Rice crispy treats with marshmallow fluff are a simple twist on a classic. Gooey and sweet, these nostalgic treats are made with marshmallow creme instead of marshmallows. They are perfect for a quick and easy dessert!
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Is there anything more nostalgic than Rice Krispie Treats? They are so crisp, gooey, and satisfying. I love them so much, I set out to make a homemade cereal treat using simple ingredients. The result is this amazing recipe. Delicious, easy, and the perfect bite of nostalgia.
This recipe comes together quickly and is my go-to easy dessert when hosting parties. A good old fashioned cookie assortment is one of my favorite desserts. For the perfect variety of flavors I love to serve these treats with my 2 ingredient peanut butter cookies, lemon blueberry cookies, chocolate chip sugar cookies, and 3 ingredient brown sugar cookies. If you're looking to up the nostalgia factor, try crumbling these treats over my no egg vanilla ice cream. The combination tastes like sugary cereal with milk!
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Ingredients
Ingredient Notes
- Crispy rice cereal: any crispy rice cereal will work. When choosing a cereal, I always check the ingredients to avoid unwanted additives and preservatives. A favorite is Whole Food's Brown Rice Crisps with the only ingredients being "organic whole grain brown rice, organic cane sugar, and sea salt." These are all familiar ingredients that I use in my own kitchen.
- Marshmallow fluff: either fluff or creme will work. If looking for an organic creme option, I love Toonie Moonie's organic marshmallow creme that's made with simple ingredients.
- Salted butter: using the salted version perfectly balances the sweetness of the treats. I prefer using grass-fed butter because the richness adds a great flavor. It may also have more heart healthy omega 3 fatty acids and antioxidants than conventional butter.
See recipe card for quantities.
Substitutions and Variations
- Use unsalted butter instead: you can use unsalted butter instead of the salted version. If doing so, you may wish to add a bit of salt to the marshmallow mixture to balance the sweetness.
- Add toppings: there is something especially nostalgic and fun about decorating these treats. You can add a drizzle of melted chocolate, toasted coconut flakes, sprinkles, or fresh fruit. My favorite is to crush up freeze dried fruit, such as strawberries, and sprinkle them on top.
Instructions
Step 1: Grease an 8-inch by 8-inch baking dish with butter and set aside.
Step 2: Melt the butter in a large pot over low heat. Add the marshmallow fluff, stirring until it is completely melted and combined with the butter. Then add the vanilla extract, stirring to combine.
Step 3: Remove the pot from the heat. Pour the cereal into the pot with the marshmallow mixture. Gently fold together until the cereal is evenly coated.
Step 4: Carefully transfer the cereal mixture to the prepared baking dish. Use a spatula to press it into an even layer.
Step 5: Cover the baking dish and allow the treats to cool for 30 minutes in the refrigerator or 1 to 2 hours at room temperature.
Step 6: Once set, cut the treats into 16 even squares. Serve immediately or store in an airtight container. Enjoy!
Equipment
- 8-inch square baking pan
- Large pot
- Measuring spoons
- Food scale or measuring cups
- Airtight container for storage
Storage
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. These treats can be frozen for up to 6 weeks in an airtight container. Place parchment between the layers of treats to prevent sticking. To thaw, let them sit at room temperature for 15 to 30 minutes before enjoying.
See the USDA Leftovers and Food Safety guide for more information.
Expert tips
- Using marshmallow fluff may yield a softer and more pliable treat than those made with regular marshmallows. To help them set well, you will need to press them into the baking pan a bit more firmly than you would when using marshmallows.
- Use a silicone spatula to minimize sticking when putting the marshmallow fluff in the pot. If you don't have a spatula you can use two spoons to transfer the fluff into the pot.
- For a shortcut, you can cool the treats in the refrigerator for 30 minutes before cutting into squares. If cooling at room temperature, they will need 1 to 2 hours to fully set.
FAQ
Marshmallow fluff or creme is a great substitute for regular marshmallows when making rice crispy treats. In addition to being delicious, the smooth and spreadable texture saves time when making the marshmallow mixture.
Using too high of a heat when making the marshmallow mixture may result in hard rice crispy treats. To prevent this, keep the heat low when making the mixture. The treats may also harden if stored in the refrigerator. Let them sit at room temperature for 15 minutes so they soften before eating.
Related
Looking for more cookie recipes? Try these favorites:
Pairing
These treats go amazing with ice cream. Try out these delicious flavors:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
Rice Crispy Treats with Marshmallow Fluff
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I'll email this post to you, so you can come back to it later! I'll also keep you updated with new recipes.
Ingredients
- ¼ cup salted butter *
- 7 ounces marshmallow fluff *
- 1 teaspoon vanilla extract
- 5 cups crispy rice cereal
Instructions
- Prepare the baking dish: Grease an 8-inch by 8-inch baking dish with butter and set aside.
- Make the marshmallow mixture: Melt the butter in a large pot over low heat. Add the marshmallow fluff, stirring until it is completely melted and combined with the butter. Then add the vanilla extract, stirring to combine.
- Add the cereal: Remove the pot from the heat. Pour the cereal into the pot with the marshmallow mixture. Gently fold together until the cereal is evenly coated.
- Transfer the cereal mixture to the baking dish: Carefully transfer the cereal mixture to the prepared baking dish. Use a spatula to gently but firmly press it into an even layer.
- Cover and cool: Cover the baking dish and allow the treats to cool for 30 minutes in the refrigerator or 1 to 2 hours at room temperature.
- Cut into bars and serve: Once set, cut the treats into 16 even squares. Serve immediately or store in an airtight container. Enjoy!
Video
Notes
- Butter: you can substitute the salted butter with an unsalted version. You may wish to add a bit of salt in Step 2 to balance the sweetness. Start with ¼ teaspoon and add more to taste if needed.
- Marshmallow fluff: either marshmallow fluff or creme will work.
- Add toppings: for a fun twist, top with a drizzle of melted chocolate, toasted coconut flakes, sprinkles, or fresh fruit. I love crushing up freeze dried fruit, such as strawberries, and sprinkling them on top.
- Equipment: 8-inch square baking pan; large pot; measuring spoons; food scale or measuring cups; airtight container for storage.
- Storage: store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze in an airtight container for up to 6 weeks. Place parchment between the layers of treats to prevent sticking. To thaw, let them sit at room temperature for 15 to 30 minutes before enjoying.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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rd says
I have a lifelong love affair with rice crispy treats, and this recipe makes the very best treats I’ve ever had! These delicious bites have the perfect balance of crispy and chewy, with a magnificent sweetness that’s matched by just the right amount of salt. My biggest challenge is leaving some for my family, as the temptation is strong to wipe out the whole pan myself. This is a quick, easy, yummy way to whip up a classic that your whole family will love.
Maria D'Errico says
I'm so happy you love this recipe! I can confirm it's hard to stop eating these!