Rice Krispie squares with marshmallow fluff are super easy, wonderfully nostalgic, and come together in no time. It’s quicker, less fussy and (to us) simply tastes better than using melted marshmallows.
We tested this recipe numerous times to achieve the exact fluff-to-Rice-Krispies balance, ensuring they’re soft and chewy yet sturdy enough to slice cleanly.
Love fluff? Try our homemade marshmallow fluff – no corn syrup! 🩷
Why you’ll love it
- Super quick and fuss-free – no melting marshmallows, no mess.
- Soft and chewy, not sticky – holds its shape beautifully.
- Smooth vanilla flavour – lighter and cleaner tasting than melted marshmallows.
- Minimal ingredients
- Neat, sliceable squares
Ingredients and Substitutions
- Rice Krispies – We recommend using branded Rice Krispies, as that’s what this recipe was tested with. Supermarket own brands may work, but the texture and consistency can vary.
- Marshmallow fluff – We don’t recommend using homemade fluff here. It’s usually less sticky than the jarred kind, which can affect how well the bars hold together.
- Unsalted butter – Unsalted butter is ideal, but salted works too. Just leave out the extra pinch of salt.
- Vanilla extract & salt – Vanilla adds warmth and rounds out the sweetness, while a small pinch of salt balances the flavours.
Equipment
You’ll need an 8×8-inch (20×20 cm) square dish, lined with parchment paper and a slight overhang to make removal easy. If you’d like to double the recipe, use a 9×13-inch (23×33 cm) baking dish, which keeps the squares at almost the same thickness.
Top tip
Keep the heat low and gentle. You want everything just melted, not cooked.
How to make Rice Krispie squares with marshmallow fluff
- Step 1: Line an 8×8-inch (20cm x 20cm) baking dish with parchment paper, leaving a slight overhang for easy removal.
- Step 2: Add the butter and marshmallow fluff to a large saucepan and place over low heat.
- Step 3: Stir gently until the butter and marshmallow fluff are smooth and fully melted. Keep the heat low. The mixture should only melt, not boil. Stir in the vanilla extract and a pinch of salt.
- Step 4: Remove from the heat and fold in the Rice Krispies until evenly coated.
- Step 5: Fold the mixture gently, taking care not to squash the Rice Krispies.
- Step 6: Quickly transfer the mixture to the prepared pan before it starts to stiffen.
- Step 7: Press gently and evenly into the pan using a greased spatula or lightly buttered hands.
- Step 6: Let cool completely (30–45 minutes) before cutting into squares.
Variations
Chocolate-dipped – Dip the tops or half of each square in melted milk or dark chocolate, then let set.
M&M’s – Fold a small handful through the mixture or scatter over the top before pressing into the pan.
Chocolate drizzle – Drizzle melted chocolate over the top for an easy finish.
Sprinkles – Add on top for a funfetti vibe while the mixture is still warm so they stick.
Leftovers and storage
Store the squares in an airtight container at room temperature for up to 3 days.
We often keep ours in the fridge, which helps them stay nice and firm, especially in warmer weather.
More easy sweet treats
If you’re in the mood for more sweet treats, try our white chocolate and raspberry blondies, soft and buttery with pops of sharp berries. Our easy date squares are rich and caramelly, with a smooth filling and no oats, while the best rocky road fudge is deeply chocolatey and packed with texture. Finish with chocolate biscuit cake, a no-bake classic that always hits the spot.
Rice Krispie Squares with Marshmallow Fluff
Equipment
- 1 20cm x 20cm (8" x 8") baking tin or dish
Ingredients
- 3 tablespoons unsalted butter
- 1 tub (7.5 oz/213g) marshmallow fluff
- 1 teaspoon vanilla extract
- pinch of salt
- 5 cups Rice Krispies cereal
Instructions
- Line an 8×8-inch (20cm x 20cm) baking dish with parchment paper, leaving a slight overhang for easy removal.
- Add the butter and marshmallow fluff to a large saucepan and place over low heat.3 tablespoons unsalted butter, 1 tub (7.5 oz/213g) marshmallow fluff
- Stir gently until the butter and marshmallow fluff are smooth and fully melted. Keep the heat low. The mixture should only melt, not boil. Stir in the vanilla extract and a pinch of salt.1 teaspoon vanilla extract, pinch of salt
- Remove from the heat and fold in the Rice Krispies until evenly coated.5 cups Rice Krispies cereal
- Fold the mixture gently, taking care not to squash the Rice Krispies.
- Quickly transfer the mixture to the prepared pan before it starts to stiffen.
- Press gently and evenly into the pan using a greased spatula or lightly buttered hands.
- Let cool completely (30–45 minutes) before cutting into squares.
Notes
Variations
Chocolate-dipped – Dip the tops or half of each square in melted milk or dark chocolate, then let set. M&M’s – Fold a small handful through the mixture or scatter over the top before pressing into the pan. Chocolate drizzle – Drizzle melted chocolate over the top for an easy finish. Sprinkles – Add on top for a funfetti vibe while the mixture is still warm so they stick.Nutrition
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