These Rice Krispies are a classic treat. I've been making these for years and this recipe is comes out perfect every time.
Classic Rice Krispies
A true classic! I remember making this recipe as a child and it's always been a favorite of mine for years. I love making them with my kids now.
For this recipe you only need three simple ingredients.
- Unsalted butter: salted butter could be used in this recipe as well. It just depends on your taste preference.
- Mini marshmallows: I used the entire 16 oz for this recipe but at different parts of the recipe.
- Rice Krispies cereal: You can use store brand or name brand, it will all work the same.
Step one: Get started by preparing a 9-inch dish with parchment paper letting some paper overhang and set aside.
- Tip: Adding the hangover will help later removing your Rice Krispies.
Step two: Next use a large saucepan to melt your unsalted butter over medium/low heat. You want to make sure your saucepan is large enough to hold all your ingredients.
Step three: Once butter is melted you want to add in just 8 oz of marshmallows. Stir constantly until marshmallows are melted.
Step four: Remove the saucepan from heat and add in all Rice Krispies cereal and all of the remaining mini marshmallows. Gently fold together until all cereal is coated making sure to not crush your cereal while mixing.
Step five: Pour everything into your prepared dish and gently presh into place until it's evenly spread throughout your dish.
Step six: Allow to set for about 1 hour then use the overhang parchment paper to pull your rice krispies out of the pan and slice to serve.
Keep your Rice Krispies from getting to hard: When you are preshing your cereal into the baking dish there is no need to stuff the rice krispies in to tight. Just genrlty presh them into place so they stay light and chewy. Packing them to much or tightly can cause them to be to hard when serving.
Storing Directions: Store your prepared Rice Krispies in an airtight container for 2-3 days.
Keep your Rice Krispies fresh: Rice Krispies don't stay good long but one way to keep them fresh is to store a slice of bread on top. Cover the dish with the Rice Krispies and bread with foil. The next morning your Rice Krispies with be soft and the bread is hard. It's wonderful, magical, and works everytime.
If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.
Show me what you are making, use hashtag #TDOARH
- 6 tablespoons unsalted butter
- 16 oz mini marshmallows (divided)
- 6 cups Rice Krispies cereal
- Prepare a 9-inch dish with parchment paper letting some paper overhang and set aside.
- In a large saucepan melt unsalted butter over medium/low heat.
- Once butter is melted add in 8 oz of marshmallows. Stir constantly until marshmallows are melted.
- Remove saucepan from heat and add in all Rice Krispies cereal and all of the remaining mini marshmallows. Gently fold together until all cereal is coated.
- Pour everything into your prepared dish and gently press into place until it's evenly spread throughout your dish.
- Allow to set for about 1 hour then use the overhang parchment paper to pull your Rice Krispies out of the pan and slice to serve.