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Marshmallow Crispie Bars

See how to make super-easy, soft, and gooey marshmallow bars. See more

Marshmallow Crispie Bars

Read Reviews (108)

"Easy, easy, easy. As a variation, you can add candy coated chocolates, chocolate chips, or nuts." — SHECOOKS2

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Original recipe makes 2 dozen Change Servings

3 tablespoons butter
1 teaspoon vanilla extract

4 cups miniature marshmallows
4 cups crisp rice cereal

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Directions

Coat a 9 x 13 inch pan with spray oil or margarine.
In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
Let set for 2 to 3 hours. Cut into squares.

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VERY GOOD! I took the suggestion of adding an extra 1/2 cup of cereal, and the consistency was perfect...not too sticky and gooey. The vanilla really adds to the flavor, and using real butter is highly recommended. I do suggest either making a double batch for the 9X13 pan, or using a 9X9 or 8X8 for the original amount; I like thicker bars. Thanks Karen.

—HAVANA217

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Most Helpful Critical Review

Apr 17, 2007

Too gooey... needs a little more cereal

—Amanda

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141 Ratings

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Feb 24, 2006

The recipe was pretty good following the original recipe. I thought that it had a bit of a gritty/powdery taste to it. With the second batch I increased the cereal to 6 cups and added a tablespoon of the vanilla,and a teaspoon of corn syrup. They were so much better. Everyone loved them.

—AMWASH23

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Oct 10, 2005

RICE CRISPIE BARS = GOOEY OR WHY MAKE THEM!?? Great recipe - vanilla is a nice touch. I always melt my butter in the microwave and then mix in the marshmellows.... microwave another 15 seconds then mix in the cripies. Easier than than the pan. I like them thick also, so I make them in a 7 x 11 brownie pan.

—RATHBUN

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Mar 17, 2005

Perfect! I've never made rice crispie treats with vanilla, but it adds a great softness to the flavor. These are perfect as-is, but I just made a batch for Saint Patrick's day with these changes: cut back a little on the butter, went a little heavy on the marshmallows, and instead of vanilla I added (of course) green food coloring (about 10-12 drops for a double batch) and a few tablespoons of Irish Cream liquor. After I patted this into a 13x9 pan, I topped it with 1/4 cup each white, milk and semi-sweet chocolate chips, which I had melted and mixed with a tablespoon of butter and another few tablespoons of Irish Cream (this is the top layer of the Irish Cream Truffle Fudge recipe found here!). It spreads on top in a thin layer. They're a hit here!!

—LISAKP71

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Mar 19, 2008

These are excellent as is. Gooey and tasty. I made a few changes for later batches: 1/2 tsp vanilla (to make the taste a bit more mild), 5 cups rice crispies, also I added 1/4 cup of chocolate chips after I had almost completely mixes the bar mix (after they were not really warm). The butter and marshmallows amounts were the same. They produced great results. By waiting to add chips until after somewhat cool you keep the chips from melting into the marshmallow and getting messy. I preferred them this way for pops of chocolate flavor.

—MRS_TWYLA

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Jul 31, 2008

If you like gooey then look no farther. Like previous people I use the microwave. For the best flavor use real butter,.. a little extra doesn't hurt! ;)I also doubled the vanilla extract, and added an additional 1/2 cup of rice crispy cereal. I pressed into heart shaped pans and will be sending out "care packages" to my kids who are away at Universities. They'll be thrilled to have this childhood favorite. Thanks!

—SANDI K

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Jul 23, 2003

I know this sounds ridiculous but I DON'T make Rice Krispe Bars - I tend to burn the marshmellow (or something) b/c they ALWAYS - NEVER FAIL - Come out hard as a rock!! Therefore, I always let my mom make them until last night!! I did increase the krispies by a 1/2c and THEY WERE SOFT!! They are marshmellowy but not soggy! (I might try 5c of rice krispies next time - keep your fingers crossed that this increase won't ruin them). I will keep using this recipe b/c it was the first time these worked for me!! Thanks Karen!

—DREGINEK

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Nutrition

Calories
113 kcal
6%

Carbohydrates
21.6 g
7%

Cholesterol
8 mg
3%

Fiber
0.1 g
< 1%

Protein
1 g
2%

Sodium
105 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marshmallow Crispie Bars

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 113
Calories from Fat: 27

% Daily Value *
Total Fat 3g 5 %
Saturated Fat 1.9g 9 %
Cholesterol 8mg 3 %
Sodium 105mg 4 %
Potassium 12mg < 1 %
Total Carbohydrates 21.6g 7 %
Dietary Fiber 0.1g < 1 %
Protein 1g 2 %
Sugars 10.4g
Vitamin A 6 %
Vitamin C 10 %
Calcium < 1 %
Iron 31 %
Thiamin 17 %
Niacin 22 %
Vitamin B6 11 %
Magnesium < 1 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.