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Sometimes you just want something sweet without turning on the oven or making a mess. That’s where American Rice Krispie Treats come in. They’re quick to make, use simple ingredients, and still somehow feel like something special every time.
This Rice Krispie Treats recipe sticks to the basics—just butter, marshmallows, and cereal. No add-ins, no shortcuts, and nothing complicated. These marshmallow Rice Krispie Treats come together fast, cool down quickly, and honestly? They’re the kind of easy Rice Krispie Treats that disappear before you even cut the last square.
What You’ll Need
This recipe keeps things simple — just a few ingredients, no oven, no fuss. But don’t let the short list fool you. The trick to making the best Rice Krispie Treats isn’t what you use — it’s how you use it.
Here’s what you’ll need:
- 60 g (¼ cup) unsalted butter
Go with real butter, not margarine. It gives the treats that rich, slightly salty balance that keeps them from being one-note sweet. - 1,000 g (4 cups) miniature marshmallows
Mini marshmallows melt faster and more evenly. If you only have the big ones, you can chop them up or just be patient — they’ll work fine. - 150 g (5 cups) crispy rice cereal
Stick with plain, unflavored cereal for that classic texture. Generic brands are fine as long as they stay crunchy.
A Few Practical Tips:
- Use fresh marshmallows. Stale ones won’t melt right, and you’ll end up with a lumpy, disappointing mess that tastes like regret.
- Low heat is your friend. Don’t rush the melting process — burnt marshmallow isn’t a flavor anyone asked for.
- Butter the pan (and the spoon). Pressing the mixture into the pan is much easier if nothing’s sticking. A little extra butter here goes a long way.
Whether you’re making these for a casual treat or dressing them up for 4th of July desserts with sprinkles or food coloring, having the right ingredients—and knowing how to treat them—makes all the difference.
Detailed Cooking Instructions
This part is quick, but timing matters — once the marshmallows melt, you’ve got a short window before everything starts to set. So have your ingredients ready and your pan greased before you turn on the stove.
1. Prep the pan
Lightly grease a 23×33 cm (9×13-inch) baking dish with butter. You can also line it with parchment paper for easier cleanup. Set it aside somewhere flat and ready to go.
2. Melt the butter
In a large saucepan, melt 60 g (¼ cup) of butter over low heat. Let it melt gently — no browning, no sizzling. The goal is smooth and calm, not fried chaos.
3. Add the marshmallows
Pour in 1,000 g (4 cups) of mini marshmallows. Stir constantly with a heatproof spatula until they’re completely melted and the mixture is glossy and smooth. This usually takes 3 to 5 minutes. Keep the heat low to avoid scorching.
Tip: If the marshmallows start to puff up too quickly or brown, lower the heat immediately — you want gooey, not crispy.
4. Mix in the cereal
Remove the pan from heat. Working quickly, stir in 150 g (5 cups) of crispy rice cereal. Mix until every piece is coated and sticky, scraping down the sides as needed. It might feel like a workout, but keep going — it comes together fast.
5. Press into the pan
Transfer the mixture to your prepared baking dish. Use a buttered spatula, wax paper, or clean hands lightly greased with butter to press it down evenly. Don’t press too hard — a light touch keeps the treats soft and chewy.
6. Let them cool
Leave the dish at room temperature for at least 30 minutes to set. Once cooled, cut into squares (roughly 5 cm or 2 inches) and serve.
That’s it. No oven, no mixer, no special tools. Just a stovetop and a few minutes of stirring. These marshmallow Rice Krispie Treats are perfect as-is, but feel free to customize — add colored sprinkles for patriotic desserts, drizzle with chocolate, or cut them into stars for a fun 4th of July twist.
Tips & Tricks
Getting Rice Krispie Treats just right isn’t hard, but a few small moves can take them from “okay” to can’t stop eating these. Here’s how to make sure your batch turns out soft, chewy, and just the right kind of sticky.
Keep It Low and Slow
- Melt the butter and marshmallows over low heat. This isn’t the time to rush. High heat makes the sugar cook too fast, which can lead to hard, dry treats.
- Don’t walk away while melting. Marshmallows can go from perfect to scorched in seconds. Stir constantly and keep your eye on the pot.
Butter Is More Than an Ingredient
- Grease everything. Use butter to coat your spatula, your hands, even the sides of your pot if needed. It’ll keep things from turning into a sticky wrestling match.
- Don’t press too firmly. Gently spread the mixture into the pan—packing it down tightly makes the finished squares too dense.
Use Fresh Marshmallows
- Old marshmallows = sad treats. They melt unevenly and can give your final texture a weird chew. Fresh, soft ones give you that stretchy, gooey consistency everyone loves.
Customize Without Overcomplicating
- Sprinkles, colored sugar, or food dye can turn these into fun patriotic desserts for the 4th of July or any party.
- Add-ins like peanut butter, chocolate chips, or a pinch of sea salt work great too—just stir them in right after the marshmallows melt.
Store the Right Way
- Keep them covered at room temperature. Airtight container, two days max. After that, they’re still edible but lose that soft, chewy bite.
Master these small details, and you’ll be turning out the best Rice Krispie Treats every time — no stress, no guesswork. Just a simple, foolproof dessert that always delivers.
You Might Also Like
If you loved these classic Rice Krispie Treats, here are a few more easy, satisfying recipes worth trying — from sweet holiday snacks to low-carb favorites:
- Cupid Crunch Valentine’s Day Trail Mix – Sweet & Easy Snack
A festive, crunchy mix of salty and sweet — perfect for sharing (or not sharing) around Valentine’s Day. - Strawberry Kiss Cookies – Easy & Delicious Pink Treats
Soft, colorful, and topped with a chocolate kiss — these cookies are a hit at parties or anytime you need a pink pick-me-up. - Heart Jam Cookies Recipe – Buttery, Sweet & Easy to Make
Buttery shortbread meets sweet jam in these cute, heart-shaped cookies. No decorating skills required. - Vegan Burrito Bowls with Cauliflower Rice – Easy & Satisfying
For something savory, this plant-based bowl is filling, customizable, and great for meal prep. - Perfect Keto Butter Cookies – Low-Carb & Melt-in-Your-Mouth
A great option if you’re cutting carbs — rich, buttery, and surprisingly simple to make.
Explore these next time you’re looking for a new favorite!
Frequently Asked Questions
Here are some quick answers to common questions that come up when making American Rice Krispie Treats. Whether it’s your first batch or your fiftieth, these tips can help you avoid the usual sticky mistakes.
Usually, it comes down to heat. If the marshmallows were melted over high heat, they can turn tough as they cool. Always melt them slowly over low heat and don’t overcook the mixture.
Yes, you can. Just chop them up a bit first so they melt more evenly. Use the same weight or volume as the mini version — about 1,000 g (4 cups) total.
Butter is your best friend here. Grease your spatula, your hands, and the baking dish before working with the mixture. Wax paper works well too when pressing them into the pan.
Absolutely. They’re best eaten within two days, but if you store them in an airtight container at room temperature, they’ll stay soft and chewy. Don’t refrigerate — it dries them out.
Easy: toss in some colored sprinkles or drizzle with chocolate. For 4th of July desserts, try red, white, and blue sprinkles or press the mixture into a star-shaped mold for a patriotic dessert spin.
You can, but it’s not ideal. They lose some of their soft texture. If you really need to freeze them, wrap tightly in plastic wrap and store in a freezer-safe bag. Let them thaw at room temperature before serving.
Still have questions? Drop them in the comments or just… make a second batch and troubleshoot with your mouth. That usually works.
American Rice Krispie Treats
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 24 squares
- Category: Bakes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These classic American Rice Krispie Treats are soft, chewy, and incredibly easy to make. With just three ingredients and no oven needed, they’re perfect for bake sales, parties, or a last-minute sweet fix. Customize them for holidays like the 4th of July with sprinkles or food coloring.
Ingredients
- 60 g (¼ cup) unsalted butter
- 1,000 g (4 cups) miniature marshmallows
- 150 g (5 cups) crispy rice cereal
- Optional: sprinkles or chocolate drizzle for topping
Instructions
- Lightly grease a 23×33 cm (9×13-inch) pan with butter or line with parchment paper.
- In a large saucepan, melt the butter over low heat.
- Add marshmallows and stir constantly until completely melted and smooth.
- Remove from heat and stir in the crispy rice cereal. Mix until fully coated.
- Quickly press the mixture into the prepared pan using a buttered spatula or wax paper.
- Let cool for at least 30 minutes, then cut into squares and serve.
Notes
- Use fresh marshmallows for the best texture.
- Don’t press the mixture too firmly into the pan — it can make the treats too dense.
- Store in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 square
- Calories: 90
- Sugar: 8g
- Sodium: 50mg
- Fat: 3.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 10mg
Keywords: Rice Krispie Treats, American Rice Krispie Treats, easy Rice Krispie Treats, marshmallow Rice Krispie Treats, no bake desserts, patriotic desserts, 4th of July treats, kid-friendly snacks, cereal treats, gluten free desserts
Save This Recipe for Later
Don’t want to lose this one? American Rice Krispie Treats are too easy — and too good — not to make again. Whether you’re prepping for a party or just need a quick sweet fix, it’s a go-to recipe worth bookmarking.
👉 Pin it here so you’ll have it ready whenever the craving hits.
