Rice Krispie Treats with Marshmallow Fluff

These Rice Krispie Treats with Marshmallow Fluff have a soft, stretchy texture and come together with very little effort. Everything melts together smoothly in one pot, and the mixture presses easily into a 9x13 pan for thick, airy bars. They’re great for weeknights, lunchboxes, or whenever you want something sweet without much prep.

Prep Time10

Cook Time10

Cooling Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: rice krispie treats with marshmallow fluff

Servings: slices

Calories: 146kcal

Ingredients

6 Tablespoons unsalted butter cut into pieces
2 7-ounce jars marshmallow fluff
¼ teaspoon fine salt
1 teaspoon vanilla extract
7 cups crisped rice cereal plus up to 1 cup more as needed

Instructions

Prep Pan: Line a 9×13-inch pan with parchment, leaving an overhang. Lightly spray parchment and a spatula so the mixture doesn’t stick.
Melt Butter: In a large pot over low heat, melt 6 Tablespoons unsalted butter for 2-3 minutes. Keep heat low so butter stays pale and doesn’t sizzle.
Loosen Fluff (If Needed): If the fluff feels stiff, set the closed jar in warm water for a few minutes to soften it. This makes it easier to scoop and helps it melt evenly.
Melt Fluff Into Butter: Add 2 7-ounce jars marshmallow fluff to the pot. Stir constantly on low heat until mixture is completely smooth, about 3-5 minutes.
Season Mixture: Stir in ¼ teaspoon fine salt and 1 teaspoon vanilla extract until combined.
Add Cereal (First Portion): Take pot off stovetop heat. Add 7 cups crisped rice cereal and fold gently until everything is coated. If it still looks too loose or overly sticky, add up to 1 extra cup of cereal, a little at a time, folding after each addition. Stop when the mixture holds soft mounds. If it firms up too quickly, warm it briefly over very low heat.
Press Into Pan: Transfer mixture to prepared pan. Lightly press it into an even layer with your sprayed spatula or greased hands. (Pressing too firmly can make the bars compact — I like to press just enough to help them settle while still staying airy.)
Cool and Slice: Let pan cool at room temperature for about 25-30 minutes. Lift the slab out using the parchment and slice into squares, then serve.

Notes

Storage: Store bars in an airtight container at room temperature for up to 3 days. Separate layers with parchment so the bars don’t stick together.

Freezing: Rice Krispie treats freeze well. Wrap each bar individually, place them in a freezer bag, and thaw at room temperature. They’ll soften again as they warm.

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