Rice Krispie Treats are one of the easiest things to make when it comes to sweet treats. They are a no bake recipe that comes together so quickly. You melt butter and marshmallows together, stir them into rice cereal, then leave it to set and cool. This is a UK recipe for an American favourite, so you may know them better as rice krispie squares. I've added extra marshmallows to my version, for both taste and appearance.
Ingredient Tips & Equipment Information
- You can use a baking spread like Stork in rice krispie treats, but I much prefer using real butter as I think it tastes better.
- Many marshmallows contain beef or pork gelatine so check the packet if you are serving this recipe to vegetarians. I like to use gelatine free marshmallows, one of my favourite brands is Freedom marshmallows, which are available online and in Sainsburys. There are also other gelatine free marshmallow brands like Dandies and Free From Fellows.
- I added extra pink and white marshmallows to this recipe for nuggets of gooeyness, but you can omit this step, or swap them for chocolate chips or dried fruit.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Rice Krispie Treats
In a large mixing bowl, weigh out the rice krispies and stir in the salt. In a pan on a low-medium heat, melt together the butter and marshmallows along with the vanilla extract. Do not let the mixture get too hot or come to the boil. Pour the melted marshmallow mixture into the cereal and stir to fully coat it. Then add the extra mini marshmallows and stir them in. Press the mixture into the tin in an even layer and leave to set. Once fully cool, remove from the tin and slice into squares.
For the full recipe with measurements, head to the recipe card at the end of this post.
Can you decorate the Rice Krispie Treats?
Yes! Once you've added the mixture into the tin and smoothed it down, you can decorate the top with sprinkles, melted chocolate, caramel sauce, and warmed Biscoff or Nutella spread.
How should you store Rice Krispie Treats?
They should be stored in an air tight container in a cool place, and they can last up to one week (in theory!).
What size tin do you need for this recipe?
I use an 9" (23cm) square tin for this recipe as I think it produces the perfect sized treats. A larger tin will work, but the treats will be thinner.
Who is this recipe suitable for?
You may not know, but most marshmallows contain beef or pork gelatine, which makes them unsuitable for vegetarians and vegans. However if you use gelatine free marshmallows like I have, then the recipe will be suitable for vegetarians. My favourite brand is Freedom Mallows, but there are now several gelatine free brands available such as Dandies and Free From Fellows. To make the recipe vegan, you will also need to use dairy free butter.
Can this recipe be made gluten free?
Yes, to make this recipe gluten free ensure that you are using a gluten free rice cereal brand. Kelloggs Rice Krispies are not gluten free, but there are many alternative brands that are. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
Can this recipe be made dairy free?
Yes, to make this recipe dairy free, swap the butter for a dairy free alternative. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
More tips for making the Rice Krispie Treats:
- Make sure to melt the butter and marshmallows together on a low-medium heat, cranking the heat up too high can result in hard Rice Krispie Treats.
- If your marshmallows don't melt, it is most likely because they are old and have dried out. Make sure to use a fresh pack for this recipe.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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Rice Krispie Treats
Ingredients
- 200 g Rice cereal I used Rice Krispies
- ⅛ tsp Salt
- 115 g Butter unsalted
- 275 g White marshmallows gelatine free if serving to vegetarians
- 1 tsp Vanilla extract optional
- 75 g Pink and white mini marshmallows optional, gelatine free if serving to vegetarians
Instructions
- Line a 9" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
- Weigh the rice cereal out into a large mixing bowl, add the salt and stir it in
- Put the butter, white marshmallows and vanilla extract into a pan on a low-medium heat and stir together until the butter and marshmallows are fully melted
- Pour the melted marshmallow mixture into the rice cereal and stir until the cereal is fully coated
- Add the mini pink and white mini marshmallows and stir them in until evenly distributed
- Press the mixture gently into the tin into an even layer, I use a silicone spatula to do this, then leave to set for 1 hour
- To serve, remove from the tin and cut into squares, store leftovers in an airtight container in a cool place for up to 1 week
Notes
- You can use a baking spread like Stork in rice krispie treats, but I much prefer using real butter as I think it tastes better.
- Many marshmallows contain beef or pork gelatine so check the packet if you are serving this recipe to vegetarians. I like to use gelatine free marshmallows, one of my favourite brands is Freedom marshmallows, which are available online and in Sainsburys. There are also other gelatine free marshmallow brands like Dandies and Free From Fellows.
- I added extra pink and white marshmallows to this recipe for nuggets of gooeyness, but you can omit this step, or swap them for chocolate chips or dried fruit.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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