Crispy rice bars are a perennial favorite for class parties, children’s gatherings and family fare.


Vegetable oil cooking spray
1/4 cup margarine (or butter)
1 package (10 oz.) regular or mini marshmallows
6 cups crispy rice cereal


Spray a large glass or metal baking pan (13″ x 9″ x 2″) with vegetable oil cooking spray to prevent sticking.

In a large saucepan or soup kettle, melt margarine (or butter) over low heat. Do not allow it to boil or scorch. Use a plastic spatula to coat the sides and bottom of the pan completely with the melted margarine.

Add marshmallows. Stir constantly over low heat until all marshmallows are completely melted. Remove pan from heat.

Immediately add crispy rice cereal. Stir with plastic spatula until all of the cereal is coated.

Spray a flat spatula with vegetable oil cooking spray, and use it to press the crispy rice mixture evenly in to the baking pan.

Place the pan in a cool area to set. (For fastest results, put it into the refrigerator.)

When completely cooled, you can cut squares for serving.

Store leftovers in a well-sealed container away from heat.


Dress up your crispy rice bars for holidays or special occasions by adding food coloring to the melting mix while on the stove. Or substitute chocolate crispy cereal, cornflakes, fruity cereal or another selection for the plain crispy rice cereal. (Green food coloring and cornflakes are ideal for forming crunchy Christmas trees and wreaths.)

Drop in chocolate chips, peanuts, tiny M&Ms, cinnamon hearts or other goodies to the mix at the last minute.

Or pour melted chocolate chips over the bars inside the baking pan before chilling. The chocolate will harden, making little crispy candy bars!