Pan Baked Rice Krispy Treats are a delightful twist on the classic no-bake cereal bar we all know and love. These golden, gooey treats combine crispy rice cereal with melted marshmallows and butter, but with an extra step—baking them in the oven for a lightly toasted, chewy texture. Perfect for school snacks, parties, or just a sweet craving, they’re a nostalgic favorite with a warm, comforting touch.
Pan Baked Rice Krispy Treats:
This baked version enhances the flavor by slightly caramelizing the marshmallow mixture, giving the treats a subtle crunch on the edges while keeping the center soft and chewy. It’s a simple yet creative upgrade to the beloved Rice Krispy Treat.
History:
Rice Krispy Treats were first created in 1939 by Kellogg’s employees Mildred Day and Malitta Jensen as a fundraiser for the Camp Fire Girls. Their original no-bake recipe quickly became a timeless American favorite. This baked version evolved as home bakers experimented with texture and flavor, introducing a cozy oven-baked finish that adds depth to the classic treat.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Pan Baked Rice Krispy
Ingredients
- 6 cups Rice Krispies cereal
- 4 cups mini marshmallows (plus extra for topping)
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F) and line a 9x13-inch baking pan with parchment paper.
- In a large pot, melt the butter over low heat.
- Add marshmallows and stir until fully melted and smooth.
- Stir in vanilla extract and a pinch of salt.
- Remove from heat and quickly mix in Rice Krispies cereal until evenly coated.
- Press the mixture firmly and evenly into the prepared pan using a spatula or wax paper.
- Sprinkle a few extra marshmallows on top and bake for 10–12 minutes until lightly golden.
- Cool completely before cutting into squares.
Notes
- Don’t overbake—just a light golden color is ideal.
- Use fresh marshmallows for the best gooey texture.
- Press gently for softer treats or firmly for denser ones.
- Add chocolate chips or M&M’s for extra flavor.
- Store in an airtight container to keep them soft.
Tips for Pan Baked Rice Krispy Treats:
- Grease your spatula to prevent sticking when pressing the mixture.
- For extra richness, drizzle melted white or milk chocolate on top.
- Try browning the butter slightly for a nutty flavor.
- Add a pinch of sea salt on top to balance sweetness.
- Microwave individual squares for 10 seconds to enjoy them warm.
FAQs for Pan Baked Rice Krispy Treats:
Q: Can I make these without baking?
Yes, skip the oven step for the traditional no-bake version.
Q: Can I use large marshmallows instead of mini?
Yes, just measure by volume and melt thoroughly.
Q: How long do they last?
Store at room temperature for up to 5 days in an airtight container.
Q: Can I freeze Rice Krispy Treats?
Yes, wrap individually and freeze for up to 2 months.
Q: What can I add for variety?
Mix in peanut butter, chocolate chips, caramel bits, or sprinkles for extra fun.
Conclusion:
Pan Baked Rice Krispy Treats bring a cozy twist to a beloved classic. With their toasted edges, chewy centers, and irresistible marshmallow sweetness, they’re a treat for all ages. Simple to prepare and endlessly customizable, this recipe is sure to become a go-to favorite for any occasion.