Rice Krispie squares are a real vintage treat; a lunch box staple; a childhood favourite. I’m pretty sure every kid in my school would have one of these delicious crispy squares when it came to morning break time! Including yours truly, of course.
If I haven’t said it already in one recipe or another, I have a bit of a marshmallow addiction. So, it’ll probably come as no surprise that I LOVE Rice Krispie squares. They were one of my favourite treats growing up…aside from marshmallows themselves.
They’re also super easy to make, and I’m so happy to share this recipe with you all! All you need is one heatproof bowl, one spatula and a microwave. Minimal mess for maximum gooey, sticky, marshmallowy goodness!
300g Rice Krispies
½ tsp vanilla extract
- Start by greasing a baking tin with butter or oil, and line with baking parchment. Add the butter to a heatproof bowl and melt in the microwave. Pour in the marshmallows and pop the bowl back into the microwave for 30 seconds. Stir to combine and microwave again for one final 30 second blast.
- Once the marshmallows and butter are melted together, stir in the vanilla extract. Add the Rice Krispies in three parts, folding together between each addition. Make sure the cereal is well coated in that sticky marshmallow mixture!
- Lightly grease a silicone spatula and scrape the mixture into the prepared tin. Spread evenly and gently press down into the pan.
- Leave your Rice Krispie treats to set for a couple of hours at room temperature, then lift them out of the pan and cut into squares.
If, for some crazy reason, you have some leftover treats, you can store them in an airtight container for up to 3 days. Make sure you add some baking parchment if you’re stacking your squares – did I mention how wonderfully sticky they are?!
I’d love to hear what you think of this recipe – leave me a comment below.