Craving something sweet, but don't want to make enough to feed an army? Try these gooey and delicious small batch Rice Krispie treats! Made with just 4 simple ingredients, this recipe makes 4 large treats, or 8 mini ones.
If you're like me, you're of the opinion that homemade Rice Krispies treats are far superior to store-bought, especially when you consider how easy they are to make. But there's one problem: you can end up with too many.
I don't know about you, but if I have 9 cereal treats - I'm going to eat 9 cereal treats, and in the name of balance and moderation, that's just not a good idea for me. So instead, I started making a small batch of Rice Krispie treats whenever I was craving them.
Instead of using a square baking pan, you can make this scaled down recipe in a simple loaf pan. It yields the perfect amount for 1-4 people, and it's SO easy to prepare.
Best of all - you get all of the yumminess of homemade, but a smaller portion like you would with store-bought. I don't know about you, but I call that a win-win situation!
Why You'll Love It:
- A small sweet treat. Whether you just want to make a few, or if you only have a few cups of cereal to use, this small batch version of the original recipe is quick and easy to make.
- The perfect amount. If you live alone or have a small family, you may not want to be eating one thing for dessert every day for the entire week. Making a smaller version of homemade Rice Krispie treats is the perfect solution.
- Great for kids. The smaller amount is easier to stir, and definitely easier to clean up!
- Easy peasy. This recipe can be made in the microwave (or the stove top), is no-bake, and calls for just a few simple ingredients.
You Will Need:
- Crispy rice cereal: Most commonly known by the brand name "Rice Krispies", you can use whatever brand you like best (or a gluten-free type if desired).
- Marshmallows: You will need about 3 cups of mini marshmallows. I find the mini ones melt the best, but if you want to use regular marshmallows, weigh out 5 ounces to get an accurate conversion.
- Butter: I recommend salted, but if you only have unsalted butter you can add a pinch of salt.
- Vanilla: Just a little touch of vanilla extract adds the perfect touch!
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make a Small Batch of Rice Krispie Treats
- Add 5 ounches (about 3 cups) of mini marshmallows to a large bowl that is microwave safe. Top it with 3 tablespoons of butter.
- Heat in the microwave in 30-second intervals until the butter is melted and the marshmallows are puffy.
- Stir the butter and marshmallows together with a rubber spatula until smooth. Then, add the vanilla extract and stir just until combined.
- Quickly add the Rice Krispie cereal, and fold it in until all of the cereal is coated in the marshmallow mixture.
- Transfer to a parchment-lined loaf pan (8.5 x 4.5" (21.6 x 11.4 cm) or 9 x 5" (22.8 x 12.7 cm) and gently press it in.
- Allow the cereal treats to firm up at room temperature for at least 1 hour before slicing and serving.
This recipe makes 4 large Rice Krispies treats or 8 mini ones.
Stovetop Method
If you prefer, this recipe can be made on the stovetop in a large pot or Dutch oven instead of a microwave.
- Melt the butter and marshmallows together over medium heat, stirring often.
- Once the marshmallows and butter are melted and smooth, remove from the heat and stir in the vanilla extract.
- Add the cereal, then fold it in gently.
- Transfer to a parchment-lined loaf pan and allow to cool for at least 1 hour.
- Slice, serve, and enjoy!
Storing Leftover Rice Krispie Treats
- Transfer the leftovers to an airtight container and store at room temperature for up to 3 days.
- Store between layers of parchment paper (or wax paper) to prevent sticking.
- For the best results, store them at room temperature - not the refrigerator. They become extra dense when stored in the fridge, although they will keep for longer (5-7 days).
- Freezing: If desired, you can freeze your cereal treats. Wrap them tightly in plastic wrap, then transfer to a labeled freezer bag. Freeze for up to 2 months and thaw before serving.
Expert Tips
- Line the loaf pan. Rice Krispies squares can be super sticky, and so for the best results (and easiest clean-up) I recommend lining the baking pan with parchment. I do this by cutting it to size, then greasing the pan and pressing it onto the greased surface. If you don't have parchment paper, you might find a light coating of non-stick spray helps.
- Sticky situation. Because gooey marshmallows stick to pretty much everything, use silicone or rubber cooking tools to help prevent a big mess. If you don't have silicone, you can use a greased spatula to press the mixture into the prepared baking pan.
- Double or quadruple. Hey, maybe you don't want to make a small batch! The recipe can easily be doubled for an 8x8" (or 9x9") baking pan, or quadrupled (x4) for a 9x13" baking pan.
Variations and Substitutions
- Brown butter: Instead of simply melting the butter with the marshmallows, melt your butter alone and brown it slowly (over medium to low heat) until it has a nutty flavor. Then stir in the marshmallows until melted, and finally add the vanilla and cereal. Talk about delicious!
- Gluten free: Swap the regular crispy rice cereal for a brand that is gluten-free. Rice Krispies do contain gluten (from the barley malt extract), but some generic brands do not have this additive. Depending on your location, you may be able to find brand name gluten-free rice cereal, but I like to use Nature's Path crispy rice when gluten-free is needed.
- Regular marshmallows: After testing many times over, we have found that mini marshmallows melt the best and make for a better texture. That being said, you can use regular - or even large marshmallows if desired. Simply weigh them (rather than measure) to ensure the total amount is equal to that in the recipe (5 ounces for a small batch, 10 ounces for a regular batch).
- Can I use fresh marshmallows? I haven't tested this recipe with homemade marshmallows, but hey - if you've made some from scratch I can't see why they wouldn't work! Just use weight as a measurement for the most accurate conversion.
More Cereal Treats:
If you loved this recipe for Small Batch Rice Krispies Treats, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Small Batch Rice Krispie Treats
This easy recipe for small batch Rice Krispie treats is the perfect solution to your sweet tooth!
Print
Pin
Rate
Servings: 4 servings
Calories: 249kcal
Equipment
- Loaf pan or small baking pan
Ingredients
- 5 ounces mini marshmallows (approximately 3 cups)
- 3 tablespoons butter cut into 3 pieces
- ½ teaspoon vanilla extract
- 2 ¼ cups Rice Krispies cereal
Instructions
- Prepare. Line a loaf pan (8.5 x 4.5") with parchment paper. Set aside.
- Combine. Add the marshmallows to a medium bowl and top with butter.5 ounces mini marshmallows, 3 tablespoons butter
- Melt. Heat in 30-second intervals in the microwave until the butter and marshmallows are melted.
- Mix. Stir to combine the butter and marshmallows, then add in the vanilla extract and stir again.½ teaspoon vanilla extract
- Cereal. Add in the crispy rice cereal and fold it in with a silicone spatula until completely coated in the marshmallow mixture.2 ¼ cups Rice Krispies cereal
- Form. Spread the cereal mixture into the loaf pan, spreading it out to the edges and into an even layer.
- Rest. Allow to set at room temperature for at least 1 hour.
- Slice or store. Remove the treats and slice into 4 bars (or 8 squares).
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Adapted from my recipe for Rice Krispies Treats.
Yield: 4 large bars or 8 mini treats.
Stovetop Method:
- Melt the butter and marshmallows together over medium heat in a medium saucepan, stirring often.
- Remove from the heat and stir in vanilla extract.
- Pour in the cereal and fold it in with a silicone spatula until completely coated in the marshmallow mixture.
- Spread the cereal and marshmallow mixture into the prepared loaf pan, spreading it out to the edges in an even layer.
- Allow to cool and set at room temperature for at least 1 hour.
- Remove the treats from the pan and slice into 4 bars (or 8 squares).
Nutrition
Calories: 249kcal | Carbohydrates: 42g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 179mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 1310IU | Vitamin C: 10mg | Calcium: 4mg | Iron: 5mg
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.
Leave a Reply