Vintage Kellogg’s Rice Krispies Treats With A Secret Trick For Making Them Chewy & Moist! Recipe

I finally perfected How To Make Soft Rice Krispie Treats with a tiny pantry trick from my childhood that keeps them incredibly soft every time.

I love digging up vintage recipes and this Kellogg’s Rice Krispies Treats got me hooked all over again. You think you know a classic until a tiny change flips everything, and yes I mean the secret trick: light corn syrup.

Tossed with gooey marshmallows it makes the squares chewy and almost moist in a way store bought ones never are. I messed with timing and found a texture that holds up but still melts in your mouth, so you can hand these to kids or hide them in the cookie jar.

How To Make Soft Rice Krispie Treats

Ingredients

• Unsalted butter: adds rich fat and moisture, helps chew, mostly saturated fat, isnt very nutritious.
• Marshmallows: pure sugar, make treats super sweet and gooey, almost zero protein or fibre.
• Rice Krispies: light cereal, mostly carbs for quick energy, little fiber or protein.
• Light corn syrup: secret for chewiness, adds moisture and sticky texture, pure sweetener.
• Vanilla extract: tiny flavor boost, makes sweetness rounded and homey, basically no calories.
• Salt: small pinch balances sweetness, brings out flavors, not a health risk in small amounts.
• Cooking spray or parchment: makes cleanup easy, no nutrients, helps you get neat edges quick.

Ingredient Quantities

• 3 tablespoons unsalted butter, plus a little extra for greasing the pan
• 1 (10 ounce) bag marshmallows, about 40 large marshmallows or roughly 6 cups mini
• 6 cups Kellogg’s Rice Krispies cereal
• 2 tablespoons light corn syrup (secret trick for extra chewiness)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine salt
• Optional: nonstick cooking spray or parchment paper to line the pan

How to Make this

1. Lightly butter a 9×13-inch pan or line it with parchment or nonstick spray, set aside.

2. Measure 6 cups Kellogg’s Rice Krispies into a big bowl so it’s ready to go.

3. In a large heavy pot melt 3 tablespoons unsalted butter over low heat, dont let it brown.

4. Add the 10-ounce bag marshmallows (about 40 large or 6 cups mini) and stir until they start to melt.

5. Stir in 2 tablespoons light corn syrup, that’s the secret trick for extra chewiness, keep stirring on low until the mixture is smooth and glossy.

6. Remove pot from heat, stir in 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt.

7. Quickly fold in the Rice Krispies until every bit is coated, dont overmix or you’ll make them tough.

8. Transfer mixture to the prepared pan, press it down evenly with a buttered spatula or a piece of parchment or wax paper, press gently not hard or they’ll turn dense.

9. Let cool at room temperature about 20 to 30 minutes until set, then slice with a buttered or warmed knife for cleaner cuts. Store in an airtight container at room temp up to 3 days, or warm a square a few seconds in the microwave if you want it extra gooey.

Equipment Needed

1. 9×13 inch baking pan, greased or lined with parchment or nonstick spray
2. Large heavy-bottomed pot for melting the butter and marshmallows
3. Big mixing bowl for the 6 cups Rice Krispies
4. Measuring cups and spoons (you’ll need a 1 cup measure plus tbsp and tsp)
5. Rubber spatula and a wooden spoon or heatproof spatula for stirring
6. Buttered spatula or a piece of parchment/wax paper to press the mixture down
7. Sharp knife or bench scraper, warmed or buttered for cleaner cuts
8. Stove or cooktop (and optional microwave if you wanna warm a square)

FAQ

Vintage Kellogg’s Rice Krispies Treats With A Secret Trick For Making Them Chewy & Moist! Recipe Substitutions and Variations

• Unsalted butter: swap with solid coconut oil (use the same 3 tbsp) for a dairy free option, or use vegan butter or vegetable shortening if you want a neutral taste—coconut will add a slight coconut flavor.
• Marshmallows (10 oz): no whole mallows? use about 1 1/4 cups marshmallow creme or 6 cups mini marshmallows; the creme melts smooth but can take a bit more stirring so it mixes even.
• Light corn syrup: replace 2 tbsp with 2 tbsp light golden syrup or glucose syrup for the same chewiness, or use honey or agave 1:1 if you dont mind a touch of different flavor.
• Kellogg’s Rice Krispies cereal: any puffed rice cereal works (same volume), or try puffed millet or puffed quinoa for a nuttier twist though the texture might be slightly different.

Pro Tips

1. Heat slow and steady, stir nonstop. If the marshmallow mix starts to brown, take it off right away or you get a scorched flavor thats impossible to hide. Microwave in short bursts is a good backup if your stove is being weird.

2. Pressing matters more than you think. Line the pan with parchment and press the mix down with a buttered piece of parchment or your hands lightly, dont mash it flat or the bars get dense.

3. For perfect squares, warm your knife under hot water, wipe it dry between cuts and slice in one smooth motion. Cold knives tear, sticky knives make a mess.

4. Tweaks for texture and storage: add another tablespoon of light corn syrup if you like extra chew, or a tad less if you want firmer bars. Store airtight at room temp for a few days or wrap singles and freeze for longer, then zap 6 to 8 seconds in the microwave to bring back the gooey.