Thick and chewy homestyle Rice Krispie Treats loaded with whole mini marshmallows are much bigger than traditional treats but are made using our award-winning recipe.
Grease your mixing bowl and baking pan with butter or baking spray.
Pour the crisp rice cereal into the greased mixing bowl and set aside.
Cut the butter into slices and place in the large saucepan.
Begin melting the butter over low heat.
Reserve 1 ½ cups of the mini marshmallows, then pour the rest into the saucepan.
Heat, stirring occasionally, for 7-10 minutes, until 75% of the marshmallows have melted.
Remove the marshmallows from the heat and stir the marshmallows until melted.
Pour the melted marshmallows over the bowl of cereal.
Stir until combined.
Pour the reserved 1 ½ cups of mini marshmallows into the cereal treat mixture and stir just until blended.
Gently press the Rice Krispie treats mixture into the greased 9x13-inch pan.
Spread into an even layer, keeping the treats nice and thick. Do not compact them into the pan or your treats will be hard.
Set the pan of cereal treats aside at room temperature for about 1 hour.
Cut the pan of cereal treats into 8 large rectangles or up to 24 smaller rectangles or squares.
Notes
The calories listed are for 8 large Homestyle Rice Krispie Treats. You can cut them into smaller treats if you desire.
Be sure to use fresh marshmallows. Soft marshmallows will make soft treats. Stale, firm marshmallows will make hard treats.
Do NOT overheat your marshmallows. Overheated marshmallows = hard treats.
Store your treats in an airtight container at room temperature for up to 5 days.
You can freeze your homestyle crispy treats by wrapping them in wax paper or Glad Press 'n Seal, then placing them in a large zip-top bag. Freeze for up to 3 months.