This is the ultimate Rice Krispies Treats Recipe! If you love big, thick, gooey rice krispies bars like those you find at your local coffee shop or bakery, you are going to love these!
Let’s just admit it. Bigger is always better! Especially when it comes to those crazy simple-to-make marshmallow treats many of us grew up with and that so many of us still love as adults. These oversized Rice Krispies bars are my everything. They are the perfect level of thickness, chewy but not overly marshmallow-y, and let’s not forget there are delicious marshmallow pieces in practically every bite. Aaaand when you bite into one, it’s like the sun shining down on you on a cold and rainy day. They are that good. (affiliate links present)
I am super picky about my Rice Krispies Treats. They cannot be too marshmallow-y (where they are practically white looking) and sickeningly sweet. They cannot be to dry, where they look overly “krispie” and when you bite into one you hurt the roof of your mouth. I also hate a skinny, sad Rice Krispies Treat. Call me crazy, but those thick overly priced marshmallow treats you find in the glass case of your local coffee shop or really cool neighborhood bakery are my jam. I buy one Every. Time. Can’t help it. The secret to making the ultimate Rice Krispies Treat is, of course, using the right ratio of marshmallows to crispy rice cereal. BUT! It also comes from adding in a few cups of mini marshmallows after the cereal mixture has been stirred together but before you pour the cereal into the pan. It takes the old standard recipe to a whole new level, pinky swear. If you are gluten free or headed that way, this is a great gluten free crispy rice cereal to use. Once upon a time, Kellogg’s had a GF version but unfortunately not anymore. Sad trombone.
Rice Krispies Treats Recipe
- 12 cups Rice Krispies Cereal or similar variety
- 11 cups marshmallows
- 3 cups mini marshmallows
- ¼ cup butter
- 1 tsp vanilla
- ½ tsp salt
- Using butter or cooking spray, grease the bottom and sides of a 9x13 inch pan and set aside.
- In a large cooking pot, melt the butter and 11 cups of marshmallows over medium heat, making sure to stir often until the marshmallow mixture is smooth and shiny.
- Remove marshmallow mixture from heat and add in the vanilla and salt, stir well.
- Pour cereal into the mixture, stirring until well combined.
- Then add in the remaining 3 cups of mini marshmallows and stir until just combined.
- Pour this mixture into your greased pan, press it into the pan by patting lightly. If you press too hard, you will not get a nice airy rice krispies treat!
- Let the marshmallows cool for 10 minutes before cutting into the bars.
You can use large or mini marshmallow to make these Rice Krispies Treats but the one caveat is that you MUST use mini mashmallows as the ones you add in last (the 3 cups you set aside). With the heat from the cooked butter and marshmallow mixture, they will keep their shape but get soft so they look like deliciously sweet spots of yumminess in your bars! I know you can make rice krispies treats in the microwave, and I’ll admit I’ve done it myself, but these big thick ones are truly best made on the stovetop. I use a big pasta pot similar to this one to melt the marshamallows and butter together.
And once you’ve added your rice krispies and mixed them together with the marshmallows, butter, vanilla, and salt, you are going to add in 3 cups of mini marshmallows…what seriously makes these bars so outstanding!!! And remember, lightly press that cereal/marshmallow mixture into your greased pan, it keeps those treats light and airy and delicious, letting the marshmallows do their thang!
*On a side note, the best way I find to press the mixture into your pan is to lightly wet your hands and use your hands to pat the mixture and contain it in the pan! This is so much easier than using a rubber spatula or spraying tons of cooking spray onto a spoon.
Umm, exhibit A: Check out that marshmallow goodness!!! Ooey gooey and delish! Exhibit B, etc. lol!!!
Thanks for stopping by today!