Rice Krispie Treats — 18 Bars From One $7 Pan
When Dessert Has to Feed a Crowd and Cost Nothing
Rice Krispie treats are my go-to when I need to feed a crowd and the budget is already stretched thin. Three ingredients — butter, marshmallows, crisp rice cereal — turn into eighteen big, sprinkled bars in about ten minutes, and the whole pan costs me around seven dollars. That works out to thirty-nine cents apiece. You cannot beat that at the bakery, you cannot beat that on the grocery store snack aisle, and the kids do not care that it was easy because they are too busy eating them.
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Watch me make these Rice Krispie treats from start to finish — or scroll down for the full printable recipe card.
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Rice Krispie Treats
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Ingredients
- 6 tablespoons salted butter
- 1 bag (10 oz) mini marshmallows
- 6 cups crisp rice cereal Rice Krispies or generic
- sanding sugar red, white, and blue sanding sugar, for topping
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- Butter a 9×13 metal baking pan and set aside. Pour 6 cups of crisp rice cereal into a large measuring cup or bowl and have it ready beside the stove.
- Melt 6 tablespoons of butter in a medium saucepan over medium heat, stirring until fully melted.
- Add the entire bag of mini marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and the mixture is smooth.
- Remove the pan from the heat. Immediately pour in the rice cereal and stir until every piece of cereal is coated with the marshmallow mixture.
- Transfer the mixture to the prepared 9×13 pan. Wet your hands with cold water and press the mixture down firmly into an even layer.
- Immediately sprinkle red, white, and blue sanding sugar over the top while the treats are still warm and tacky.
- Allow to cool at room temperature for about 30 minutes, or refrigerate for 15 minutes to set faster.
- Cut into 18 bars and serve.
Nutrition
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Tried this recipe?
Tap the stars above to rate it! This helps other families find it.Why These Rice Krispie Treats Work
Rice Krispie treats work because they are the rare dessert where simple actually IS the point. Three ingredients, one pan, ten minutes from start to finish. There is no creaming butter, no measuring flour, no preheating the oven. You melt butter and marshmallows on the stovetop, stir in cereal, press into a pan, and you are done. The first time I made these for my crew, I think Olivia ate three bars before they had fully cooled.
The original recipe I work from comes from Two Sisters Crafting’s Best Ever Rice Krispie Treat Recipe — I’ve had the printed copy taped inside my recipe binder since 2017. My version sticks with the simpler 6 tablespoons of butter and a 10-ounce bag of mini marshmallows (the Two Sisters recipe calls for more of both for an even softer bar — both are great, this is just how I make them most weeks).
I always use my metal 9x13 pan for treats like this because metal cools faster than glass and the bars set up firm without going rock-hard. The bonus: these are naturally gluten-free when you make them with a gluten-free crisp rice cereal, so a celiac kid at the cookout can eat the same dessert as everyone else.
A Few Things That Make Rice Krispie Treats Even Easier
- Pour all 6 cups of cereal into my 8-cup measuring cup before you start melting. Once the marshmallows are melted, you need to move fast — the mixture stiffens in seconds. Having the cereal pre-measured and ready means you can dump it in all at once and start stirring.
- Wet your hands before pressing. The marshmallow mixture is sticky enough to be a workout if you go in dry. A quick rinse under cold water and the cereal presses down clean. I do this twice every time — once at the start, once partway through.
- Use a metal 9×13 if you have one. Metal pans cool faster than glass, which means treats set firmer in less time. Glass works fine — I just feel like metal sets quicker, and I’ve made these dozens of times.
- Press firmly — but not desperately. You want the treats packed tight enough to hold together when you cut them, but not so packed that they get dense and hard. A flat-bottomed glass or measuring cup works great if you do not want to use your hands.
- Sprinkle the sanding sugar right after pressing, while it’s still tacky. If you wait until the treats are fully cooled, the sprinkles slide right off. Sprinkle while it’s warm and the sugar sets into the top like a stained-glass window.
Rice Krispie Treats FAQ — The Questions I Get Every Time
How long do Rice Krispie treats need to cool before cutting?
About 30 minutes at room temperature is the sweet spot. Cut too soon and the bars squish under the knife. Wait too long and they get firmer than you’d like. If you’re in a real rush, pop the pan in the fridge for 15 minutes — same result, faster.
Can I make Rice Krispie treats gluten free?
Yes — and this is one of the reasons I love this recipe. Kellogg’s original Rice Krispies are NOT certified gluten-free because they contain malt flavoring, but Kellogg’s makes a separate Rice Krispies Gluten Free box (orange label) and most generic crisp rice cereals are also gluten free. Check the box. As long as you use a gluten-free crisp rice cereal, the butter and marshmallows are already safe, and you’ve got a celiac-friendly dessert with zero extra effort.
How long do Rice Krispie treats stay fresh?
Two days at room temperature in an airtight container, and they’re best the same day they’re made. After about 48 hours the bars start to firm up and lose that soft chew. If you need to make them ahead, store the cut bars in a single layer between sheets of parchment paper so they don’t stick to each other, and keep the container sealed tight.
Can I freeze Rice Krispie treats?
You can, and they freeze surprisingly well. Wrap the bars individually in plastic wrap, then store in a freezer bag for up to 6 weeks. Thaw at room temperature for about an hour before serving. Texture stays soft, but I’ll be honest — these are easy enough to make fresh that I rarely bother freezing them.
Why are my Rice Krispie treats hard instead of soft?
Three usual suspects. First, the marshmallows got too hot or cooked too long — high heat for too long turns marshmallow into candy. Keep it on medium and pull off as soon as they’re melted. Second, the mixture got pressed too hard into the pan, which compresses everything into a brick. Press firmly but not desperately. Third, the bars sat out too long before being cut and stored — Rice Krispie treats firm up the longer they sit. Eat them the day you make them whenever possible.
Do I have to use name brand Rice Krispies?
Nope. I’ve used Kellogg’s, I’ve used generic, and I cannot really tell the difference once the marshmallow coats everything. Generic crisp rice cereal is usually a dollar or two cheaper per box, and at this recipe’s price point that matters.
How do I scale this Rice Krispie treats recipe for a bigger crowd?
Doubling works perfectly — 12 tablespoons of butter, two 10-ounce bags of mini marshmallows, 12 cups of cereal. You’ll need a half-sheet pan instead of a 9×13 to give it room to spread out into a single layer. For really big crowds (church potluck, school event), triple the recipe and use a hotel pan or two half-sheets. The math stays clean as long as you keep the 1:1:1 ratio of tablespoons butter to cups marshmallows to cups cereal.
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Ingredients
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More No-Bake Crowd Desserts You’ll Love
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- No Bake Chocolate Oatmeal Cookies — Mama’s recipe, stovetop only, ready in 20 minutes.
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Rice Krispie Treats — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.
Sooooo yummy and easy!
Thank you! They are a favorite in our family!!!