Small batch rice krispie treats are a fun and quick way to enjoy your favorite treat, without all the leftovers! You can make this batch on the stovetop in just 10 minutes, and enjoy all 4 treats made in muffin cups.
Rice krispie treats are definitely one of those desserts that I just can’t stop eating. Every time I walk by the pan, I cut myself another sliver. Oh, you too? Well, then let’s scale ’em down to make fewer servings! We’re going to use a muffin pan to make 4 little cups, but you can press this small batch of rice krispies into any small pan—a bread loaf pan, muffin pan, or even just roll them into balls. You can drizzle them with chocolate, stir in peanut butter, whatever you wish!
Speaking of peanut butter, I have a similar recipe for peanut butter rice krispie treats made in a bread loaf pan. You can make both of these in the same day, and still have less than a standard full-size recipe for rice krispie treats! It makes my heart truly happy.
It’s a great way to use any leftover rice cereal in the box, too! I often have leftover cereal because sometimes, I make my baked breaded chicken strips with a portion of rice cereal because it makes things extra crispy! Try mixing half Panko bread crumbs and half rice krispies next time you want to make a crispy crust on protein.
These treats are a perfect portion for kids to tuck in their lunch, but I’ve also got a naturally sweetened rice krispies treats version for even younger kids, too.
Ingredients to make this:
- butter: Any kind of butter here will do–salted or unsalted is fine. If you’re using unsalted, add a pinch of salt to the recipe–salt makes the flavor of sweet desserts really pop!
- marshmallows: I want you to use what you have in your pantry. If you’re using the large marshmallows (the ones that you use to make smores rice krispie treats, of course), use 10 of them, or 70 grams. If you’re using the mini marshmallows, use 1 1/4 cups (also 70 grams). I really like to do this recipe by weight, but also, you can measure marshmallows with your heart and add extras! You can also try stirring in extra mini marshmallows at the very end of the recipe (before putting them in cups) for a double-stuffed experience! Before you put the the mixture in the cups, it has cooled down enough that extra marshmallows stirred in won’t melt fully, and you’ll end up with bits of marshmallows throughout your treats–YUM.
- rice krispie cereal: You’ll need 1.5 cups of rice crispies cereal–measure this very well because too much cereal will make your treats dry after they set.
Step by step photos of small batch rice krispie treats:
This recipe is so easy and doesn’t have many steps, but I’ll show you the steps below.
- Spray 4 cups in a standard-size muffin pan with a bit of cooking spray to ensure the treats don’t stick.
- Gather your ingredients: the butter, marshmallows and cereal.
- In a small saucepan over low heat, melt the butter and marshmallows until they’re a sticky homogeneous mixture. Be careful not to let this mixture too hot, or the butter will start to cook off too much and the treats will be dry. Low heat is the best here.
- Press the mixture into the 4 muffin cups and let sit for about 20 minutes to set up, if possible. We eat them gooey and warm in my house!
I know you’re going to ask, so I’ll answer the most asked question: can you double this recipe? Absolutely! Triple it even! I think the muffin size portions are so great for kids.
Watch the video tutorial here:
Please, let us appreciate the gooey in the center. If it’s chilly where you are, you’ve got to try the pumpkin spice rice krispie treats version of this recipe! Or, if it’s warm and sunny, you’ve got to try my strawberry rice krispie treats recipe.
- cooking spray
- 2 tablespoon unsalted butter
- 1 1/4 cups (70 grams) mini marshmallows (or 10 large marshmallows)
- 1 1/2 cups rice krispie cereal
- Spray 4 cups of a standard-size muffin pan with cooking spray.
- Place a saucepan over low heat. Add the butter and marshmallows to the pan.
- Constantly stir while melting the butter and marshmallows together into a homogenous mixture. Be careful not to let hte mixture get too hot, or the butter will cook off and the treats will be dry.
- When the mixture is smooth, stir in the rice krispie cereal. Immediately scoop the mixture into the 4 muffin cups . Smooth the surface with a non-stick spatula.
- Let cool completely, then serve.
You can add an extra tablespoon of butter to this recipe. You can also stir in an extra 1/4 cup of marshmallows right before scooping the mixture into the cups.
Yes, you can double or triple this recipe. Kids love the muffin-size serving!
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Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 57mgCarbohydrates: 11gFiber: 0gSugar: 2gProtein: 1g