Classic chewy crispy squares (Printable Version)

Chewy, crispy squares from melted marshmallows and puffed rice; optionally topped with smooth chocolate.

# What You Need:

→ Base

01 - 6 cups puffed rice cereal (e.g., Rice Krispies)
02 - 4 cups mini marshmallows
03 - 3 tablespoons unsalted butter

→ Optional Chocolate Topping

04 - 1 cup semi-sweet chocolate chips

# Steps:

01 - Line a 9x13-inch baking pan with parchment paper or lightly grease it.
02 - In a large saucepan over low heat, melt the butter. Add mini marshmallows and stir constantly until fully melted and smooth.
03 - Remove the saucepan from heat. Immediately add the puffed rice cereal and gently fold until all cereal is evenly coated.
04 - Quickly transfer the mixture to the prepared pan. Using a buttered spatula or wax paper, press the mixture firmly and evenly into the pan.
05 - For the optional topping, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spread evenly over the cereal mixture.
06 - Allow to cool at room temperature for at least 30 minutes, or until completely set.
07 - Cut into 16 squares and serve.

# Expert Advice:

01 -
  • They're genuinely foolproof—even if you've never baked anything, you'll nail these on the first try.
  • Fifteen minutes of work gets you a pan of treats that disappear faster than you'd expect.
  • The texture is exactly that balance between crispy edges and chewy center that makes you reach for another square.
02 -
  • The cereal starts going stale the moment it's coated, so make these and eat them within a day or two—they're best when they still have that crispy snap.
  • If your marshmallows are old or have been open for a while, they won't melt as smoothly, so keep that box sealed tight or buy fresh when you're ready to make these.
03 -
  • Use a bench scraper or a sturdy spatula dipped in butter to press the mixture—it gives you more control and less mess than trying to use your hands.
  • If you accidentally let the marshmallow mixture cool too much before pressing it into the pan, microwave it for 15-20 seconds to soften it back up rather than starting over.
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