Quick answer
Melt 6 tablespoons of butter over low heat, stir in 20 ounces of mini marshmallows until just melted, then fold in 9 cups of crisp rice cereal. Spread the mixture into a buttered 9 by 13-inch pan without packing it down, and let it set for an hour before cutting.
A soft rice krispie treats recipe depends on one proportion: more than twice as much marshmallow as cereal by weight. When the marshmallow runs short, the squares turn dry and crunchy, and when you press the cereal hard into the pan, they turn dense and tough.
This version keeps the ratio generous, melts everything gently, and stirs in a final handful of whole marshmallows for chewy pockets. Below the card you will also find conversions for large marshmallows and marshmallow creme, fixes for hard treats, and storage times.
The Ratio That Keeps Them Soft
Melted marshmallow is the glue, and the cereal is the structure, so the balance between them sets the texture. Weighing both shows how much recipes differ.
| Marshmallow to cereal, by weight | Texture | Typical recipe |
|---|---|---|
| About 1.7 to 1 | Firm, crisp, holds a sharp edge | The original box recipe: 10 oz marshmallows, 6 cups cereal |
| About 2.25 to 1 | Soft and chewy, still sliceable | This recipe: 20 oz marshmallows, 9 cups cereal |
| 3 to 1 or more | Very gooey, sticky to cut | “Extra gooey” versions with 40 oz marshmallows |
Butter adds flavor and keeps the set marshmallow from turning stiff, while salt and vanilla balance the sweetness. Measure the cereal level rather than heaping, because extra cereal is the most common reason a batch comes out dry.
Soft Rice Krispie Treats
Equipment
- 9 x 13-inch pan
- Large pot
- Silicone spatula
- Parchment paper
Ingredients
- 6 tbsp unsalted butter 85 g, plus more for the pan
- 20 oz mini marshmallows two 10-oz bags, about 11 cups, divided
- 1/4 tsp table salt
- 1 tsp vanilla extract
- 9 cups crisp rice cereal 252 g, leveled
Instructions
- Line a 9 by 13-inch pan with parchment paper and rub the parchment and a silicone spatula with a little butter.
- Melt the butter in a large pot over low heat, then set aside 1 cup of the marshmallows for later.
- Add the remaining marshmallows to the pot and stir over low heat until just melted and smooth, about 4 to 6 minutes. Take the pot off the heat right away.
- Stir in the vanilla and salt, then fold in the cereal until the marshmallow coats every piece.
- Fold in the reserved cup of marshmallows, which will soften into chewy pockets without melting completely.
- Spread the mixture into the pan and press it level lightly with the buttered spatula, without packing it down.
- Let the treats set at room temperature for about 1 hour, then lift them out by the parchment and cut 24 squares.
Notes
Nutrition
Per square, estimated
- Calories
- 140 kcal
- Total fat
- 3 g
- Saturated fat
- 2 g
- Cholesterol
- 10 mg
- Sodium
- 100 mg
- Carbohydrates
- 28 g
- Fiber
- 0 g
- Sugars
- 15 g
- Protein
- 1 g
Marshmallow Swaps: Mini, Large and Creme
Mini marshmallows melt fastest, but any form works if you match the weight. The conversions below come from the original treats recipe and USDA cup weights.
| Instead of 10 oz mini marshmallows | Use |
|---|---|
| Regular or large marshmallows | About 40 marshmallows |
| Measured mini marshmallows | About 5½ cups |
| Marshmallow creme or fluff | One 7-ounce jar, added once the butter melts |
Jumbo marshmallows also work, although they take a few minutes longer to melt, so keep the heat low and stir often.
Why Rice Krispie Treats Turn Hard
Hard treats almost always trace back to one of four steps, so match the symptom to its cause.
| Cause | Fix |
|---|---|
| Marshmallows cooked too long or too hot | Melt on low and take the pot off the heat as soon as they are smooth |
| Too much cereal | Level each cup, or weigh it at 28 grams per cup |
| Mixture packed into the pan | Spread and press lightly with a buttered spatula |
| Left uncovered | Cover the pan once cool, or store squares airtight |
Mix-Ins and Variations
Most add-ins go in once the coated cereal has cooled for about 5 minutes, so they hold their shape instead of melting into the marshmallow.
| Variation | How to make it |
|---|---|
| Chocolate chip | Fold in 1 cup of mini chocolate chips after cooling |
| Sprinkles or candy pieces | Fold in ½ cup, then press a few more on top |
| Peanut butter | Stir ½ cup creamy peanut butter into the melted marshmallow |
| Brown butter | Brown the butter first and add 1 extra tablespoon |
Storing and Freezing
Rice krispie treats taste best the day you make them. According to Kellogg’s guidance, store them airtight at room temperature for no more than two days. Skip the refrigerator, because cold air dries the marshmallow and stiffens the squares. To freeze, layer squares between wax paper in an airtight container for up to 6 weeks, then let them stand 15 minutes before serving.
Gluten-Free and Vegetarian Notes
Classic crisp rice cereal is not always gluten-free. The Celiac Disease Foundation explains that traditional versions contain malt flavoring, typically made from barley, so choose a cereal labeled gluten-free. Most marshmallows also contain gelatin, which makes them unsuitable for vegetarians unless the package says otherwise.
Frequently Asked Questions
Can you make rice krispie treats in the microwave?
Yes. Heat the butter and marshmallows in a large microwave-safe bowl on high in 1-minute bursts, stirring between each, until smooth, about 3 to 4 minutes in total.
Can you make them without butter?
Yes, although they set firmer and taste plainer. Coconut oil or a neutral oil works as a one-for-one swap and keeps the squares a little softer than no fat at all.
Why do rice krispie treats turn out too sticky?
Usually the pan holds too much marshmallow for the cereal, or someone cut the squares while they were still warm. Add another cup of cereal next time, and let the pan set a full hour before cutting with a buttered knife.
Bringing It Together
Soft, chewy rice krispie treats come from a generous ratio and a gentle hand. Use a little more than twice as much marshmallow as cereal by weight, melt it over low heat, and stop as soon as it turns smooth.
After that, spread the mixture lightly instead of packing it, and give it an hour to set. Large marshmallows and marshmallow creme both work when you match the weight, while a cereal labeled gluten-free keeps the squares safe for celiac guests.
Key takeaways
- Use about 2 parts marshmallow to 1 part cereal by weight for soft squares.
- Melt on low heat and remove the pot as soon as the marshmallows are smooth.
- Spread the mixture lightly; packing it down makes hard treats.
- Store airtight for up to two days, or freeze for up to 6 weeks.
How this recipe was built: its proportions sit within the range of widely published versions, while the conversions and storage times follow the original Kellogg’s recipe. Nutrition comes from FoodData Central.
