Homemade Rice Krispie Treats:
Classic No-Bake Cookie Recipe
Homemade Rice Krispie Treats are the classic no-bake cookie
recipe. The treats have become immensely popular not only because they are easy
to make, but also because variations of the original recipe abound. And they're inexpensive to make.
This original version is simple to make at home. With just
three ingredients – crisp rice cereal, marshmallows, and melted butter or
margarine – it is an easy cookie recipe for kids to make. As an added bonus,
the bars are a gluten-free cookie!
The original Rice Krispies Treats are said to have been
invented in by Kellogg co-workers Mildred Day and Malitta Jensen in 1939,
possibly inspired by an earlier recipe that used puffed wheat and molasses. When
the Camp Fire Girls organization contacted Kellogg for ideas for fundraiser,
the company directed their attention to Day’s easy cookie recipe made from the
popular rice cereal. (Read more Rice Krispie Treat trivia here.)
Prep time: less than 10 minutes
Chilling time: 15-30 minutes
Makes about 20-24 bars
3 tablespoons butter or margarine
1 10-ounce bag large marshmallows (about 40)
6 cups crisp rice cereal (such as Rice Krispies®)
Directions for Homemade Rice Krispie Treats
- Line a 13 x 9 baking pan with foil, allowing the ends of the
foil to drape over the ends of the pan. Spray the foil lightly with cooking
- Set butter and marshmallows in a large, microwave-safe bowl.
Microwave on high for 1 minute. Remove the bowl from the oven and stir. Return
bowl to the oven. Microwave in 30-second increments, removing the bowl and
stirring the marshmallow mixture each time until it is smooth.
- While marshmallow mixture is cooking in the microwave,
measure rice cereal into a mixing bowl.
- When the marshmallow mixture is ready, pour it into the rice
cereal. Stir quickly, mixing thoroughly to coat the cereal. With a spatula or wet fingers, press
cereal mixture in the prepared baking pan.
- Allow cookies to sit for 30 minutes to set. You can place
the pan in the refrigerator 15-30 minutes or longer to speed up the process.
- Place a cutting board across the top of the baking pan. Flip
pan over. Peel back the foil. Use a long bread knife to cut bars into 2-inch
- Store bars in an airtight container with waxed paper in
Special Baking Tips for
Homemade Rice Krispie Treats
- You can substitute 10 ounces of miniature marshmallows or 1
jar (7 ounces) of marshmallow crème for regular marshmallows.
- For best results, use fresh marshmallows.
- If you do not wish to use the microwave, you can melt butter
and marshmallows in a large saucepan on the stove top at low heat, stirring
continually, until ingredients are melted and smooth.
- Homemade Rice Krispie Treats will keep for 2 days at room
temperature, 5 days in the refrigerator, or in the freezer for up to 6 weeks
(if they last that long.)
- Get more tips for making Rice Krispie Treats here.
More Rice Krispie Treat Recipes and Tips
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Peanut Fandangos: both a no-bake cookie and a gluten-free cookie ...
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Rocky Mountain Snowdrops: Rice Krispies and white chocolate ...
Cookie Trivia: All About Rice Krispie Treats ...
More No Bake Cookie Recipes ...
SMores Rice Krispie Treats: easier than the campfire treat ...
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