Whether you have leftover cereal or are tired of the heat, these no bake Small Batch Rice Krispie Treats made in a loaf pan are the ideal ooey gooey dessert.


No bake Small Batch Rice Krispie Treats made in a loaf pan

Growing up, I ate packaged rice krispie treats in my lunch box made by the cereal company who invented them.

Although they were fine, it wasn’t until I ate my first homemade rice krispie treat that I really appreciated what they were – crispy cereal treats made with ooey gooey marshmallows.

Marshmallows are one of my favorite ingredients. Now we have an entire treat completely dedicated to their flavor and gooeyness.

I love making them from scratch but don’t make them often enough. Probably because I’d eat the entire pan in one sitting.

The solution? Making a small batch in a bread pan.

And since it’s been blazing hot in Pittsburgh, now is the perfect time to post my recipe for Small Batch Rice Krispie Treats made in a loaf pan.

It’s a no bake recipe and only takes a few minutes on the stove to make. I try to avoid turning up on my oven because it heats up my entire apartment being the gas inferno it is.

Plus you only need 3 ingredients – butter, marshmallows, and cereal. Make them now and have them ready to eat tonight!


Small Batch Rice Krispie Treats for a no bake dessert

How to make rice krispie treats

First, melt butter in a large pot. Even though this recipe makes a small batch, I like to use a Dutch oven (affiliate link) so I have plenty of room to stir.

Once melted, add the marshmallows. Keep stirring until melted and don’t let them burn.

Next, turn off the heat and stir in the cereal until everything is coated.

Immediately transfer the cereal to the loaf pan and pat down into a single layer. Let cool until firm then serve.


Small Batch Rice Krispie Treats made in a loaf pan

How to keep rice krispie treats from sticking to your hands

There’s no doubt rice krispie treats are sticky (and hot!) from the marshmallows. Of course you can grease your hands with some butter, but 1 – I find that messy and 2 – the cereal is still really hot to handle.

The best way to keep rice krispie treats from sticking to your hands is patting them down with a piece of parchment paper.

Not only will it not stick, you won’t burn your hands. Win win.


Small Batch Rice Krispie Treats made with 3 ingredients

How long do rice krispie treats last?

When stored in an airtight container at room temperature, rice krispie treats can last up to 1 week.

How do you keep rice krispie treats from getting hard?

Nothing is as disappointing as making a fresh batch of rice krispy treats, only for them to set up rock hard.

A few tricks to keep your rice krispie treats from getting hard:

    1. Use fresh marshmallows: When you melt fresh marshmallows, they become soft and gooey. This is ideal for keeping your cereal treats together.However, when you melt old marshmallows, they are dry and firm so they don’t melt as well. Always use fresh marshmallows for best results.
    2. Melt on low and slow heat: As tempting as it is to crank the heat up on high to make your treats faster, the high heat will overcook the marshmallows, resulting in hard treats.Keep the heat on low and resist the temptation to go faster. Your teeth will thank you.

More Rice Krispie Treat Recipes

No bake Small Batch Rice Krispie Treats made in a loaf pan

Small Batch Rice Krispie Treats

Yield: 8 squares
Cook Time: 10 minutes
Cool Time: 1 hour
Total Time: 1 hour 10 minutes

Whether you have leftover cereal or are tired of the heat, these no bake Small Batch Rice Krispie Treats made in a loaf pan are the ideal ooey gooey dessert.

Ingredients

  • 1 tablespoon butter (add 1/8 teaspoon salt if unsalted)
  • 5 ounces marshmallows (roughly 3 cups mini marshmallows or 4 cups regular marshmallows)
  • 3 cups crispy rice cereal

Instructions

  1. Line a 9x5 loaf with parchment paper.
  2. In a Dutch oven or large pot over low heat, melt the butter (add the salt if using). Once melted, add the marshmallows and stir with a wooden spoon until completely melted.
  3. Turn off the heat and stir in the cereal until everything is coated.
  4. Transfer the mixture to the pan and pat into a single layer using another piece of parchment paper. Cool completely before cutting into squares, about 1 hour. Store in an airtight container for up to 1 week.

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