Print
Rice Krispy Bars

Homemade Rice Krispy Bars

These rice krispy bars are chewy, gooey, and absolutely delightful! My homemade marshmallow is what puts them over the top!

Course Dessert
Cuisine American
Keyword rice krispy bars
Setting Time 15 minutes
Servings 9 large bars
Calories 156 kcal
Author Amanda Rettke

Ingredients

HOMEMADE MARSHMALLOW

  • 1/2 ounces unflavored gelatin powder
  • 1 cup (237g) water, divided
  • 1 cup (200g) granulated sugar
  • 1 cup (336g) light corn syrup
  • 4 tablespoons butter, melted and cooled
  • 1 teaspoon good quality vanilla (can use up to 1 tsp more if desired)
  • 1/8 teaspoon salt

RICE KRISPY BAR

  • 6 cups Rice Krispy cereal

Instructions

  1. Line a 9-inch square baking dish with parchment.
  2. HOMEMADE MARSHMALLOW
  3. Mix gelatin and 1/2 cup of the water in the bowl of an electric mixer. Prepare the sugar mixture and while you are doing this the gelatin will bloom.
  4. In a small saucepan, bring 1/2 cup of water, sugar, and light corn syrup to a boil.
  5. Boil until it reaches 240°F and then remove the pan from heat. (this usually takes about 6 minutes)

  6. With the mixer on medium speed and using the whisk attachment, slowly pour the hot liquid into the gelatin.
  7. Increase the speed to high and beat mixture until it becomes white and fluffy (about 5 minutes)
  8. Turn the mixer to low and add in melted butter, vanilla, and salt. Allow to mix on high for another minute or so and then remove the bowl from the stand mixer.

RICE KRISPY BARS

  1. Add in Rice Krispies and stir by hand. Stir until everything is well-coated, this should take about a minute and a little elbow grease.
  2. Transfer the mixture to the prepared baking dish.
  3. Refrigerate for 10-15 minutes (or up to overnight) to make sure the marshmallows set.
  4. Serve and enjoy!

Recipe Notes

There is a video showing how I made homemade marshmallow for rice krispy bars here. (clickable link)