Love rice crispy treats but don’t need a ton? Try scaling the recipe down by using an 8×8 pan. These rice crispy treats in an 8×8 pan are the perfect amount!
Rice crispy treats are one of my favorite desserts to make. Some of my family’s favorite rice crispy treat recipes are these cookie butter rice crispy treats and these copycat Starbucks rice crispy treats. If you have leftover marshmallows from camping or smores these rice crispy treats with jumbo marshmallows are also awesome.
These rice crispy treats in an 8×8 pan are perfect if you don’t have a larger pan or you’re not wanting to make a ton of rice crispy treats. To me, they’re the perfect amount!
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🧾 Ingredients needed
For this recipe, you will need:
- Rice cereal: Such as Rice Krispies
- Mini marshmallows: You’ll need about 10.5 ounces of mini marshmallows.
- Butter: I used unsalted butter. If you only have salted butter on hand then leave out the salt.
- Salt: You’ll need one pinch of salt.
- Vanilla: If possible, I recommend using pure vanilla extract for the best results.
🌡️ Equipment needed
You will need a large pot, mixing bowl, and an 8×8 or 9×9 pan.
⏲️ Recipe instructions (step by step guide)
Measure your rice cereal out in a large mixing bowl. Add one cup of mini marshmallows in with the cereal. Set it aside.
Spray a large cooking pot with non stick spray. Next, slice your butter and add it to the pot. Cook on low until the butter is melted.
Add the remaining mini marshmallows and cook them on medium-low until they are completely dissolved in the butter. Be careful not to raise the temperature too high. The mixture is best cooked low and slow while frequently stirring. Once the mini marshmallows are completely melted add the vanilla extract and salt. Stir well.
Pour over the rice cereal. Using a spatula mix it well and then transfer it to a greased 8×8 inch pan.
Let rest one hour before cutting and serving. Do not refrigerate these treats.
🧂 Variations
- Add some chocolate chips or M&M candies in.
👩🏻🍳 Tips
- Do not press down too hard when adding the mixture to your pan. If you press too much it will cause the rice crispy treats to be hard.
- Do not refrigerate these treats. They’re best kept at room temperature.
- Use fresh marshmallows. Stale marshmallows will cause your treats to be tough or may not melt properly.
📖 How to store leftovers
Store leftover treats in an airtight container at room temperature. The rice crispy treats will be good for up to four days after making.
Other rice crispy treat recipes:
If you tried this Rice Crispy Treats in an 8×8 Pan or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Rice Crispy Treats in an 8×8 Pan
Equipment
- Large pot
- Mixing bowl
- 8×8 pan or 9×9 pan
Ingredients
- 5 cups rice cereal
- 10.5 ounces mini marshmallows
- ¼ cup unsalted butter
- ¼ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Measure your rice cereal out in a large mixing bowl. Add one cup of mini marshmallows in with the cereal. Set it aside.
- Spray a large cooking pot with non stick spray. Next, slice your butter and add it to the pot. Cook on low until the butter is melted.
- Add the remaining mini marshmallows and cook them on medium-low until they are completely dissolved in the butter. Be careful not to raise the temperature too high. The mixture is best cooked low and slow while frequently stirring. Once the mini marshmallows are completely melted add the vanilla extract and salt. Stir well.
- Pour over the rice cereal. Using a spatula mix it well and then transfer it to a greased 8×8 inch pan.
- Let rest one hour before cutting and serving. Do not refrigerate these treats.
Julie M says
Perfect recipe for a smaller pan. (I don’t always want a 9×13 pan of bars.) I also add mini M&Ms to make it more colorful. Thanks for posting this.
Jamie says
These are perfect as a sweet treat!
Lindsay says
LOVE the batch size of this recipe! Fabulous taste and the perfect amount for us.
Angela says
Thanks for sharing this recipe. My family loves them.