. Adding a little more butter, marshmallows and a touch of vanilla extract makes all of the difference! By using this recipe, you'll get extra gooey and butter rice krispie treats every time!
Ingredients
- 1 cup unsalted butter (2 sticks)
- 2 24-ounce bags regular size marshmallows
- 11 cups crispy rice cereal
- 1 teaspoon vanilla extract
Instructions
- Line a 9x13 inch baking pan with parchment paper. Lightly grease the parchment paper using a light mist of nonstick spray— this will prevent the bars from sticking. Set aside
- Over medium heat, melt the butter in a large pot. Once melted, stir in the marshmallows. Stir the mixture until the marshmallows are just about completely melted. Remove from the heat, stir in the vanilla extract. Then, fold in the cereal, making sure that all of the cereal is coated with the marshmallow mixture.
- Transfer the mixture into the prepared pan. Using the butter wrapper or a lightly greased rubber spatula, gently spread the mixture into the pan. Do not pack it down with extreme force, just gently so it can set. Allow to set for 30 minutes at room temperature or up to 1 day— cover if leaving it out for more then an hour.
- Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares, or your preferred shape. Cover tightly and store leftovers at room temperature for up to 3 days. If stacking, place layers of parchment paper between the bars.
Notes
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