Classic Crispy Rice Treats

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.
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  • Level: Easy
  • Total: 45 min
  • Active: 15 min
  • Yield: Makes 24 cereal treats
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Ingredients

Nonstick cooking spray

4 tablespoons unsalted butter

One 10-ounce bag mini marshmallows

6 cups crispy rice cereal, such as Rice Krispies

1 teaspoon pure vanilla extract

Pinch kosher salt

Decorative toppings, optional (see Cook's Note)

Directions

  1. Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
  2. Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt. 
  3. Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).  
  4. Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days. 

Cook’s Note

To decorate these cereal treats for holidays and special occasions, sprinkle the top with 1/4 cup of your favorite sprinkles, chocolate chips and/or candy-coated chocolates (such as M&M’s) while still warm, pressing gently so they adhere.