Chef notes

Put those boring, store-bought cereal treats back on the shelf — we’ve got something even better. Our ultimate Rice Krispie treats are super-indulgent and can actually be made frozen and served cold as a sweet and refreshing treat for a hot summer day.

The secret behind these next-level treats is a childhood favorite: jarred Marshmallow Fluff! Using Marshmallow Fluff in addition to regular and mini marshmallows keeps the treats even more moist and really amps up that toasty, buttery flavor. We know — marshmallow three ways sounds like a lot, but it’s exactly right for this beloved cereal treat.

After the treats rest for a bit, cut them into squares and put them on a skewer or popsicle stick to turn these into an easy-to-eat handheld treat. Better yet, before placing them in the freezer, dip each treat in melted chocolate before serving for an extra indulgent bite. Sprinkle your favorite crushed candy, chopped nuts or sprinkles on top for a colorful finish! The result is a kid-approved treat that’s cool, sweet and delicious — and unlike your favorite ice cream bar, they won’t melt everywhere after a few minutes in the hot sun.

Technique Tip: Before mixing your batter, coat your spatula with non-stick cooking spray to keep the mixture from sticking to your utensil.

Swap Option: Not a big Rice Krispie fan? Get creative and try making these treats with your favorite boxed cereal.

Ingredients

non-stick cooking spray, for greasing
1/2 stick unsalted butter, melted
1 (10 ounce) bag marshmallows
1 (16-ounce) container Marshmallow Fluff

½ teaspoon vanilla extract
½ teaspoon kosher salt
10 cups puffed rice cereal like Rice Krispies
1 (10-ounce) bag mini marshmallows

Fulfilled by

Preparation

Start by spraying a 9-by-13-inch baking dish with non-stick cooking spray. You can also line the dish with overlapping pieces of wax paper to help prevent the treats from sticking.

In a large pot set over medium-low heat, melt the butter and marshmallows together and stir constantly to prevent the mixture from burning.

Once marshmallows and butter are melted, add in fluff, vanilla and salt. Continue stirring until mixture is completely melted.

Transfer mixture to a large bowl. Add puffed rice cereal and mini marshmallows, and fold to combine. It may take about 2 to 3 minutes to completely incorporate everything.

Immediately transfer mixture to the prepared baking dish and firmly press into the edges of the dish. Cover with plastic wrap and let sit till treats have set fully, at least 1 hour but preferably overnight.

Cut into squares using a lightly greased knife or use your favorite cookie cutter. Garnish and embellish as desired.