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.
Pin Share Print Servings: 12 squares
Calories: 24kcal
Cost: 5$
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)
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
Instructions
Prepare the Pan
- Line a 9x13-inch baking pan with parchment paper and lightly butter it.
- Set aside.
Melt Butter and Marshmallows
- In a large pot, melt butter over low heat, stirring gently.
- Once melted, add all regular marshmallows and stir continuously.
- Keep stirring until smooth and fully melted.
Mix in Cereal
- Remove pot from heat and add vanilla extract. Stir gently.
- Gradually pour in Rice Krispies cereal, folding carefully with a silicone spatula.
- Avoid crushing the cereal; mix until evenly coated.
Transfer and Press
- Pour mixture into prepared pan.
- Using buttered hands or spatula, press gently into an even layer.
- Do not compact too much—just enough for the treats to hold together.
Cool and Cut
- Let the treats cool for 30 minutes at room temperature.
- Use a buttered knife to cut into 12 squares while slightly warm.
- Store in an airtight container to keep them soft.
Nutrition
Serving: 120g | Calories: 24kcal (1%) | Carbohydrates: 1g | Protein: 3g (6%) | Saturated Fat: 2g (13%) | Monounsaturated Fat: 1g | Cholesterol: 8mg (3%) | Sodium: 75mg (3%) | Potassium: 10mg | Sugar: 13g (14%) | Vitamin A: 300IU (6%) | Calcium: 2mg | Iron: 0.5mg (3%)