Sheet Pan Rice Krispie Treats
These sheet pan rice krispie treats are soft, gooey, buttery, and perfect for feeding a crowd with multiple topping variations all in one pan! So nostalgic and fun.
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.