Classic Rice Krispie Treats

# What You'll Need:

01 - 6 cups puffed rice cereal (e.g., Rice Krispies)

02 - 4 cups mini marshmallows

03 - 3 tablespoons unsalted butter

04 - 1 cup semi-sweet chocolate chips

01 - Line a 9x13-inch baking pan with parchment paper or grease lightly.

02 - In a large saucepan over low heat, melt butter. Add marshmallows and stir constantly until smooth and fully melted.

03 - Remove from heat. Immediately add puffed rice cereal and gently fold to evenly coat all pieces.

04 - Quickly transfer mixture to prepared pan. Using a buttered spatula or wax paper, press evenly and firmly into the pan.

05 - Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spread evenly over cereal mixture.

06 - Allow to cool at room temperature for at least 30 minutes or until firm.

07 - Cut into 16 squares and serve.

01 -

They come together in under 15 minutes, which means you can surprise someone with homemade candy before dinner ends.
The texture is pure nostalgia meets chemistry—crispy, chewy, and absolutely irresistible.
Once you nail the basic technique, you can dress them up with chocolate, peanut butter, or whatever's calling to you that day.

02 -

Low heat is non-negotiable—if your marshmallows start browning or the edges get crusty, they'll turn bitter and grainy instead of smooth and creamy.
The moment the cereal is fully coated, stop stirring; overworking it just breaks down those delicate puffed pieces and you lose the texture that makes these special.

03 -

Use a hot, dry knife for cutting—run it under hot water and wipe it dry before each cut to get clean edges without dragging.
If you're making these with someone who's learning to cook, this is the perfect first recipe because it teaches the fundamentals of melting, folding, and patience without any room for real failure.