You want a dessert that takes 10 minutes, costs pennies, and disappears faster than your motivation on a Monday? Rice crispy squares are your answer. No baking, no fancy skills—just marshmallows, butter, and cereal doing magical things in a pan.
Kids love them. Adults pretend they’re making them for kids. Everyone lies.
These things are crack in snack form. Let’s get to it.
Why This Recipe Slaps
This isn’t just nostalgia in a pan. The perfect ratio of marshmallow to cereal guarantees a chewy-but-crispy texture every time.
No hockey pucks. No gooey mess. Just squares that hold their shape but melt in your mouth.
Plus, you can customize them a million ways (more on that later).
Ingredients (a.k.a. The Shortest Grocery List Ever)
- 6 cups rice crispy cereal (store brand works, don’t @ me)
- 10 oz marshmallows (mini melt faster, but regular work too)
- 3 tbsp butter (salted or unsalted, we’re not monsters)
- 1 tsp vanilla extract (optional, but why skip it?)
- Pinch of salt (balances the sweetness, trust me)
Step-by-Step: How to Not Mess This Up
- Melt the butter in a large pot over low heat. Don’t brown it.
This isn’t toast.
- Add marshmallows and stir until fully melted. Low and slow wins here—no scorching.
- Kill the heat and stir in vanilla and salt. Pretend you’re a fancy chef.
- Dump in cereal and fold gently.
Don’t crush the crispy bits into dust.
- Press into a greased 9×13 pan using wax paper or greased hands. No sticking, no swearing.
- Let cool for 30 minutes before cutting. Waiting is the hardest part.
Storage: Keep Them Fresh (If They Last That Long)
Store squares in an airtight container at room temp for up to 3 days.
For longer storage (lol), freeze them between parchment paper for up to a month. Thaw at room temp—no microwave unless you want sticky soup.
Why This Recipe Wins at Life
It’s fast, cheap, and foolproof. Need a last-minute dessert for a party?
Done. Kids demanding snacks? Solved.
Craving something sweet but hate baking? Welcome home. Plus, it’s endlessly customizable—add chocolate, peanut butter, or even bacon if you’re feeling wild.
Common Mistakes (and How to Avoid Them)
- Overheating the marshmallows: They’ll turn into cement.
Low heat only.
- Packing the mixture too tightly: You’ll get dense bricks. Press gently.
- Using stale cereal: Your squares will taste like regret. Check the expiry date.
- Cutting too soon: Warm squares crumble.
Patience, grasshopper.
Alternatives: Level Up Your Game
Bored of vanilla? Try these twists:
- Chocolate overload: Add 1/4 cup cocoa powder to the melted marshmallows.
- Peanut butter bliss: Swirl in 1/2 cup peanut butter with the butter.
- Fruity pebble chaos: Swap rice cereal for Fruity Pebbles. Rainbow vibes only.
- Salted caramel: Drizzle caramel on top and sprinkle with sea salt.
FAQ: Because People Always Ask
Can I use margarine instead of butter?
Technically yes, but it’ll taste like sadness.
Butter is non-negotiable IMO.
Why are my squares rock hard?
You cooked the marshmallows too hot or too long. Low heat next time, champ.
Can I make these vegan?
Yep! Use vegan marshmallows (Dandies brand works) and coconut oil instead of butter.
How do I clean the pot?
Soak it in hot water.
Or, eat the leftover marshmallow glue—we don’t judge.
Final Thoughts
Rice crispy squares are the ultimate no-brainer dessert. They’re stupidly easy, universally loved, and open to endless tweaks. FYI, you’ll never just make one batch.
Consider yourself warned.
