Easy Rice Krispie Treats
These rice krispies treats are better than theoriginal. Made with extra marshmallows and butter to make it extra gooey andchewy, added vanilla to make it even more flavorful, and salt to balance outthe sweetness. This will become your family’s go-to recipe!
Servings: 12 bars
Calories: 197kcal
Equipment
- Large pot
- 9 x 13 baking pan
- Parchment paper
Ingredients
- 1 stick unsalted butter melted
- 16 ounces mini marshmallows divided
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 8 ½ cups Rice Krispies cereal
Instructions
- Line a baking pan with parchment paper and set it aside.
- In a large pot over low heat, melt the butter.
- Set aside 2 cups of mini marshmallows to mix in later. Then add the remaining marshmallows into the pot and melt with the butter over low heat, stirring slowly until just melted. Do not overheat.
- As soon as it has melted, immediately remove the pot from the heat and stir in the vanilla extract and salt.
- Fold the rice krispies cereal and the 2 cups of set aside marshmallows together until evenly distributed and coated.
- Spread the prepared rice krispies mix into an even layer in the baking pan and lightly press it in. You can use a rubber spatula to help prevent it from sticking.
- Allow it to cool on the counter for 30 minutes to 1 hour before cutting into squares.
Notes
These rice krispie treats are best eaten the same day but you can store leftovers in an airtight container on the counter for up to 2 days. I do not recommend refrigerating as it will harden.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 48g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 183mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 1321IU | Vitamin C: 13mg | Calcium: 2mg | Iron: 6mg