Sheet pan cereal treats or crispy rice bars give you what I like to call dessert real estate.
An expanse of treat with which to cover with a variety of toppings like chocolate chips, sprinkles, and freeze dried fruit.
If one dessert is good, four is better right?
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Sheet Pan Treats
You're going to make this cereal bar the way you would any crispy rice treats: melt butter and marshmallows together, add cereal and smooth into a pan.
But instead of a making a 9x13 dessert or thick Krispy rice bars in an 8x8 pan, you're covering an 11x15 sheet pan.
This gives you so much more room to make bars with a variety of toppings instead of making bars with one topping, such as Oreo Rice Krispie Treats.
Ingredients
- 6 Cups Puffed Rice Cereal
- 10-Ounce Bag Mini Marshmallows
- ¼ cup Salted Butter
- 👉 𝗢𝗽𝘁𝗶𝗼𝗻𝗮𝗹 𝗧𝗼𝗽𝗽𝗶𝗻𝗴𝘀:
- Mini Chocolate Chips
- Freeze Dried Strawberry Slices
- Plain M&Ms
- Rainbow Nonpareils
See recipe card for ingredient amounts.
How to Make Rice Krispies
- Line an 11x15 baking sheet with parchment paper, leaving just a bit to overhang for easy removal from the pan. Set aside.
- Melt the butter in a large microwave safe bowl.
- Add miniature marshmallows and stir with a spatula until coated with butter.
- Microwave in 30 second increments until marshmallows begin to lose shape. Stir after each 30 seconds to avoid overheating the marshmallow. Overheating will lead to hard treats.
- Stir vigorously until the marshmallows have mostly melted.
- Add the puffed rice cereal to the bowl and stir until the cereal is fully coated.
- Pour the mixture onto the prepared pan.
- Spray hands with nonstick spray and spread the mixture evenly, and lightly press down to make it an even surface on the top.
- Top the mixture with 4 different toppings, covering a fourth of the pan with each one. It’s helpful to start with the larger toppings first, in order for them to stick the best.
- Let the treats rest for about 45 minutes or until cool and set.
- Slice each section into fourths.
How to Make the Best Rice Krispie Treats
Let the treats rest at room temperature for about 45 minutes, or until fully cooled and set.
Recipe Notes
Don't overheat the butter/marshmallow mixture or your crispy rice treats will get hard.
You can make these on the stove top instead of the microwave, if you'd rather.
I think you get a better result using a range because everything melts slower and doesn't get instantly overheated.
Storage and Make Ahead Instructions
Wrap treats in plastic wrap or wax paper. Treats will last up to a week at room temperature.
Use fresh marshmallows. Your cereal bars won't taste fresh with stale marshmallows.
How to keep marshmallows fresh.
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Recipe
Sheet Pan Rice Krispies
If you need a quick dessert or snack, these Sheet Pan Rice Krispies Treats are the perfect, quick go-to. They turn out a similar size to the store-bought treats, but are much better in flavor, AND customizable if you have kids who prefer different flavors. Not to mention, they're so easy, the kids could make them too!
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
- 👉 𝗜𝘁𝗲𝗺𝘀 𝗡𝗲𝗲𝗱𝗲𝗱:
- 11x15 Baking Sheet
- Parchment Paper
Instructions
Line an 11x15 baking sheet with parchment paper, leaving just a bit to overhang for easy removal from the pan. Set aside.
Melt the butter in a large microwave safe bowl.
Add miniature marshmallows and stir with a spatula until coated with butter.
Microwave in 30 second increments until marshmallows begin to lose shape. Stir after each 30 seconds to avoid overheating the marshmallow. Overheating will lead to hard treats.
Stir vigorously until the marshmallows have mostly melted.
Add the puffed rice cereal to the bowl and stir until the cereal is fully coated.
Pour the mixture onto the prepared pan.
Spray hands with nonstick spray and spread the mixture evenly, and lightly press down to make it an even surface on the top.
Top the mixture with 4 different toppings, covering a fourth of the pan with each one. It’s helpful to start with the larger toppings first, in order for them to stick the best.
Let the treats rest for about 45 minutes or until cool and set.
Slice each section into fourths.
Notes
- Store in an airtight container in the pantry for up to 5 days. Do not freeze.
- You can choose any toppings you or your kids prefer. Some of our favorites I didn’t include above have been peanut butter, jam, hot fudge, melted chocolate, sprinkles of all kinds, and Nutella.
- Newer marshmallows work the best. Stale marshmallows tend not to do as well.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
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Rainbow Jimmies Sprinkles, Rainbow Sprinkles for Cake Decorating, Edible Sprinkle Mix for Baking, Ice Cream Toppings, Cupcakes, Cookies, Donuts -
Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
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Reynolds Kitchens Stay Flat Dispensing Parchment Paper for Baking and Roasting, Parchment Paper Roll, Great for Baking and Rolling Dough, Non-stick, Reusable Up to 3x, 45 Sq. Ft.
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Crisco No-Stick Cooking Spray, Butter, 6 Ounce
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 181Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 49mgCarbohydrates 31gFiber 1gSugar 18gProtein 2g
Nutrition information is just an estimate because I am not a registered dietician.
More no-bake treats you might like, include Chocolate Covered Rice Krispie Treats and No-Bake Pistachio Cranberry Bars.
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