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Perfect Rice Krispy Treats

Too few ratings

Kristine

Community Member

“Recipe was created to use full portions of cereal (1 - 12oz box) and marshmallows (2 - 16oz bags) to reduce unused leftover ingredients. This recipe is perfect for any holiday or celebration, just adjust which colors or shapes of sprinkles you mix in to fit the occasion! TIPS: butter wrappers are a great tool to press mixture into pan, you can lightly press more sprinkles into top before cooling, if using unsalted butter add 1/2 tsp salt when adding vanilla and marshmallows to melted butter.”

Difficulty

Easy 👌
10
min.
Preparation
10
min.
Baking
60
min.
Resting

Ingredients

Pieces:-24+
12 oz puffed rice cereal
1½ bags mini marshmallows
½ bag mini marshmallows
1 cup salted butter
1 tsp vanilla extract
3 tbsp sprinkles
  • Step 1/5

    Line 9x13 pan with wax paper, and lightly spray with cooking spray. Make sure the wax paper hangs over the edge for easy removal from the pan once complete.

  • Step 2/5

    Set aside approximately 2 cups of mini marshmallows for later. This should be about half of one 16oz bag.

  • Step 3/5

    • 1 cup salted butter
    • 1 tsp vanilla extract
    • 1½ bags mini marshmallows

    In a large pot, melt the butter over medium heat until lightly golden and foaming. Reduce to low heat and add mini marshmallows and vanilla extract. Stir over medium low heat until marshmallows are fully melted and mixture is smooth.

  • Step 4/5

    • 12 oz puffed rice cereal
    • 3 tbsp sprinkles
    • ½ bag mini marshmallows

    Remove pot from heat and add puffed rice cereal. Fold mixture gently until evenly combined allowing it to cool slightly. Add reserved marshmallows and sprinkles, and fold until combined. The reserved marshmallows should get gooey around the edges, but not fully melt.

  • Step 5/5

    Transfer mixture into prepared pan and gently press into even layer. Let cool for 1-2 hours before cutting.

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