Gooey marshmallow cereal bars with extra butter
Classic Rice Crispy Treats
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Servings
16
16 bars
Difficulty
Easy
Cost
Budget
$
Classic Rice Crispy Treats
Gooey marshmallow cereal bars with extra butter
★4.5(10)
The iconic no-bake bar made with puffed rice cereal and melted marshmallows, upgraded with extra butter and a touch of vanilla for the gooiest, most flavorful version.
10m
Prep Time
5m
Cook Time
15m
Total Time
16
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Rice Crispy Treats have been an American classic since 1940. This version uses extra butter and marshmallows for bars that are gooier and more flavorful than the back-of-the-box recipe.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Classic Rice Crispy Treats is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 6 cups Rice Krispies cereal
- 1 bag (10 oz) marshmallows plus 1 cup mini marshmallows
- 4 tbsp butter
- 1 tsp vanilla extract
- Pinch of salt
- Cooking spray for the pan
Instructions
- 1
Melt butter in a large pot over low heat. Add the 10 oz bag of marshmallows and stir until completely melted and smooth.
- 2
Remove from heat and stir in vanilla and salt.
- 3
Add Rice Krispies and extra mini marshmallows (for gooey pockets). Fold gently until cereal is coated.
- 4
Pour into a buttered 9x13 pan. Press gently with a buttered spatula—don't compress.
- 5
Let cool at room temperature for 30 minutes before cutting into bars.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Rice KrispiesCocoa Krispies, Fruity Pebbles, or Cheerios
Any puffed cereal works for fun variations
MarshmallowsMarshmallow fluff (use 2 jars)
Melts faster and creates an extra-gooey treat
Tips & Storage
Pro Tips
Don't press the mixture too firmly into the pan—a gentle hand keeps them gooey instead of dense.
Adding extra mini marshmallows to the cereal creates pockets of gooeyness throughout.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Cover tightly and store at room temperature up to 3 days. Do not refrigerate.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Read the entire recipe before starting. Baking rewards preparation — having everything measured and at the right temperature before you begin makes the process smooth and the results consistent.
Nutrition Facts
Per serving (10mg) · 16 servings
Calories120
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates4g
Fat21g
Fiber100mg
Sugar0g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are mine hard and dry?
- Too much heat melting the marshmallows, or pressing too firmly into the pan. Use low heat and a gentle touch.
- Can I add mix-ins?
- Yes—chocolate chips, sprinkles, M&Ms, or peanut butter are all popular additions.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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