3-Ingredient Rice Krispie Treats That Scream Childhood
This isn’t just a snack—it’s a time machine.
Crispy, sweet, and totally irresistible, these 3-ingredient Rice Krispie treats take you straight back to those after-school snack sessions.
No fancy equipment, no complicated steps, just pure marshmallow-y, buttery, childhood bliss in every bite.
These 3-ingredient Rice Krispie treats are the ultimate throwback snack—crispy, gooey, and magically addictive.
With just marshmallows, butter, and cereal, you can whip up a batch in minutes and watch everyone disappear them faster than you can say “childhood memories.”
Bonus: everyone will secretly wish you made more, so maybe double the batch…just saying.
3-Ingredients Rice Krispie Recipe
Ingredients
- 6 cups Rice Krispies cereal – Classic crunchy, and totally nostalgic.
- 1 10 oz bag of marshmallows – Regular or mini, your call. Bonus points if you eat a few while cooking.
- 3 tablespoons butter – Or margarine if you’re feeling frugal or rebellious.
Instructions
- Melt the butter. Grab a large saucepan, toss in the butter, and melt it over low-medium heat. Don’t burn it unless you’re into charcoal-flavored treats.
- Add marshmallows. Stir constantly until they melt into a smooth, sticky, gooey dream. If you sneak a finger taste, I won’t judge.
- Mix in the cereal. Remove the pan from heat, pour in Rice Krispies, and stir until every flake is coated in marshmallow magic.
- Press into a pan. Grease an 8×8-inch pan lightly and press the mixture in evenly. Tip: use a buttered spatula or wax paper to avoid sticky fingers.
- Cool & slice. Let it rest for 10–15 minutes, then cut into squares. Warning: the aroma may tempt you to eat a corner first.
Why This Recipe is Awesome
Here’s why this recipe will make you do a little happy dance in your kitchen:
- Three ingredients, zero stress. Seriously, if you can melt butter, you’re already halfway there.
- Fast AF. You can go from “I’m hungry” to “I’m eating nostalgia” in under 15 minutes.
- Perfect texture. Gooey, crispy, soft…all in one bite. No weird chewy edges that ruin the vibe.
- Kid-friendly and adult-approved. AKA nobody will judge you for eating straight from the pan.
- Customizable. Add chocolate chips, sprinkles, or a drizzle of peanut butter if you’re feeling fancy—or just chaotic.
Basically, it’s idiot-proof. Even I didn’t mess it up the first time.
Ingredients You’ll Need
- 6 cups Rice Krispies cereal – Classic, crunchy, and totally nostalgic.
- 1 (10 oz) bag of marshmallows – Regular or mini, your call. Bonus points if you eat a few while cooking.
- 3 tablespoons butter – Or margarine if you’re feeling frugal or rebellious.
Optional extras: chocolate chips, peanut butter drizzle, sprinkles, or a pinch of salt to elevate the flavor.
Step-by-Step Instructions
- Melt the butter. Grab a large saucepan, toss in the butter, and melt it over low-medium heat. Don’t burn it unless you’re into charcoal-flavored treats.
- Add marshmallows. Stir constantly until they melt into a smooth, sticky, gooey dream. If you sneak a finger taste, I won’t judge.
- Mix in the cereal. Remove the pan from heat, pour in Rice Krispies, and stir until every flake is coated in marshmallow magic.
- Press into a pan. Grease an 8×8-inch pan lightly and press the mixture in evenly. Tip: use a buttered spatula or wax paper to avoid sticky fingers.
- Cool & slice. Let it rest for 10–15 minutes, then cut into squares. Warning: the aroma may tempt you to eat a corner first.
How to Serve
Serve them as-is for a classic snack attack, or jazz them up with chocolate drizzle, rainbow sprinkles, or a little peanut butter swirl.
Perfect for lunchboxes, movie nights, or spontaneous nostalgia binges.
Honestly, these are fine eaten standing over the pan with zero shame.
Nutrition Facts (Approx. per serving)
- Calories: 150–180
- Carbs: 30g
- Protein: 1–2g
- Fat: 4–6g
- Fiber: 0–1g
- Sugar: 15–18g
FYI: Totally worth it. Life is short, childhood memories are forever, and sugar makes everything better.
Common Mistakes to Avoid
- Burning the butter or marshmallows. Keep the heat low and stir constantly—nobody likes smoky Rice Krispie treats.
- Pressing too hard. You want gooey, not concrete. Gentle presses are your friend.
- Skipping the greasing. Unless you want to see your hard work stick to the pan forever.
- Adding cereal too early. The marshmallow needs to be fully melted for even coating.
Alternatives & Substitutions
- Cereal swap: Try Cocoa Krispies or Cheerios for a fun twist.
- Butter substitute: Margarine or coconut oil works if you want a slightly different flavor.
- Marshmallow swap: Vegan marshmallows exist, so nobody gets left out.
- Add-ins: Chocolate chips, peanut butter, crushed cookies, or sprinkles—go wild.
Final Thoughts
There you have it: 3 ingredients, zero stress, and a direct ticket back to childhood.
Perfect for a snack, dessert, or emergency sugar fix.
Now go make a batch, enjoy the gooey goodness, and maybe even eat one with a big glass of milk—because you deserve it.
FAQ (Frequently Asked Questions)
Can I make these ahead of time?
Yep! Store in an airtight container at room temp for up to 3 days. They stay soft and chewy.
Can I use mini marshmallows?
Absolutely. They melt faster and make stirring a breeze.
Can I double the recipe?
Totally. Just use a bigger pan or two pans so nothing overflows.
Do I have to use Rice Krispies?
Technically no, but let’s be real—substitutes change the texture and nostalgia factor.
Can I add chocolate?
Yes, drizzle melted chocolate over the top or fold in chips. Adulting, leveled up.
How do I cut without sticking?
Use a buttered knife or lightly grease your hands. Wax paper works too.
Are these gluten-free?
If you use gluten-free Rice Krispies, absolutely. Otherwise, check the cereal packaging.
