Rice Krispies Treats

by Sabrina Snyder

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16 Comments

5 from 7 votes
12 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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Rice Krispies Treats are a classic American no-bake dessert with just three ingredients and ready in 30 minutes. Plus lots of mix-in ideas!

Classic summer kid-friendly desserts aren’t new around here, we LOVE making Homemade S’mores, Easy Fruit Salad, and Easy Strawberry Shortcake too!

Sabrina’s Rice Krispies Treats Recipe 

Gooey, crunchy, wonderful treats that are easy to make and wonderful to eat. Making Rice Krispies Treats is very simple so they’re great if you have to make them last minute. There are so many ways to dress them up, too!

Recipe Card

Dinner, then Dessert

Rice Krispies Treats Recipe

Rice Krispies Treats are a classic American no-bake dessert with just three ingredients and ready in 30 minutes. Plus lots of mix-in ideas!
Yield 12 servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Rice Krispie Treats
PrintRate

Ingredients
 

  • 3 tablespoons  unsalted butter
  • 10 ounces marshmallows
  • 6 cups Rice Krispies cereal

Instructions

  • In a dutch oven melt the butter on medium heat then add in the marshmallows and mix until completely melted.
  • Mix in the Rice Krispies Treats until completely coated.
  • Press the mixture into a 9×13-inch pan and let cool completely before cutting and serving.

Nutrition

Calories: 155kcal | Carbohydrates: 31g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 93mg | Potassium: 20mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 1024IU | Vitamin C: 9mg | Calcium: 2mg | Iron: 4mg

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About This Recipe

The nice thing about these treats is that they can be as fancy or as simple as you want them to be. Even something as simple as changing the plate they are on can make them either a party dessert or an on-the-go snack, and they are very portable for when you’re running late.

Chef’s Note

I made these treats in an 8×8-inch pan so they could be extra thick. If you want them to be thicker, use a smaller pan or make a double recipe in your 9×13 pan.

How To Store

  • Store: Your treats can be kept at room temperature for up to 2 days as long as the container they’re in is airtight. Separate the layers with wax or parchment paper to keep them from sticking together.
  • Freeze: Rice Krispies Treats can stay frozen for up to 6 weeks before they start getting gross.

Variations

  • Chocolate Chip: Stir chocolate chips into the batter before putting them into the baking pan.
  • Extract: To flavor your chips, add a little vanilla extract at the end after you turn off the heat and stir well. You can play with the flavors and try different extracts like coconut extract or almond extract.
  • Colorful: If you want your Rice Krispies Treats to stand out but don’t want to alter the taste, add a few drops of food coloring and mix well before spreading them out on the baking pan.
  • Chocolate: Add cocoa powder to the melted butter and marshmallow mixture before combining it with the Rice Krispies.
  • Peanut Butter: A spoonful of peanut butter added to the liquid mixture can jazz up your batch.
  • S’mores: This one uses the same basic idea as the chocolate chip Rice Krispies Treats, but it goes an extra step further by adding mini marshmallows. You can add in broken graham crackers too, just reduce the cereal by the same amount of crackers you add.

More Fun Rice Krispy Treat Recipes

Cereal treats Pin image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. First time that I’ve made these, absolutely delicious! Will make another batch this week to share with others, these are all mine, haha 🙂

    Reply

  3. Under Variations…

    Chocolate chip: Stir chocolate chips into the batter just before putting it into the oven??

    Thinking this is a Typo?

    RiceKrispy treats are not baked in the oven.

    Reply

  4. I usually add a teaspoon of vanilla and an extra cup of cereal to make the treats denser. I find it useful to have wet hands when pressing the finished mixture into the pan to cool. It not only offsets the heat but also minimizes the stickiness. Thanks for the recipe Sabrina!

    Reply