Ritz Krispies are no-bake dessert bars made with Ritz crackers and marshmallows blended together for an ooey-gooey buttery, sweet, and salty treat. You can never go wrong with a simple no-bake dessert!
Ritz Crispies
Yes, you read that correctly, these are Ritz Crispies, not Rice Krispies. It’s a sweet and salty treat made with Ritz crackers instead of cereal. The crackers add a buttery flavor from the crackers and an added crunch. (I did something similar with my No Bake Oreo Bars!)
Butter: I used 6 tablespoons (3/4 of a stick) of unsalted butter. You could also use salted butter.
Marshmallows: Look for a 10-ounce bag of mini marshmallows. You will need 6 cups. I also have homemade marshmallows you can make.
Ritz Crackers: You will need 3 cups (about 64) of crushed Ritz crackers, plus an extra 5 crackers to crush for the topping. This is about 2 sleeves. You could also use another brand of buttery round crackers in this recipe.
Variations to Ritz Crispies
These bars are delicious and addicting on their own, but you can always add some ingredients to add more flavors. Try folding in some M&M candies, chocolate chips, peanut butter chips, or even white chocolate morsels.
Can I Use a Different Sized Pan?
If you want to use a 9×13 I recommend doubling the recipe. These are already thin bars in an 8×8 pan.
How to Store Ritz Crispies
Store the bars in an airtight container for 2-3 days in the refrigerator. You could also freeze the bars. If freezing them, cut them into individual bars and wrap each in plastic wrap. Finally, store the wrapped bars in a freezer-safe bag for up to 3-4 months. Be sure to label and date the packaging.
More Delicious Bars
Ritz Crispies
Ingredients
- 6 tablespoons unsalted butter
- 1 bag (10 ounces) miniature marshmallows, about 6 cups
- 3 cups (252 g) crushed Ritz crackers, about 2 sleeves (64 crackers), plus 5 more crackers crushed for topping
Instructions
- Spray an 8×8-inch baking dish with nonstick cooking spray. Set aside.
- In a large pot over medium heat, melt butter.
- Add marshmallows, stirring frequently until completely melted, 4-5 minutes.
- Remove the pot from heat and use a clean rubber spatula to fold in the Ritz crackers. (To prevent sticking, spray the spatula with nonstick spray.) Stir until well-coated.
- Transfer the mixture to the prepared baking dish and press into an even layer.
- Crush about 5 crackers and sprinkle on top of the bars.
- Allow the bars to cool to room temperature before cutting and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
The recipe is adapted from Lauren’s Latest Ritz Krispie Treats.
Thank you
These sound awfully good, I may give them a try, what a good idea!
Perfect dessert to try – love everything about it. Can’t wait to eat some(the whole pan I’m betting 😉)
Again I haven’t tried these but I have a question. How fine should the crackers be crushed? Coarsely or very fine like bread rumbs? The recipe doesn’t specify.
Both work in this recipe. The images are a rough chop. A fine crumb (like bread crumbs) will yield a bit of a gooey bar.
Can you change out the butter for margarine ? Thank you in advance .
This was an oddly fabulous recipe. I made a batch and after they had cooled, each member in my family of five took one bite and declared these the worst “dessert” I had ever made. The treats were somewhat dry and not very flavorful.
The next day guilt set in (I hate waste) as I began to toss them in the trash, so I decided to give them one more taste. Oh my gosh! I was shocked to discover they had magically turned into a gooey, delicious lump of yum. The ritz crackers must have soaked up the buttery marshmallows which changed the consistency of the treats.
My family members, who hated the marshmallow mess the night before, tried them again and loved them! They couldn’t believe they were eating the same dessert.
I’ll definitely be making these again, but will allow them to ripen overnight before serving. This recipe is a keeper.
How can I adapt this recipe to use a jar of marshmallow creme, or “fluff,” as most people call it? I have a small jar in my pantry that I don’t want to go out of date.
I was at first dismissive of this recipe but the more I thought about it, the better it sounded. I doubled the batch to fit a 9×13 (as recommended), added some vanilla extract to the marshmallow mixture before incorporating the cracker crumbs, and folded in some white chocolate chips. I found the bars to be subtle yet delicious. Overall I enjoyed it more than rice-crispy treats.
Also, I chopped up the crackers giving most a rough chop, but some a finer chop. This seemed to incorporate really well into the mallow cream.
Great feedback and alternations, thanks, Caitlin!
I haven’t tried these yet, but I think I’ll mix in some peanut butter and then add chocolate almond bark melted over the top! Yum!
Made the recipe today, so simple and very tasty. Nice way to use crackers, and they taste equally as good as the traditional ones