Rice Crispy Treats
Ingredients
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- 1 tsp neutral oil – for greasing pan and spatula
- 3 tbsp unsalted butter
- 10 ounces mini marshmallows
- 1/4 tsp fine sea salt
- 1 tsp vanilla extract
- 6 cups crisp rice cereal
Instructions
1. Line a 13×9-inch baking pan with parchment, leaving overhang for lifting. Lightly brush the parchment and a silicone spatula with neutral oil.
2. Melt the unsalted butter in a large heavy pot over low heat until just liquefied, 2–3 minutes.
3. Add the mini marshmallows and the fine sea salt. Cook over low heat, stirring constantly, until the marshmallows are fully melted and the mixture is smooth and glossy, 3–5 minutes. Remove from heat and stir in the vanilla extract.
4. Add the crisp rice cereal and fold gently with the oiled spatula until every piece is evenly coated, 1–2 minutes.
5. Immediately scrape the mixture into the prepared pan. Using the oiled spatula, press it in lightly and evenly—do not compact hard—until level.
6. Let cool at room temperature until set but still slightly springy, 30–45 minutes. Lift out by the parchment, cut into 24 squares, and serve.
Rice crispy treats are a beloved no-bake confection with a buttery, marshmallow-sweet chew and a light, crisp bite from toasted rice cereal. The appeal lies in their contrasting textures: soft and gooey strands binding airy, crunchy grains. They’re quick to make, easy to portion, and universally crowd-pleasing, perfect for bake sales, lunchbox surprises, and nostalgic desserts.
The treat’s modern form was popularized in the United States in the late 1930s, closely tied to the marketing of crisped rice cereal. A well-known cereal company helped spread the recipe through community events and packaging, fueling its rise after World War II as a staple of home kitchens and school fundraisers. Over time, countless variations emerged, but the core ratio of butter, marshmallows, and cereal remains the recognizable foundation.