Every spring break, no matter where we were—or weren’t—these Rice Krispies Squares made an appearance. Whether we were road-tripping, visiting grandparents, or just staying in pajamas for three days straight, a batch of these gooey, buttery squares meant it was officially break time.
This isn’t the slap-it-together version you get from the back of the cereal box. This is the perfected recipe. A touch of brown butter gives it depth. A pinch of salt brings everything into balance. And if you’re like me and love those gooey pockets of marshmallow, there’s an optional step just for that.
I always make them in a lined pan so cleanup is easy and cutting is cleaner. Letting them cool is the hardest part—especially when little hands (and big ones) keep circling the kitchen.
They’re soft, chewy, and just the right amount of sweet. And for us, they taste like freedom—the kind that only comes with spring break.
Whether you’re making these for a family movie night or just need a nostalgic pick-me-up, this recipe delivers every time.
Perfected Classic Rice Krispies Treats
Ingredients
¼ cup (4 tablespoons) butter (plus extra for greasing pan)
4 cups miniature marshmallows (white)
½ teaspoon vanilla extract (optional, for flavor)
Pinch of salt (optional, balances sweetness)
5 cups crispy rice cereal (e.g. Rice Krispies)
Extra 1 cup mini marshmallows, optional (to fold in at the end for gooey pockets)
Directions
- Prep the Pan: Line a 9×13 inch pan with foil or wax paper and lightly butter it. Set aside.
- Melt Butter: In a large saucepan, melt the butter over low heat. (For deeper flavor, let the butter cook a bit longer until it turns golden brown and smells nutty, then remove from heat briefly to avoid burning)
- Add Marshmallows: Stir in the 4 cups of mini marshmallows. Cook over low heat, stirring constantly, until the marshmallows are fully melted and blended with the butter. Remove from heat.
- Flavor Boost (Optional): Stir in the vanilla extract and salt into the melted marshmallow mixture.
- Add Cereal: Pour in the rice cereal. Using a wooden spoon or spatula, stir until the cereal is evenly coated in the marshmallow mixture. Work fairly quickly before the mixture cools and stiffens.
- Extra Marshmallow Goo (Optional): If you want extra gooey bits, off the heat fold in the additional 1 cup of mini marshmallows. Do not stir too much – you want streaks of partially melted marshmallow in the mix.
- Press into Pan: Transfer the mixture to the prepared pan. Using a buttered spatula or a piece of waxed paper, press the cereal mixture firmly and evenly into the pan. (Be gentle – you don’t want to crush the cereal.)
- Cool and Cut: Let the pan cool at room temperature until the treats firm up (about 30 minutes to 1 hour). Then lift the block out by the foil/wax paper, place on a cutting board, and cut into squares (about 2-inch squares is standard). Serve and enjoy!
