Sheet Pan Rice Krispie Treats
I made these sheet pan rice krispie treats with my little girl this weekend, and we had so much fun with them that I knew I had to share the recipe with you! They’re soft, gooey, buttery, and made for sharing, whether that’s a birthday party, bake sale, movie night, or you just want a quick, easy project to make with little ones. Instead of making one plain batch, this version gets divided into sections with different toppings across the pan, which makes them way more fun to prep.
Why You’ll Love This Recipe:
- One batch makes enough for parties, bake sales, birthdays, and holiday trays
- You get multiple topping flavors in a single pan instead of making separate batches
- Soft, gooey, buttery texture just like the classic old-school version
- No oven required
- Easy enough to make with kids (of course I did the microwave part when I made them with my 4 year old, but she loved getting involved with everything else!)
- Perfect for customizing with candy, sprinkles, chocolate, cookies, or fruit so you can make them your own
What You’ll Need
The base recipe keeps things classic with puffed rice cereal, mini marshmallows, and salted butter so we end up with the familiar krispie treat base.
From there, you can keep them plain or turn the sheet pan into a mix-and-match dessert tray with different toppings added across sections of the pan. Mini chocolate chips, freeze dried strawberries, M&Ms, and rainbow sprinkles all work really well for adding different flavors and textures in one batch.
How To Make Sheet Pan Rice Krispie Treats
Everything starts with a simple buttery marshmallow mixture that gets melted together before the crispy rice cereal is folded in until fully coated.
Instead of pressing the treats into a regular baking dish, the mixture gets spread across a sheet pan, which makes this recipe perfect for parties, bake sales, birthdays, or feeding a crowd.
The fun part is adding different toppings across sections of the pan so you end up with multiple flavors! Once cooled and sliced, you’ve got a giant tray of soft gooey treats ready to share.
Storage
Store the Rice Krispie treats in an airtight container at room temperature for up to 5 days.
They’re best kept in the pantry rather than the fridge so they stay soft and chewy instead of turning hard.
I don’t recommend freezing these since the texture changes quite a bit once thawed.
Recipe Notes & Tips
- If you’re using a full stick of butter, cut it into tablespoon-sized pieces first so it melts more evenly with the marshmallows in the microwave.
- Fresh marshmallows make a big difference. Older or stale marshmallows don’t melt as smoothly and can affect the texture of the treats.
- Try not to press the mixture too firmly into the pan or the treats can turn dense instead of soft and gooey.
- Starting with larger toppings first helps them stick better to the warm treats before adding smaller toppings like sprinkles.
- You can easily customize different sections of the pan with different toppings depending on what everyone likes.
- Some fun variations I’ve tried include peanut butter drizzle, jam swirls, Nutella, hot fudge, crushed cookies, and all kinds of sprinkles.
Serving Ideas
These sheet pan Rice Krispie treats are perfect for birthday parties, bake sales, potlucks, classroom treats, movie nights, and holiday dessert tables.
Since you can customize different sections with different toppings, they also work really well for parties where everyone likes something different.
They’re especially fun cut into smaller squares and arranged on a big tray so people can grab different flavors!
Sheet Pan Rice Krispie Treats
Ingredients
- 7 cups puffed rice cereal
- 10 ounce bag mini marshmallows
- 4 tablespoons salted butter
Optional Toppings:
- Mini chocolate chips
- Freeze dried strawberry slices
- Plain M&Ms
- Rainbow nonpareils
Instructions
- Line an 11x15 sheet pan with parchment paper, leaving a little overhang on the sides for easier removal later.
- Add the mini marshmallows and butter to a large microwave-safe bowl. Microwave on HIGH for about 2 minutes.
- Stir well until the marshmallows are completely melted and the butter is fully combined.
- Add the puffed rice cereal and stir until everything is evenly coated in the marshmallow mixture.
- Transfer the mixture to the prepared sheet pan.
- Lightly spray your hands with nonstick spray, then gently spread and press the mixture into an even layer. Try not to pack it down too firmly so the treats stay soft and gooey.
- Divide the pan into sections and add different toppings to each area. Larger toppings work best added first so they stick more easily.
- Let the treats cool and set for about 45 minutes.
- Slice into squares and serve.
If you try this recipe, I’d love to hear about it! You can leave a review and rating below.