This ultra-soft, chewy Martha Stewart Rice Krispie Treats Recipe is made with extra unsalted butter, fresh marshmallows, and a splash of vanilla, ready in just 15 minutes. Watching the marshmallows collapse into the melted butter creates a glossy, sweet adhesive that coats every single grain of cereal without turning brittle. I love how these treats stay pliable and tender for days, unlike the rock-hard versions from my childhood.
Why This Classic Works
Most recipes call for a standard four tablespoons of butter, but this version increases that amount significantly. The extra fat coats the marshmallows and prevents them from seizing up as they cool, ensuring that every bite remains gooey rather than tough. It transforms a basic school snack into something that feels indulgent and rich.
I learned the hard way that impatience ruins these treats; melting the marshmallows over high heat causes the sugar to crystallize and harden immediately. By keeping the stove on low and stirring gently, the mixture stays silky and creates a delicate web of sweetness that holds the cereal together without turning into a brick.
Martha Stewart Rice Krispie Treats Recipe Ingredients
- 6 tablespoons unsalted butter, plus extra for the pan
- 1 package (10 ounces) mini marshmallows (fresh, not stale)
- 6 cups Rice Krispies cereal
- 1/2 teaspoon pure vanilla extract
- Pinch of kosher salt
How To Make Martha Stewart Rice Krispie Treats Recipe
- Prepare the Pan: Generously butter a 9×13-inch baking pan. You can also line it with parchment paper and butter the parchment for extra insurance against sticking.
- Melt the Butter: In a large heavy-bottomed pot, melt the 6 tablespoons of butter over low heat. Add the pinch of salt and swirl until fully liquid and bubbling slightly.
- Melt Marshmallows: Add the mini marshmallows to the pot. Stir continuously with a wooden spoon or silicone spatula over low heat until they are completely melted and smooth. Do not rush this step.
- Add Flavor and Cereal: Remove the pot from the heat. Stir in the vanilla extract immediately. Add the Rice Krispies cereal and fold gently until every piece is evenly coated in the marshmallow mixture.
- Press Gently: Transfer the mixture to the prepared pan. Using a buttered spatula or a piece of wax paper, gently press the mixture into an even layer. Do not pack it down firmly, or the treats will be hard. Let them cool completely before cutting into squares.
Recipe Tips
- Freshness Matters: Always use a fresh bag of marshmallows. Old, dry marshmallows struggle to melt down smoothly and often result in a gritty texture.
- Butter Your Tools: Marshmallow glue is notoriously sticky. Rub a little butter on your spatula and your hands before you start pressing the mixture into the pan to save yourself a mess.
- Low and Slow: Never turn the burner above medium-low. High heat cooks the sugar to the hard-crack stage, which is great for candy but terrible for soft, chewy treats.
- The Gentle Press: The most common mistake is compacting the bars too tightly. Use a light touch when spreading them in the pan to keep air pockets intact for that ideal light texture.
What To Serve With Rice Krispie Treats
These sweet squares are perfect on their own, but they pair beautifully with a glass of cold milk to cut through the sugar. For a party spread, serve them alongside tart lemon bars or fresh berries to balance the rich marshmallow sweetness with some acidity.
How To Store
Store these treats in an airtight container at room temperature for up to 3 days. Do not refrigerate them, as the cold temperature will make the marshmallows hard and unappealing. If you need to stack them, place a sheet of wax paper between layers.
FAQs
Why are my treats hard?
You likely melted the marshmallows over too high heat or pressed the mixture too firmly into the pan. High heat changes the sugar structure, making it brittle.
Can I use salted butter?
Yes, if you use salted butter, simply omit the pinch of added salt in the recipe. The result will be just as delicious.
Can I use large marshmallows?
Yes, you can use the same weight (10 ounces) of large marshmallows. Cut them in half with kitchen shears to help them melt more evenly and quickly.
Nutrition
- Calories: 160
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 110mg
- Total Carbohydrate: 26g
- Protein: 1g
Try More Recipes:
- Martha Stewart Gingerbread House Recipe
- Martha Stewart Vienna Tarts Recipe
- Martha Stewart 5 Minute Fudge Recipe
Martha Stewart Rice Krispie Treats Recipe
Description
Martha Stewart Rice Krispie Treats Recipe chewy gooey soft bars made with extra butter and vanilla. These classic nostalgic squares come together in just 15 minutes and stay tender for days. The perfect easy dessert for bake sales or late-night cravings.
Ingredients
Instructions
- Prepare the Pan: Generously butter a 9×13-inch baking pan. You can also line it with parchment paper and butter the parchment for extra insurance against sticking.
- Melt the Butter: In a large heavy-bottomed pot, melt the 6 tablespoons of butter over low heat. Add the pinch of salt and swirl until fully liquid and bubbling slightly.
- Melt Marshmallows: Add the mini marshmallows to the pot. Stir continuously with a wooden spoon or silicone spatula over low heat until they are completely melted and smooth. Do not rush this step.
- Add Flavor and Cereal: Remove the pot from the heat. Stir in the vanilla extract immediately. Add the Rice Krispies cereal and fold gently until every piece is evenly coated in the marshmallow mixture.
- Press Gently: Transfer the mixture to the prepared pan. Using a buttered spatula or a piece of wax paper, gently press the mixture into an even layer. Do not pack it down firmly, or the treats will be hard. Let them cool completely before cutting into squares.