مربعات رايس كريسبي
Rice Krispie Treats are the ultimate no-bake American classic: crisped rice cereal bound in melted butter and marshmallow, then cut into chewy, crackly squares. Loading the pan with extra marshmallows—most melted smooth, a handful folded in whole—gives you a soft, gooey center with melty pockets instead of a dense, hard bar. A minute of browned butter plus salt and vanilla keeps them from tasting flat and one-note sweet.
Line a 9x13-inch pan with buttered parchment. Melt 6 tbsp butter over medium-low heat until foamy, add most of a 16-oz bag of mini marshmallows, and stir until smooth and glossy, then pull the pot off the heat and stir in 1/4 tsp salt and 1 tsp vanilla. Fold in 6 cups Rice Krispies plus a reserved handful of marshmallows so they stay partly whole, scrape into the pan, and press gently level with a buttered spatula—don't compact them. Cool at room temperature about 45 minutes, lift out by the parchment, and cut into 16 squares.
- Keep the heat low and pull the pot off the burner before the cereal goes in—overcooked marshmallow is what makes treats turn hard and dry.
- Press the mixture just level, never packed; compacting the cereal squeezes out the air and gives you a hockey puck.
- Reserve about 2 cups of marshmallows to fold in off the heat for gooey, melty pockets throughout.
Equipment
- Large heavy-bottomed pot or Dutch oven
- 9x13-inch baking pan
- Silicone or rubber spatula
- Parchment paper
- Measuring cups and spoons
- Sharp knife
المكونات
For the treats
- 85 g Unsalted butter, plus a little extra for greasing
- 454 g Mini marshmallows, reserve about 2 cups (90 g) to fold in at the end
- 170 g Rice Krispies (crisped rice cereal)
- 1.5 g Fine salt
- 5 ml Pure vanilla extract
الطريقة
- خطوة01
Lightly butter a 9x13-inch (23x33 cm) pan, then line it with parchment, leaving an overhang on two sides as handles; butter the parchment too. Measure out the cereal and marshmallows now—once the marshmallow melts, everything moves fast.
- خطوة02
Melt the butter in a large, heavy-bottomed pot over medium-low heat. For a deeper, toffee-like flavor, let it keep cooking a minute past foaming until it smells nutty and turns pale gold, watching closely so it doesn't scorch.
- خطوة03
Add all but about 2 cups of the mini marshmallows. Stir constantly with a silicone spatula until they melt into a smooth, glossy cream, 3 to 4 minutes. Don't walk away or crank the heat—marshmallow overcooks quickly and sets up hard.
- خطوة04
Take the pot off the heat. Stir in the salt and vanilla, then add the Rice Krispies and the reserved marshmallows. Fold gently just until every bit of cereal is coated; the reserved marshmallows should stay mostly whole for gooey pockets.
- خطوة05
Scrape the mixture into the prepared pan. Using a buttered spatula or a sheet of parchment over your hand, press it into an even layer—level but not compacted. Packing it down hard is the difference between chewy and rock-hard.
- خطوة06
Leave the pan on the counter to cool and firm up, about 45 minutes. Resist the urge to speed this in the fridge, which dries them out and makes them brittle.
- خطوة07
Lift the slab out using the parchment handles. With a sharp knife (wipe it clean between cuts), slice into 16 squares. They're at their softest the day they're made.
Make ahead
Make them up to a day ahead: press the mixture into the pan, let it cool completely, then cover the pan tightly or transfer cut squares to an airtight container. They lose a little softness by day two, so for the best just-made chew, cut and serve within a few hours.
Storage
Store in an airtight container at room temperature for up to 3 days, with parchment between layers so they don't stick. Skip the fridge, which dries them out and turns them brittle. To keep longer, wrap tightly and freeze for up to 6 weeks, then thaw at room temperature.
Variations
Brown Butter Sea Salt
Cook the butter until it's deep golden and smells nutty before adding the marshmallows, and press a little flaky sea salt over the top once shaped. The toasty, salted edge cuts the sweetness and makes them taste far more grown-up.
Chocolate Peanut Butter
Stir 1/2 cup (130 g) peanut butter into the melted marshmallow, then fold 1/2 cup (85 g) chocolate chips into the cereal just before pressing so they streak rather than fully melt. Note this adds Peanut allergen.
Vegan & Gluten-Free
Swap in vegan butter, gelatin-free (vegan) marshmallows, and certified gluten-free crisped rice cereal. The method is identical and the texture is spot-on—ideal for mixed-diet parties.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
الأسئلة الشائعة
Why did my rice krispie treats turn out hard?
Almost always heat. If the marshmallow simmers too long or gets too hot, the sugar sets firm as it cools. Melt over medium-low, pull the pot off the burner before the cereal goes in, and press the mixture just level rather than packing it down—compacting squeezes out the air that keeps them light and chewy.
How do I store them and how long do they keep?
Keep them in an airtight container at room temperature for up to 3 days, with parchment between layers so they don't stick. Skip the fridge—cold air dries them out and turns them brittle. To hold them longer, wrap tightly and freeze for up to 6 weeks.
Can I use large marshmallows or marshmallow fluff instead of mini?
Yes. A 16-oz bag of large marshmallows melts the same as mini—just give it an extra minute. Marshmallow fluff works too, though it's sweeter and stickier; use about 2 cups (7 oz) and stir a handful of mini marshmallows in at the end for texture.
Are Rice Krispie Treats gluten-free or vegetarian?
Not by default. Standard crisped rice cereal is flavored with barley malt (gluten), and most marshmallows are set with gelatin, which is an animal product. This rice krispie treats recipe adapts easily, though: use certified gluten-free crisped rice and gelatin-free (vegan) marshmallows for a version that suits both diets.
Can I make rice krispie treats ahead of time?
Yes—make them up to a day ahead. Press the mixture into the pan, let it cool completely, then cover the pan tightly or store the cut squares in an airtight container. They lose a little softness by day two, so if you can, cut and serve within a few hours for that just-made chew.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.