Description
These baked rice krispie treats bake in one pan until the marshmallow tops turn golden and toasty. Gooey inside, crisp on top, and so easy.
Ingredients
Scale
- 9 oz box Rice Krispies cereal
- 6 tbsp butter, cut into 6-8 pieces
- 1 tsp vanilla extract
- 16 oz jumbo marshmallows
- Nonstick cooking spray
Equipment
- 9x13 baking dish
- Spatula
- Parchment paper
Instructions
- Prep the pan. Preheat the oven to 350F and spray a 9×13 baking dish with nonstick cooking spray.
- Layer the base. Scatter the butter pieces across the bottom of the dish and drizzle the vanilla over them.
- Add marshmallows and cereal. Spread the marshmallows evenly over the butter, then fill the gaps with Rice Krispies up to the rim of the pan. Reserve the rest of the cereal.
- Bake. Bake at 350F for 15 minutes, until the marshmallows are melted and the cereal is lightly golden.
- Stir it together. Pull the pan out and immediately stir everything with a spatula until the melted marshmallow coats the cereal and butter.
- Fold in the rest. Add the reserved Rice Krispies and stir until everything is evenly mixed.
- Press and cool. Using greased hands or parchment, gently press into an even layer. Cool at room temperature for at least 1 hour, then cut into squares.
Notes
- Start peeking at the marshmallows around 12 minutes; ovens vary and you want golden, not deep brown.
- Hold back a couple cups of cereal to fold in after baking so the treats keep their crunch.
- Press with a light hand or greased parchment; packing them down hard makes them dense.
- Let them cool at least 1 hour before cutting so they set into clean squares.
- Store covered in the same pan at room temperature for up to 3 days. Do not refrigerate.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 110 kcal
- Sugar: 14g
- Sodium: 80mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 8mg