Classic Rice Krispie Treats
    Makes about 16-24Squares (based on how you cut them)
    Makes about 16-24Squares (based on how you cut them)
    • 6Cups Rice Krispies or crispy rice cereal(use gluten-free if needed)
    • 4Tbsp Butter
    • 110-ounce Bag of Mini Marshmallows
    • 6-8 Large Marshmallows
    • Pinch of Salt
    • 2Tbsp Sprinkles (Optional)
    1. Line a 9×13 baking dish with tin foil, lightly grease, and set aside.
    2. Over LOW heat, melt the butter in a large dutch oven or large stockpot. Once the butter is fully melted, add in the 10-ounce bag of mini marshmallows. Stirring constantly (I use a rubber spatula) until the marshmallows are melted. Once they are melted and the mixture is smooth, add in the large marshmallows, and stir. Let them semi-melt. Remove the pan from the heat. Add the pinch of salt and then add in the cereal and sprinkles if using. Stirring quickly to make sure that all is combined. Transfer to prepared baking dish. I spray a little nonstick spray on my hands and then lightly press the mixture down. Let them cool at room temperature for at least an hour.
    3. Once cooled, using the foil to pull them out of the dish and cut them into squares.
    Recipe Notes

    Store in an airtight container for up to 2 days.

    These can also be frozen and will be good for up to 6 weeks.

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