This Small Batch Rice Krispie Treats recipe is super delish, packed with gooey marshmallows, super easy to whip up, and perfect for 2-4 people! They're the best thick, soft cereal treats ever and are made in a 6-inch square pan with just 5 ingredients.
Line a 6x6 baking pan with parchment paper cut into a 6x10 inch strip, then spray lightly with non-stick spray. Alternatively, you can grease or butter the entire pan.
Slowly melt the butter in a large skillet on low heat.
Once the butter is melted, add the vanilla and marshmallows. Melt the marshmallows slowly but not fully melted. You want it slightly lumpy.
Add the milk and stir to combine. Turn off the heat.
Add the Rice Krispies Cereal. Stir until the cereal is fully coated with the marshmallow mixture.
Dump into the prepared baking pan. Use a greased spatula to spread out the treats and press down just a little bit. Do not compact them or they become rock-hard.
Allow to fully chill in the fridge, for about 30 minutes.
Then cut into 4 – 6 pieces.
Notes
Notes about ingredients and substitutions
Do not compact the treats when pressing them into the pan, or they become too hard.
Store leftovers at room temperature in an airtight container for up to one week.
For longer storage, they can be frozen for up to several months. Wrap the treats in wax paper and place them inside an airtight container. Place the treats in the freezer for up to 6 weeks. Let them thaw at room temperature for about an hour before serving.