The Perfect Rice Krispy Treat

These may be the first things you learned to bake. They’re simple. A staple for summertime, in my house, anyway. But too often, they turn out too crisp. Or worse, too gooey. I’m a fan of goo but if your marshmallow-to-krispy ratio is off, you end up dispappointed. I wanted a throw-together recipe. I don’t want to consult the box. I don’t want to measure. And also, I don’t like dirtying up a million bowls and pots. Rice krispy treats are supposed to be easy, am I right? 

So, I’ve developed what I’ve come to think of as the perfect rice krispy treat recipe. It’s practically fool-proof. I have a few tips: 

  • Use generic “crispy rice” cereal. For some reason, the texture is better than the brand name stuff.
  • Do all the mixing in the pot you melt the marshmallows in. So, when you’re looking for a pot, pick a big one. 
  • Use a wooden spoon to stir the mixture. 
  • Keep the waxed paper from the stick of butter to push the cereal mixture into the pan. 
  • If you are using add-ins, do it at the very last moment, right before you transfer the cereal and marshmallow mixture into the pan. This way, the mixture has cooled a bit and won’t melt 
  • Really press down on the cereal/marshmallow mixture when you get it into the pan. You want the mixture to be tightly packed. 

Perfect Rice Krispy Treats

  • 1 12-oz box crisped rice cereal
  • 1 16-oz bag of mini marshmallows
  • 1/2 cup (1 stick) salted butter
  • 1 tsp vanilla (you can eyeball it) 
  • 1/4 tsp salt (I use pink Himalayan sea salt for a mild flavor) 

Optional add-ins: 

    • 2 cups Reese’s Pieces or M&Ms 
    • 1 cup toasted flaked coconut
    • 2 cups candy corn 
    • 1-2 cups gumdrops (the small ones) 
    • 1-2 cups dried strawberries or blueberries 
    • 2 tablespoons of sprinkles or non-perils 
    • 2 cups chocolate, butterscotch, or peanut butter chips 


    Grease a 13×9″ pan, and set aside. 

    In a big pot (I use my deep Dutch oven), melt the butter over medium heat. When it’s melted, add the entire bag of marshmallows. Stir occasionally until smooth. Add the vanilla and salt. Stir to incorporate. 

    Remove from heat and add the cereal in two batches, stirring to mix completely before adding the second batch. Then stir with a wooden spoon until thin webs of marshmallow begin to form between the cereal. 

    Just before you transfer the cereal mixture into the pan, add your add-in, if you want. Stir through until completely mixed in. 

    Transfer the cereal mixture into the greased pan. Using the butter wrapper (or your buttered hands), thoroughly press the mixture into the pan.  Let cool 1-2 hours before cutting. 

    Store in an airtight container or ziplock bag. 

    Let summer begin!! 


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