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Original Rice Krispie treat recipe on a white kitchen counter, with a butter knife and crumbs beside them.

The Original Rice Krispie Treat Recipe

Soft, chewy, and made with the original 1939 method, these Rice Krispie treats stay fresh for days. This step-by-step guide ensures the perfect texture using regular marshmallows and European butter for the best results.
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Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 15 minutes
Total Time 25 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 24
Ingredients Equipment Method

Ingredients
  

  • 6 cups Rice Krispies cereal Must be fresh for best texture
  • 10 oz Regular marshmallows Not mini for an even melt
  • 4 tablespoon Unsalted butter European-style preferred
  • 1 teaspoon Pure vanilla extract Enhances flavor
  • ¼ teaspoon Fine sea salt Balances sweetness
  • As needed Butter For greasing spatula

Equipment

  • 1 9x13 baking pan Lined with parchment paper
  • 1 Large pot Heavy-bottomed recommended
  • 1 Wooden spoon For gentle stirring
  • 1 Silicone spatula Helps with even mixing

Method
 

Prepare the Pan
  1. Line a 9x13-inch baking pan with parchment paper and lightly butter it.
  2. Set aside.
Melt Butter and Marshmallows
  1. In a large pot, melt butter over low heat, stirring gently.
  2. Once melted, add all regular marshmallows and stir continuously.
  3. Keep stirring until smooth and fully melted.
Mix in Cereal
  1. Remove pot from heat and add vanilla extract. Stir gently.
  2. Gradually pour in Rice Krispies cereal, folding carefully with a silicone spatula.
  3. Avoid crushing the cereal; mix until evenly coated.
Transfer and Press
  1. Pour mixture into prepared pan.
  2. Using buttered hands or spatula, press gently into an even layer.
  3. Do not compact too much—just enough for the treats to hold together.
Cool and Cut
  1. Let the treats cool for 30 minutes at room temperature.
  2. Use a buttered knife to cut into 12 squares while slightly warm.
  3. Store in an airtight container to keep them soft.