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Small Batch Rice Krispie Treats
I wasn't going to post this recipe, to be honest. I mean... the internet is flooded with these classic marshmallow squares, but I figured you might like to know how I’ve been making them over the years…? Maybe? Hopefully?
I love making Rice Krispie Treats from scratch (so much so that I have a recipe for my fav kind in my first cookbook, Even Better Brownies) but I don’t make them often enough. Probably because I’d eat the entire pan in one sitting. The solution? Making a small batch in a loaf pan.
And since we're all still quarantining and social distancing, now is the perfect time to post my recipe for Small Batch Rice Krispie Treats.
Ingredients for Small Batch Rice Krispie Treats
You only need 5 simple ingredients for these delicious no-bake treats.
Butter: Like most good desserts, the base of great rice krispie treats is butter!
Salt: Just a pinch adds a nice depth of flavor that I feel is missing from traditional rice krispie treats.
Vanilla Extract: Vanilla is another little addition I add to my rice krispie treats. Like salt, you don't need much of it and yet it adds a ton of flavor.
Marshmallows: These rice krispie treats are perfectly marshmallow-y without falling apart. You'll need to use half of a 10-ounce bag (about 2.5 heaping cups) of mini marshmallows.
Rice Krispies Cereal: What’s a rice krispie treat without rice krispies cereal?
Small Batch Rice Krispie Treats Recipe Troubleshooting & FAQ
HELP! MY RICE KRISPIE TREATS ARE HARD INSTEAD OF SOFT AND CHEWY. WHAT DID I DO WRONG?
I get it, you want to get these quick-to-make squares set as soon as possible so you can dig in. It’s tempting to turn up the heat to speed up melting the butter and marshmallows but resist the urge. High heat is the prime culprit for rock-hard rice krispie treats.
It will take a few more minutes of cook time, but melt the butter and marshmallows over low heat, smashing the marshmallows with the back of your spoon or spatula to allow the residual heat to melt them all. You’ll be rewarded with delicious, soft and chewy treats!
HELP! MY MARSHMALLOWS MELTED INTO A WEIRD GUMMY BLOB. WHAT DID I DO WRONG?
If this happened, your marshmallows were just a bit too old! After marshmallows have been sitting around for a while, they start to dry out and the exterior gets firm. Most importantly, they don’t melt nearly as well. Instead of becoming soft and gooey, they melt into one giant blob.
Save the older marshmallows for hot cocoa and s’mores, and pick up a fresh bag of marshmallows to ensure a really great batch of rice krispie treats.
HELP! MY RICE KRISPIE TREATS SEEM REALLY STICKY. WHAT DID I DO WRONG?
I've found out through recipe testing that some brands of marshmallows produce very sticky rice crispy treats. If, as you are mixing your cereal treats, you find that they are just too sticky, add a bit more cereal, a small amount at a time, until the treats no longer feel overly sticky.
CAN I MAKE THESE WITH REGULAR MARSHMALLOWS INSTEAD OF MINI MARSHMALLOWS?
Totally! Mini marshmallows just melt down much easier than their larger counterparts. If using large marshmallows, you'll still need 5oz total which is approximately 20 marshmallows (depending on the brand). Use a scale to be sure!
CAN I DOUBLE THIS RECIPE?
Absolutely! You can easily double the recipe and press into an 8x8-inch pan. You can adjust the ‘servings’ slider from 8 to 16 in the recipe card to get the proper measurements.
Looking for more small batch recipes?
Check these out!
Small Batch Cinnamon Rolls
Small Batch Chocolate Cupcakes w/ Peanut Butter Frosting
Funfetti Cake for Two
Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
Small Batch Rice Krispie Treats
- 42 g unsalted butter
- ⅛ teaspoon fine sea salt
- ¼ teaspoon vanilla extract
- 145 g mini marshmallows
- 85 g crispy rice cereal (such as Rice Krispies)
- Line a 9x5–inch loaf pan with aluminum foil or parchment paper, leaving an overhang on the two long sides. Spray the pan lightly with nonstick cooking spray and then set it aside.
- Place the butter in a large saucepan and melt it over medium heat, stirring constantly. Once melted, remove the pan from the heat and stir in the salt and vanilla.
- Working quickly, add half of the marshmallows and stir until thoroughly melted. Add the remaining marshmallows and stir until melted. (The residual heat from the butter should be enough to melt them without adding the heat, but you can return the pot to medium-low heat for a few minutes if the second addition of marshmallows isn’t melting quickly.)Note: After you add the marshmallows, keep the heat on low or below medium-low. If your marshmallow is exposed to heat that’s too high, you’ll end up with treats hard enough to break your teeth!
- Add the cereal and gently fold it in with a rubber spatula coated in nonstick cooking spray until the cereal is completely covered with the marshmallow mixture. Transfer the mixture to the prepared pan. Using the rubber spatula, gently press the mixture into an even layer. Note: Don’t pack the Rice Krispie Treats into the pan too tightly. If you pack them too tightly, they can end up dense and difficult to bite through.
- Let the treats stand at room temperature until set, about 30 minutes, before cutting into bars.
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