Today, I’ve got the most nostalgic treat from my childhood, classic rice krispie squares that are perfectly soft and gooey. These rice krispie treats will taste just like your childhood and are one of the easiest desserts to make!
Rice krispie squares were always at family parties growing up and no matter what other desserts were there, I always made sure I saved room for a rice krispie square. I can’t even explain why I love them so much but that ooey, goeey crunch is just the most perfect combination of flavours and textures! These extra gooey rice krispie treats will live up to all of your childhood memories!
Rice krispie squares have to be one of the most perfect desserts to bring to a gathering or potluck as they’re easy, they don’t require the oven, you can cut them into large or small pieces and they’re easy to make allergen friendly like nut free and gluten free. Try these for your next party or on a Saturday afternoon, if you want to bake with the kids, give these a whirl. The kids will love how messy they are!
If you’d like more ideas for classic gooey treats, try my homemade cinnamon rolls or my peanut butter crunch bars for something a little different with rice krispie cereal.
FAQ: Rice Krispie Squares
Can I Use Regular Marshmallows Instead?
Yes, just make sure you measure them by weight and use the weight in the recipe. They will take a bit longer to melt though.
Can I Use Margarine Instead Of Butter?
Yes, but make sure you use the stick margarine as it will have a lower water content. Butter will ultimately give you the best flavour though.
Can I Make These Squares Ahead Of Time?
Yes, they will stay soft for 3-4 days but store them with extra marshmallows to help them stay soft.
Why Are My Rice Krispie Squares Hard?
This can be due to overcooking the butter and marshmallow mixture or if you compress them too much in the pan. Just gently push them into the pan for the best gooey square.
Can I Make These Extra Gooey?
Yes, press them gently into the pan and if you like, you can add some extra mini marshmallows or quartered regular marshmallows at the end to have big gooey bites of marshmallow.
How Do I Press Them Into The Pan Without Them Sticking?
Line your pan with parchment paper or lightly grease it with butter. Put a little butter on your fingers so they don’t stick to them while you gently press them into the pan.
Can I Make These Rice Krispie Squares Gluten Free?
Yes, just make sure to use gluten free puffed rice cereal and gluten free marshmallows. If you can’t find gluten free cereal, then try my no bake peanut butter oat bars instead. Easily gluten free with gluten free oats.
Can I Make These Healthier?
I don’t recommend healthy swaps in this recipe as it will likely alter the texture and you could end up with soggy cereal. If you’d like some healthy treats, try my bakery style chocolate chip muffins made with whole grains, my whole wheat banana bread or my chocolate banana brownies made with almond flour and natural sweeteners.
Do These Work Well in Christmas Cookie Tins?
Yes, they will stay soft for days and are an easy classic that most people love, including children. The best thing is, the marshmallows in the squares will also help all the other cookies in the tin stay fresh as well.
Other cookies or squares that work well in cookie tins are my chai spice brownies and my soft ginger molasses cookies, similar to the Starbucks cookies.
Baking Tips
- Store these with extra marshmallows in an airtight container to keep them soft.
- Don’t push them down to hard into the pan, just gently press them into the square shape. If you work them too hard or push down too hard, they will be more firm and harder to eat.
- Don’t overcook the marshmallow mixture or they will become hard once they cool.
- Don’t use stale cereal or the texture will be soft.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Nostalgic Treats
Today’s song for a nostalgic treat required a nostalgic song from my childhood. Here’s Barrett’s Privateers by The Irish Descendants. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Classic Rice Krispie Squares
Ingredients
- 8 cups (280g) rice krispies (gluten free if needed)
- 650g/23oz mini marshmallows (about 13 cups)
- 10 tbsp (140g) unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Add rice krispies to a large mixing bowl and set aside. Grease or line a 9×13 pan with parchment paper and set aside.
- In a large saucepan, add the butter and salt. Heat over medium low heat until melted. Add the marshmallows and stir often until melted and combined with the butter. DON'T overheat this mixture or your squares will be hard.
- Remove from heat and stir in the vanilla extract. Pour the marshmallow mixture over the rice krispies and stir with a wooden spoon or spatula until they are all coated in the marshmallow mixture.
- Dump the rice krispies into your prepared pan. With a little butter on your hands, gently press the mixture into the pan so it's even and flat. Don't push down hard or they will be very tough. Be careful as they will be hot, you can also use a greased spatula if they're too hot to touch.
- Allow them to fully cool, slice into squares and serve. Store in an airtight container with additional marshmallows to keep them fresh!
