Best Rice Krispie Lunch Box Treats
Perfect for lunch boxes! These Rice Krispie treats are soft, chewy, and easy to make for the back-to-school season.
Equipment
- Large saucepan
- 13x9 inch pan
- Silicone spatula
Ingredients
- 6 tbsp salted butter cut into pieces
- 15 oz miniature marshmallows about 8 1/2 cups, divided
- 1 tsp pure vanilla extract
- 6 cups Rice Krispies cereal
- 3 tbsp colored sprinkles optional
Instructions
- Lightly grease a 13x9 pan with butter or line with parchment paper. Set aside.
- In a large saucepan over medium-low heat, melt the butter completely, stirring occasionally.
- Add 10 oz (about 5 1/2 cups) of marshmallows. Stir frequently on low heat until just melted and well combined with the butter. Do not turn up the heat—this keeps them soft and chewy.
- Stir in vanilla extract. Then add the Rice Krispies cereal and the remaining marshmallows (about 2 1/2 cups). Gently fold until combined and the extra marshmallows just start to soften.
- If using sprinkles, stir them in briefly. Immediately transfer the mixture to the prepared pan. Use a silicone spatula to gently pat it into an even layer—do not press down hard or the treats will become dense.
- Let cool completely at room temperature (about 30–60 minutes) before cutting into squares. Store in an airtight container at room temperature for up to 5 days.
Notes
Nutrition per serving: Calories: 99, Total Carbs: 15g, Net Carbs: 15g, Fats: 4g, Protein: 0g.
