Big-Batch No-Bake Rice Crispy Treats (20 Servings, Nut-Free)

Name: Big-Batch No-Bake Rice Crispy Treats (20 Servings, Nut-Free)
Prep time: 10 min
Cook time: 5 min
Total time: 1 h 15 min
Yield: 20 squares
Cuisine: American
Ingredients: Cooking spray or a little butter for the pan; 6 tbsp (85 g) unsalted butter; 2 tsp vanilla extract; 1/2 tsp fine salt; 2 bags (10 oz / 283 g each) mini marshmallows (about 10 cups total), divided; 10 cups (about 300 g) crisp rice cereal

Asher Sadler·1 hr 15 min·20 squares

These classic no-bake rice crispy treats are fast, reliable, and perfect for serving a crowd. They’re chewy-crisp with toasted marshmallow flavor, slice cleanly, and stay tasty at room temperature—great for transporting and sharing. This version is scaled for about 20 generous squares and includes a simple press-in technique that keeps them tender (not brick-like). Vanilla and a pinch of salt make the flavor pop without adding complexity.

Dessert
No-Bake
Crowd
Nut-Free

1 hr 15 min total · 10 min prep · 5 min cook · 1 hr rest

190 kcal · 2g protein · 35g carbs · 6g fat total

Large pot · 9x13-inch baking pan · Parchment paper · Silicone spatula

Ingredients

•Cooking spray or a little butter for the pan
•6 tbsp (85 g) unsalted butter
•2 tsp vanilla extract
•1/2 tsp fine salt
•2 bags (10 oz / 283 g each) mini marshmallows (about 10 cups total), divided
•10 cups (about 300 g) crisp rice cereal

Instructions

Prep

Line a 9x13-inch baking pan with parchment (leave overhang as “handles”) and lightly coat with cooking spray. Lightly spray a silicone spatula or spoon too.

Melt and mix

In a large pot over low heat, melt the butter until just liquid and foamy (don’t brown it).

Add about 3/4 of the mini marshmallows and stir constantly until mostly melted and glossy, with just a few small lumps.

Turn off the heat. Stir in the vanilla and salt.

Add the cereal and fold until evenly coated.

Add the remaining marshmallows and fold just until they’re dispersed—this gives you little pockets of gooey marshmallow.

Press and set

Immediately scrape into the pan. Using the sprayed spatula (or clean, lightly oiled hands), press gently into an even layer—firm enough to level it, not so hard that it compacts into a tough slab.

Let set at room temp until cool and firm, about 45–60 minutes. You’ll know it’s ready when the surface feels dry and the slab lifts as one piece.

Slice and serve

Lift out using the parchment handles and cut into 20 squares (4 x 5 grid).

Notes

For donations/serving: let fully cool before wrapping to prevent condensation. Wrap individual squares in plastic wrap or place in single layers separated by parchment in an airtight container. Best within 2 days for maximum crispness; still good up to 4 days airtight at cool room temp. Avoid the fridge (they turn hard). If you need them dairy-free, use a plant-based butter; texture will be slightly softer. To prevent sticking when cutting, lightly oil the knife and wipe between cuts.