I’m sharing my Easy Rice Krispy Treats Recipe that uses a handful of pantry staples and one clever trick I learned to get reliably neat squares every time.

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I grew up on vintage Kellogg’s Rice Krispies treats, and the sound of that cereal snapping still makes me grin. Homemade ones beat the pre-packaged every time, honestly.

I finally learned a tiny trick, adding a splash of light corn syrup, that keeps them chewy and moist when most go rock-hard, and it really works. With gooey marshmallows and Kellogg’s Rice Krispies cereal you get that perfect balance of pillowy and crisp, the childhood memory turned better.

If you think you know these squares, try this tweak. How To Make Soft Rice Krispie Treats is what I call it, and you’ll see why.

Ingredients

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Unsalted butter: adds rich fat and flavor, helps set treats, it’s not healthy in excess.
Light corn syrup: secret trick, melts with marshmallows for chewy moist texture, just sugar.
Marshmallows: mostly sugar and air, give sweetness and stretch, they glue cereal together.
Kellogg’s Rice Krispies: crunchy puffed rice, mostly carbohydrates, low fiber, light crispy base for treats.
Fine salt: tiny amount boosts flavor, balances sweetness and makes flavors pop, trust me.
vanilla extract: optional, adds warm aroma and depth, only a little goes a long way.

Ingredient Quantities

3 tablespoons unsalted butter (plus extra for greasing pan)

1 tablespoon light corn syrup (secret trick for chewy, moist texture)

1 (10 ounce) bag marshmallows, about 40 large or 4 cups mini

6 cups Kellogg’s Rice Krispies cereal

1/4 teaspoon fine salt

1 teaspoon pure vanilla extract (optional)

How to Make this

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1. Lightly butter an 8×8 or 9×13 inch pan (use the extra butter from the ingredient list) and set aside, the size you pick will change how thick the bars end up.

2. Measure out 6 cups Rice Krispies and have your 10 oz bag of marshmallows ready (about 40 large or 4 cups mini).

3. In a large heavy bottomed saucepan melt 3 tablespoons unsalted butter over low heat, add 1 tablespoon light corn syrup (this is the secret trick for chewy moist texture) and swirl until the butter is melted and syrup is loosened.

4. Add the marshmallows and stir constantly over low heat until just melted and smooth, watch it closely, do not let it boil or scorch or they get grainy.

5. Remove pan from heat as soon as marshmallows are melted, stir in 1/4 teaspoon fine salt and 1 teaspoon vanilla extract if using, mixing quickly but gently.

6. Pour the melted marshmallow mix over the Rice Krispies in a big bowl (or add cereal to the pan) and fold together with a silicone spatula until cereal is evenly coated, work fast so the mix stays tacky.

7. Transfer mixture to the prepared pan, use a buttered spatula or a piece of buttered wax/parchment paper to press it down evenly, press firmly but not so hard you squash all the air out or the bars get too dense.

8. Let cool at room temperature until set, about 30 minutes, then cut into squares with a sharp knife (wipe or grease the knife between cuts if it sticks).

9. Store in an airtight container at room temp for up to 2 days to keep them chewy, or freeze for longer storage; warming briefly in the microwave makes them soft again if they firm up.

Equipment Needed

1. 8×8 or 9×13 inch baking pan, lightly buttered (size changes bar thickness)
2. Large heavy bottomed saucepan for melting the butter and marshmallows
3. Large mixing bowl (if you prefer to fold cereal there instead of in the pan)
4. Silicone spatula for stirring and folding, heatproof is best
5. Measuring cups and measuring spoons (3 Tbsp butter, 1 Tbsp corn syrup, 6 cups cereal, 1/4 tsp salt, etc)
6. Buttered spatula or a piece of buttered parchment/wax paper to press the mixture evenly
7. Sharp knife for cutting (keep a damp cloth or greased paper nearby to wipe the blade)
8. Kitchen timer or clock to track the 30 minute cooling time

FAQ

Q: Why is there corn syrup in the recipe, is it really necessary? A: The 1 tablespoon light corn syrup helps keep the bars chewy and moist by preventing the marshmallow from crystallizing, you can skip it but they'll firm up sooner.

Q: What size pan should I use and how do I get the right thickness? A: A greased 9×13 inch pan works great for 6 cups Rice Krispies and a 10 oz bag of marshmallows. Use a smaller pan for thicker bars, or a larger one for thinner bars, and don't press too hard when you pack them or they'll turn dense.

Q: How long do these keep, and should I refrigerate them? A: Stored in an airtight container at room temp they're best for 2 to 4 days. Fridge makes them firm and a bit stale, but you can warm a piece in the microwave for 8 to 12 seconds to soften it.

Q: Can I use mini marshmallows instead of large ones? A: Yes, 4 cups of mini marshmallows equals about one 10 oz bag or 40 large ones. Melt time is pretty much the same, just watch so they dont scorch.

Q: How do I avoid gritty or tough Rice Krispies treats? A: Melt butter and marshmallows gently over low heat, stir constantly and remove from heat just as it's smooth. Add the corn syrup and vanilla off the heat. Overheating or cooking too long makes them dry and gritty.

Q: Are Kellogg's Rice Krispies gluten free? A: Traditional Kellogg's Rice Krispies contain malt flavoring from barley, so they are not gluten free. Look for a labeled gluten free puffed rice if you need it.

Vintage Kellogg’s Rice Krispies Treats With A Secret Trick For Making Them Chewy & Moist! Recipe Substitutions and Variations

Unsalted butter: swap with refined coconut oil (1:1) — melts similarly and keeps bars chewy, unrefined coconut will add coconut flavor; or use stick margarine (1:1) for a dairy free option, bars might be slightly softer.
Light corn syrup: use golden syrup (Lyle’s) or glucose syrup (1:1) for the same chew and anti-crystallizing effect; in a pinch use mild honey or agave nectar (1:1) but expect a faint flavor change and a slightly stickier texture.
Marshmallows (10 oz): replace with about 1 jar (7 to 8 oz) marshmallow creme, melt and mix the same way; homemade marshmallows work too and give a fresher flavor.
Kellogg’s Rice Krispies: use any plain puffed rice cereal or a certified gluten free puffed rice if needed; puffed wheat or plain corn puff cereal can work but will change the crunch and mouthfeel.

Pro Tips

– Melt slow and steady, they burn quick so keep the heat low and stir nonstop. If you walk away even for a sec you can end up with grainy marshmallows.
– Use buttered parchment or grease your hands and press the mixture with them instead of smacking it down with a spatula, you get a neater top and you wont squash all the air out.
– A little extra light corn syrup or a tiny dab of butter on your spatula makes the bars chewier, but dont overdo either or theyll get greasy.
– Store airtight with sheets of parchment between layers, room temp for best chewiness, or freeze flat for longer. If they get too firm warm briefly in the microwave for a few seconds and they soften right up.

Vintage Kellogg's Rice Krispies Treats With A Secret Trick For Making Them Chewy & Moist! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I’m sharing my Easy Rice Krispy Treats Recipe that uses a handful of pantry staples and one clever trick I learned to get reliably neat squares every time.

Servings

servings

Calories

162.5

kcal

Equipment: 1. 8×8 or 9×13 inch baking pan, lightly buttered (size changes bar thickness)
2. Large heavy bottomed saucepan for melting the butter and marshmallows
3. Large mixing bowl (if you prefer to fold cereal there instead of in the pan)
4. Silicone spatula for stirring and folding, heatproof is best
5. Measuring cups and measuring spoons (3 Tbsp butter, 1 Tbsp corn syrup, 6 cups cereal, 1/4 tsp salt, etc)
6. Buttered spatula or a piece of buttered parchment/wax paper to press the mixture evenly
7. Sharp knife for cutting (keep a damp cloth or greased paper nearby to wipe the blade)
8. Kitchen timer or clock to track the 30 minute cooling time

Ingredients

3 tablespoons unsalted butter (plus extra for greasing pan)
1 tablespoon light corn syrup (secret trick for chewy, moist texture)
1 (10 ounce) bag marshmallows, about 40 large or 4 cups mini
6 cups Kellogg's Rice Krispies cereal
1/4 teaspoon fine salt
1 teaspoon pure vanilla extract (optional)

Directions

Lightly butter an 8×8 or 9×13 inch pan (use the extra butter from the ingredient list) and set aside, the size you pick will change how thick the bars end up.
Measure out 6 cups Rice Krispies and have your 10 oz bag of marshmallows ready (about 40 large or 4 cups mini).
In a large heavy bottomed saucepan melt 3 tablespoons unsalted butter over low heat, add 1 tablespoon light corn syrup (this is the secret trick for chewy moist texture) and swirl until the butter is melted and syrup is loosened.
Add the marshmallows and stir constantly over low heat until just melted and smooth, watch it closely, do not let it boil or scorch or they get grainy.
Remove pan from heat as soon as marshmallows are melted, stir in 1/4 teaspoon fine salt and 1 teaspoon vanilla extract if using, mixing quickly but gently.
Pour the melted marshmallow mix over the Rice Krispies in a big bowl (or add cereal to the pan) and fold together with a silicone spatula until cereal is evenly coated, work fast so the mix stays tacky.
Transfer mixture to the prepared pan, use a buttered spatula or a piece of buttered wax/parchment paper to press it down evenly, press firmly but not so hard you squash all the air out or the bars get too dense.
Let cool at room temperature until set, about 30 minutes, then cut into squares with a sharp knife (wipe or grease the knife between cuts if it sticks).
Store in an airtight container at room temp for up to 2 days to keep them chewy, or freeze for longer storage; warming briefly in the microwave makes them soft again if they firm up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.