These rice krispie treats are made with marshmallow fluff for a soft, chewy texture. An easy no-bake treat everyone loves.
Rice Krispie treats are an American classic…a tried and true favorite of millions of people. Normally, it wouldn’t be a good idea to make changes to such an iconic recipe, but that’s exactly what I did! Many, many years ago I made a few tweaks to the original recipe, and I’ve been making that version ever since.
The original Rice Krispie recipe on the box of Rice Krispies calls for three simple ingredients:
- 3 tablespoons of butter
- a bag of marshmallows
- 6 cups of Rice Krispies cereal
I changed those ingredients to:
- 4 tablespoons of butter
- 13 oz. jar of marshmallow creme
- 8 cups of Rice Krispies.
Not huge changes, but they have a big impact on the taste and texture of the treats. The game changer is the marshmallow creme.
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Ingredient Notes
- Rice Krispies: I always use original Rice Krispies, but any crispy rice cereal will work. For a fun twist on this recipe, substitute Fruity Pebbles or Cocoa Krispies for the Rice Krispies.
- Marshmallow Creme: also known as fluff. My favorite brand is Jet-Puffed, but any kind of fluff can be used. The original recipe calls for 5 1/2 cups of mini marshmallows, but I like the creamy texture you get with the fluff. You can also use large marshmallows, but they take a little longer to melt.
- Butter: the original recipe doesn’t specify salted or unsalted butter, and since I always have salted butter on hand, that’s what I use. If you use unsalted butter, add a pinch of salt to the warmed fluff/butter mixture.
Variations
Experiment with variations. Rice Krispie treats are versatile, and you can add different ingredients to create unique treats. Consider mixing in mini chocolate chips, chopped nuts, dried fruit, or even adding food coloring to the marshmallow mixture for a fun twist. It’s also tasty to add a teaspoon of pure vanilla extract to the butter/fluff mixture before adding the crispy cereal.
How To Make
- In a large pot over medium heat, melt the butter.
- Add marshmallow cream and stir until combined. All the lumps have to be gone and it will be smooth.
- Remove the marshmallow mixture from heat.
- Add Rice Krispies 2 c. at a time. Mix well.
- Put the cereal mixture into a 9 x 13 inch pan and smooth it into an even layer with a large spoon.
- Let sit for one hour.
- Cut and enjoy!
Tips for Amazing Rice Krispie Treats
- It takes patience, but make sure to get all the marshmallow fluff out of the jar. A rubber spatula works best. It’s sticky, but totally worth the effort!
- A trick for getting the marshmallow fluff out of the jar more easily: scoop out some, then put the partly filled jar in the microwave and microwave for about 30 seconds. The rest will liquefy and be easy to scrape out! (This tip is from a reader!)
- When heating the butter and fluff, for best results, stir the mixture constantly. When it smooths out, and begins to pull away from the bottom of the pan, it’s ready. Do not overcook…it doesn’t need to be piping hot.
- Measure accurately, and melt the marshmallow/butter mixture gently.
- It’s important to firmly smooth the warm cereal/fluff combination after pouring it into the 9 x 13 pan. Press it firmly evenly into the pan using a spatula or a large stainless steel spoon. Applying even pressure will help create well-formed treats.
- Allow the treats to cool and set at room temperature for at least an hour. This will ensure they hold their shape, and are easy to slice.
- Store this classic dessert in an airtight container at room temperature for no more than 2-3 days. It works great to simply cover the 9 x 13 pan with plastic wrap.
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A Back Story
When my son was in high school, he was a 4-year member of the golf team. When he was a freshman, for his very first away match, he asked me to make cookies for the road trip. I made a batch of chocolate chip cookies and a batch of these Rice Krispie treats. The boys loved them so much that I was nominated for snack duty for the rest of his high school career! I was working full time at the school then, and believe me there were times when I was in the kitchen until 10 P.M. I loved it though, and disappointing those boys was never an option. I’ve said this before, but I so wish I could go back, and have just one of those nights when I was up until 10 p.m. making snacks.
My family loves these, so I make them for special occasions and family gatherings. This is a no bake recipe that kids can make with just a little adult supervision. It’s a fun snack, with perfect texture. You really can’t get more classic than Rice Krispie Treats…or more delicious. You certainly can’t get much easier. I really hope you give these a try. Your family will think you’re wonderful!
Homemade Rice Krispie Treats Recipe
Ingredients
- 1 13 oz. jar/container marshmallow cream
- 4 tablespoons butter or margarine
- 8 cups Rice Krispies cereal
Instructions
- In a large pan over medium heat, melt the butter.
- Add marshmallow cream and stir until combined. All the lumps have to be gone and it will be smooth.
- Remove from heat.
- Add Rice Krispies 2 c. at a time. Mix well.
- Put out into 9 x 13 inch baking pan and firmly press down into an even layer.
- Let sit for one hour.
- Cut and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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My daughter makes it the same way you do, just at the end she divides into two and one she adds M&M and the other she adds mini chocolate chips. Me I’m old school and I still use the mini marshmellows.
@tisonlyme143
Rice Krispies are a favorite of my kids now 43,40 & 32 years of age😊 I would add a cup or more of M&M’s to the mix! Sometimes using the seasonal colors to match the holiday. They & their friends loved it & still do!
My “tweak” to marshmallow treats is to add a bit of vanilla ! Everyone always says that my marshmallow treats are the best and they can’t figure out why. Give it a try!
I haven’t tried your recipe but I have a recommendation for you. Last year I found prepared Rice Krispie treats that were salted, browned butter treats in the cafeteria at work. They were amazing so I tried making them. Browning the butter, adding vanilla, and sprinkling with finishing salt takes them to the next level. Everyone at work loved them. I could eat the whole pan. I am retired now so I don’t make them often…I would eat too many. By the way I love your post, I’ve said it before, if we lived close and crossed paths we would be friends. We have a lot in common. Thank you for sharing your art, I have printed so much!,
I really like the idea of using marshmallow fluff- can’t wait to try. I slightly toast the Rice krispies for a deeper richer flavor.:)
I halfed it, but it was good!
I would like to make Christmas shapes with cookie cutters. How would I go about this? Thank you.
Hi Stacey…this recipe made in a 9×13 pan would be too thick to use cookie cutters. You can try putting the mixture in a jelly roll pan, and when it’s completely set up, you could use the cookie cutters. I’ve never tried this, but it should work. Let us know how it turns out!
Made these treats in the past using whole marshmallows
This recipe is better and more simple
Thank you
My grown daughter is a Rice Krispy Treat “snob” lol. She loves them but they have to be her way. She said these were good but weren’t gooey enough. 🤦🏻♀️
My granddaughter likes them because they are lighter & fluffier than the original recipe. I loved them because they were slightly easier to make & they were simply delicious! That is a 3 generation ratings.
Thanks Ann for another great recipe 👍
Thank you very much for the rating and comment!
I’m a little confused, your recipe says 4 tablespoons of butter but your picture of ingredients shows a full cube (8 tablespoons) and the picture of the fluff and butter melting looks like a full cube of butter.
Hi Bobbi…it’s a half stick of butter, or 4 tablespoons. The pictures feature that amount. Enjoy the treats!