This single-serve rice krispie treat you can make in the microwave is insanely easy to throw together and just as good as the ones you remember from childhood.
I have a few microwave recipes on the site ( Broccoli in the Microwave , Green Beans in the Microwave , and Cauliflower in the Microwave ) and judging by their popularity, you guys really seem to like them.
So I have another microwave recipe for you today, but this one’s a little more dangerous than broccoli, a Single-serve Rice Krispie Treat in the Microwave.
I apologize in advance if you find yourself making this way too often because it’s insanely easy to make and just as good as the ones you remember from childhood.
How to make a Single-serve Rice Krispie Treat in the Microwave
To start, you’ll need a microwave-safe bowl or over-sized mug.
This is not going to make a 12-ounce rice krispie treat, not even close, but your marshmallows are going to expand a lot when you microwave them, and you want room to stir in cereal.
So go big or clean up a mess later.
Put a third of a cup of marshmallows in the mug with about a half a tablespoon of butter (that’s 1 1/2 teaspoons or better, 7 grams if you have a kitchen scale ) it doesn’t need to be exact. Just eyeball it and go light on the butter rather than heavy.
Then just microwave everything until the marshmallows puff way up, about 20 to 30 seconds. Stir until the marshmallows and butter form a mostly uniform goo at the bottom of your cup and then add your cereal and stir to coat.
If you like gooey rice krispies treats, you can eat it just like this, with a spoon.
OR scrape the cereal out onto a sheet of parchment paper and shape into a bar.
This is sticky work, so use a couple of butter knives to do the job or fold the edges of the parchment paper up to squeeze the cereal into a nice rectangle.
Then just let it sit until the marshmallows set (or for as long as you can stand it), maybe top with some festive sprinkles, and enjoy.
Rice Krispie Treat Recipe Notes
- This recipe will work for almost any kind of kiddie cereal. I highly recommend giving it a try with Fruit Loops.
- If you are craving a cereal bar but don’t usually keep cereal around the house, they sell single-serving containers of cereal at most grocery and convenience stores. You can get 2 to 3 bars out of them.
- Looking for more microwave desserts? Try 30-second Chocolate Sauce , Peanut Butter Sauce , and Nutella Sauce .
- This recipe scales easily and doubles or triples with no preparation changes needed.
Ingredients
Special Equipment
- ▢ Parchment paper optional
Rice Krispie Treat
- ▢ 1/3 cup mini marshmallows *
- ▢ 1/2 tablespoon butter
- ▢ 1/2 cup Rice Krispies cereal or any cereal you prefer
Instructions
- In an over-sized mug or microwave-safe bowl, combine marshmallows and butter. Microwave for 20 to 30 seconds, until marshmallows are puffed up and melty.
- Stir until marshmallows and butter are mixed. Add cereal and stir until completely coated.
- Enjoy warm out of the mug or scoop mixture out onto a piece of parchment paper. Shape cereal into a bar by folding up the edges of the paper or using two knives to squish the mixture into shape. Allow to set and enjoy.
Notes
These Small-batch Snickerdoodles are thin and a little bendy, chewy with crispy edges and the perfect blend of sweet cinnamon spiciness and snickerdoodle tang.
A couple weeks ago, I shared my favorite snickerdoodle recipe , and if you’re looking to bake for a crowd or stock your freezer with cookie dough, I really, really love those cookies, but for my small-batch friends, today I have a snickerdoodle recipe just for you.
Let’s make some Small-batch Snickerdoodles.
These are not just a small-batch version of the cookies I posted last month. They’re a completely different breed of snickerdoodle. They’re thin and a little bendy, chewy with crispy edges and the perfect blend of sweet cinnamon spiciness and slight snickerdoodle tang.
I love them, and I really love that this recipe only makes six, because, oh man, are they addicting.
They’re also a cinch to make. Technically they require two bowls since you need something to put the cinnamon sugar in for rolling, but the cookie dough is made all in one bowl with your usual sugar cookie ingredients plus cream of tartar.
Cream of tartar is an essential snickerdoodle ingredient; it’s what gives them that little tangy kick that makes a snickerdoodle a snickerdoodle. BUT, if you don’t have it (and don’t want to buy it), feel free to omit it.
Instead of really good small-batch snickerdoodles, you’ll have really good small-batch cinnamon sugar cookies. And that’s nothing to complain about.
If it’s been a long week and you need a sweet little pick-me-up, these cookies might be just the thing you’re looking for.
Looking for more cookie recipes? Try these Small-batch Chocolate Chip Cookies , Small-batch Sugar Cookies , and Small-batch Peanut Butter Cookies .
Ingredients
Special Equipment
- ▢ Handheld electric mixer optional but helpful
Cinnamon Sugar
- ▢ 2 tablespoons ( 25g ) granulated sugar
- ▢ 2 teaspoons ground cinnamon
Small-batch Snickerdoodle Cookies
- ▢ 1/3 cup ( 76g ) salted butter softened
- ▢ 1/3 cup + 1 tablespoon ( 80g ) granulated sugar
- ▢ 1 large egg yolk
- ▢ 1/4 teaspoon vanilla extract
- ▢ 3/4 cup + 1 tablespoon ( 98g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ 1/4 teaspoon baking soda
- ▢ 1/4 teaspoon cream of tartar
- ▢ 1/8 teaspoon salt
Instructions
Cinnamon Sugar
- In a small bowl, combine sugar and cinnamon and stir until mixed. Set aside.
Small-batch Snickerdoodle Cookies
- Preheat your oven to 350°F and a line baking sheet with parchment paper or silicone baking mat.
- In a medium bowl, combine butter and sugar and beat until light and fluffy, 30 seconds to 1 minute.
- Add egg yolk and vanilla, and beat until well-combined.
- Add flour, baking soda, cream of tartar, and salt, and beat until dough comes together and begins to clump.
- Divide dough into 6 parts and roll into balls.
- Roll dough in cinnamon sugar and transfer to the prepared baking sheet, spaced well apart. Use the palm of your hand or the bottom of a glass to gently flatten each cookie to 1/2-inch thick, no thinner (for fluffier, softer cookies, skip this step).
- Bake for 9 to 12 minutes until the bottom edges of the cookies are just barely golden.
- Cool on the baking tray and enjoy!
Notes
These were my favorite Baking Mischief recipes of 2018.
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Hey, friends. Happy last few days of 2018! I hope your holidays have been merry.
This will be my last post of 2018, and as I do at the end of every December, I’ve compiled a list of my favorite posts of the year. (Here are my favorite recipes list of 2016 and favorites of 2017 ).
It was hard narrowing it down, but I managed (with only a little cheating), and I think this might be my favorite group of recipes yet.
I hope you’ve also enjoyed some of these recipes this year, and if not, please give them a try. Maybe some of them will make your favorites list for 2019.
Have a safe and happy New Year’s Eve, and I’ll see you all next year.
Every year I have a recipe I love that just doesn’t get a ton of traffic. In 2016 is was my Pumpkin Donuts with Maple Glaze , 2017 was these Homemade Pudding Pops , and this year it was these perfect, amazing, crispy Carnitas .
I love this recipe so much that I also made a Slow Cooker Carnitas version AND made them into Carnitas Tacos , Carnitas Enchiladas , Carnitas Burrito Bowls , and Carnitas Nacho Fries . The carnitas posts haven’t been unpopular, but considering how much I love them, they’re not nearly as popular as I think they should be.
GO MAKE THEM, FRIENDS!!
These Country-style Pork Ribs are my new go-to BBQ recipe. Sure they take a while to cook, but that cooking time is almost totally hands-off, and they are so fall-apart amazing, I’d say they’re more than worth the wait.
I’m pretty sure my Roast Chicken Guide is the longest post I wrote this year. It’s the complete guide to roasting a chicken I wish I’d had when I started cooking, and I’m super proud of it. Plus, it makes a superb moist chicken with the crispiest skin.
This Baked Ziti recipe is written for two, but it’s become one of my favorite super easy recipes to make for family dinners, so I always double it. It’s easy, completely fool-proof, and comes out of the oven SO beautiful and bubbly. Also, it tastes amazing.
Honestly, like half of my favorite meals of 2018 were a bowl of this Tomato Soup and a grilled cheese sandwich on a chilly evening. You just can’t beat it for cozy comfort food.
These Frosted Sugar Cookies and Small-batch Sugar Cookies were my food kryptonite this year. I tested both recipes a ton and every single time I made a batch I had to pack them up and give them away or freeze them immediately because I could not help myself around them. They are so addicting and I love and hate them in equal measure.
I think these Chocolate Banana Muffins are my favorite sweet recipe I made this year. And this is coming from someone who’s only meh on bananas.
Stroganoff is my all-time favorite recipe since childhood. It was never not going to make my top recipes of the year.
I do hate the pictures in that post though…
And finally, Creamy Chicken Noodle Soup is my most-made soup of Fall/Winter 2018. It’s just so easy and cozy that it’s found its way onto my menu plan pretty much every other week since I started testing it.
Single-serve Rice Krispie Treat in the Microwave
Ingredients
Special Equipment
- Parchment paper optional
Rice Krispie Treat
- 1/3 cup mini marshmallows *
- 1/2 tablespoon butter
- 1/2 cup Rice Krispies cereal or any cereal you prefer
Instructions
- In an over-sized mug or microwave-safe bowl, combine marshmallows and butter. Microwave for 20 to 30 seconds, until marshmallows are puffed up and melty.
- Stir until marshmallows and butter are mixed. Add cereal and stir until completely coated.
- Enjoy warm out of the mug or scoop mixture out onto a piece of parchment paper. Shape cereal into a bar by folding up the edges of the paper or using two knives to squish the mixture into shape. Allow to set and enjoy.
