Crisped Rice Treats


Butter For the Pan:

Treat Ingredients:

Tools for Spreading Mixture in Pan:


  1. Generously coat the bottom and sides of a 9x13 oblong glass or ceramic baking dish.
  2. Butter a spatula with 1 tablespoon butter and set aside.
  3. On low heat melt 3 tablespoons butter in a large saucepan or Dutch oven.
  4. Add marshmallows to pan and stir constantly until completely melted.
  5. Remove pan from heat.
  6. Add crisped rice cereal to saucepan.
  7. Gently stir until the cereal is well-coated with the melted butter and marshmallows.
  8. Using the buttered spatula, press mixture into the prepared pan.
  9. Cool and cut into 2-inch squares. Best if served the same day.


Makes approximately 24 squares.

Store in an airtight container for no more than 2 days.

If you would like to freeze a batch of crisped rice treats, place in layers separated by waxed paper in an airtight container. Freeze for up to 6 weeks.

Interested in making Chocolate Peanut Butter Crisped Rice Treats or Peanut Butter Crisped Rice Treats? Just click on the links!

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