Small Batch Rice Krispie Treats

Homemade rice krispies treats on a white background with a blue stripe napkin.

Small Batch Rice Krispie Treats

Print Recipe

This easy recipe for small batch Rice Krispie treats is the perfect solution to your sweet tooth!

Course Dessert, Desserts, No Bake Desserts

Cuisine American

Prep Time 10

Cooling time 1

Total Time 1 10

Servings servings

Calories 249

Author Dorothy Bigelow

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

US Customary - Metric

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).

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).

Storing: These can be stored in an airtight container at room temperature for up to 3 days. Store the treats between layers of parchment or waxed paper to prevent sticking.

Freezing: These can be frozen, although the texture changes after freezing. Wrap each treat individually in plastic wrap, then place them in a large freezer bag and label. Freeze for up to 2 months, and thaw the treat before serving.

Nutrition