my rice crispie square recipe

I get numerous hits daily from people searching for rice crispie square recipes, and I realised it must be quite a disappointment for them to come here, read about how I developed the perfect one, and then not get the actual recipe.

So, here it is for the world to assimilate, bake with and ultimately consume.


  • 22 large size marshmallows
  • 10 ml pure vanilla extract
  • 1/4 cup of unsalted butter
  • 4 1/4 cups of rice crispies
  • 1/4 cup of peanut butter chips


Melt the butter, vanilla and marshmallows together over the lowest heat setting on your stove by placing the butter and vanilla into a large pan first, then placing the marshmallows on top of that (just makes it less sticky when melting the marshmallows).

It will take about 20 minutes to melt everything together, and you may need to stir things up with a spatula at some point (tip: drench the spatula in water first to avoid marshmallows sticking to it too much).

Be sure to check on the mixture every few minutes to avoid any burning of the melted marshmallows.

Once the mixture is soft enough, remove the pan from the stove and pour in the rice crispies and peanut butter chips. Mix everything together using the spatula. Pour the mixture out into the container you want to use to hold the rice crispie squares – I recommend something plastic to avoid sticking. You can again water the spatula to help press the mixture down into a flattened surface.


For extra charm, sprinkle the surface lightly with some freshly shaven dark chocolate.

July 12, 2007 Edit: I get loads of hits from search engines for people looking for this recipe. Please, if you use it, I’d love to hear from you that you did, and how it turned out for you. Just leave a comment below. Thanks!


rice crispie square mastery

After months of experimentation, I think I finally made the perfect batch of Rice Crispie squares. This is saying a lot for someone who barely ever bakes and hates cooking.

I realised, after many failed attempts, that achieving this perfection involves the optimum ratio of butter to Rice Cripies, and marshmallows to Rice Crispies, not butter to marshmallows. Thinking of it this way makes a huge difference.

Some of my failed batches have included from rock-hard to very crunchy squares, overly-sweet squares, burnt marshmallows and extremely soft but practically tasteless squares.

This final batch, however? Soft, chewy, just sweet enough and perfectly delectable. I think I can now call myself the Rice Crispie Square Master. Although I suppose for that rank to stick, I’ll have to repeat this achievement at least a few more times.

September 8, 2006 Edit: For all you people searching, I’ve now posted my perfect rice crispie square recipe.