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How to Make Rice Krispie Treats

Adults and kids alike love delicious, chewy Rice Krispie treats. Create these tasty homemade snacks in only a few minutes with this easy recipe.


  • Step 1: Melt butter and marshmallows Melt the butter in a large saucepan over low heat or in the microwave. Then add the marshmallows and stir until the marshmallows are completely melted. Remove the pan from the heat.
  • Step 2: Stir in cereal Use the rubber spatula to stir the Rice Krispies cereal into the marshmallow mixture. Stir until the cereal is well coated.
  • TIP: You can use miniature marshmallows or a 7-ounce jar of marshmallow creme instead of regular-sized marshmallows.
  • Step 3: Coat baking dish with cooking spray Completely coat the inside of the baking dish with cooking spray.
  • Step 4: Press cereal mixture into dish Pour the cereal mixture into the prepared baking dish. Cover the mixture with a sheet of wax paper and use your hands or the spatula to press the mixture until it is spread evenly over the bottom of the baking dish.
  • TIP: Try melted chocolate chips and peanut butter instead of butter with the marshmallows to make chocolate and peanut flavored treats.
  • Step 5: Cool and cut into 2-inch squares Allow the mixture to cool completely and cut the treats into 2-inch squares.
  • Step 6: Serve immediately or freeze Serve the treats immediately or freeze them for up to six weeks in an airtight container. Allow the frozen treats to sit at room temperature for 15 minutes before serving. Then dig in and enjoy.
  • FACT: Mildred Day invented Rice Krispies treats in the 1930s for a fundraiser for the Camp Fire Girls. Soon after, Kellogg's began printing her recipe on their cereal boxes.

You Will Need

  • 3 tbsp. butter
  • 10-oz. package marshmallows
  • 6 c. Rice Krispies cereal
  • Cooking spray
  • Rubber spatula
  • Wax paper
  • 13 x 9 x 2-in. baking dish
  • Airtight container
  • 4 c. miniature marshmallows (optional)
  • 7-oz. jar marshmallow creme (optional)
  • 2 c. chocolate chips (optional)
  • 2/3 c. peanut butter (optional)

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