I make Rice Krispies treats whenever life needs a quick, happy dessert—birthday parties, after-school snacks, or when a last-minute bake sale request lands in my inbox. These are the kind of treats you can pull together in a flash, with a buttery marshmallow aroma filling the kitchen while kids press their little hands into the pan (with supervision, of course).
I love how fast these come together — a true five-minute prep when you’re in a hurry — and how everyone can help. My kids have assigned roles: one measures (and sneaks marshmallows), another stirs gently, and the smallest one uses waxed paper to press the mixture down. That shared activity is half the fun; the other half is the chewy, glossy squares that come out of the pan.An afternoon making these always leaves the house smelling warm and sweet. I’ve learned a few small tricks along the way that keep them soft rather than dense, and I’ll share those in the tips below so your batch turns out perfectly every time.
Rice Krispies Treats
Ingredients
Method
- Butter your 9 x 13 x 2 inch baking pan, or line with parchment paper.
- Melt butter in a large saucepan over low heat. Once melted, add marshmallows (minus 1 cup) and stir until melted. Remove from heat.
- Stir in the vanilla, then add the Rice Krispies and the remaining marshmallows. Gently fold until well combined.
- Transfer to the prepared pan and press into an even layer without packing firmly.
- Let cool for at least an hour before slicing and serving.