These 2-Ingredient Instant Rice Krispies Treats Are Almost Too Easy to Make

Instant Rice Krispies Treats are the latest trend to hit TikTok—and our microwaves.

Is there anything you can’t learn from TikTok these days? The same platform that taught us how to peel garlic in 20 seconds flat and the ketchup bottle hack that makes breakfast so much easier isn’t done yet. This latest hack is one we can’t stop craving.

Grab yourself a bowl and a spoon, because TikTok has showed us the genius way to make instant Rice Krispies Treats. You may already have the ingredients in your pantry!

Pop, Crackle, Microwave

If you’re a fan of homemade Rice Krispies Treats (but not a fan of sticky hands), you’ll really love this. This indulgent new hack comes to us from @Nicole_theNomad on TikTok, and all you need is a bowl, a spoon, some marshmallows and a box of Rice Krispies cereal.

@nicole_thenomadInstant Rice Krispies! 😱😎 ig: @nicole_thenomad ##foodhack ##foodhacks ##ricekrispies ##ricekrispietreats ##snackhack ##fyp ##quickrecipe ##dessert♬ This is what dreams are made of – Philip Green

Just melt a handful of marshmallows—Nicole uses three—in a microwavable bowl, then add some Rice Krispies cereal. Nicole doesn’t provide amounts, but you can use your own discretion to decide whether you want more crunch or more ooey-gooey goodness with your treat. Finish your after-dinner pick-me-up by stirring it all together and voila! You’ve got an instant dessert everyone in the house will love.

How to Upgrade Instant Rice Krispies Treats

Now that you know how to make your own, you should know how to make it better. You can soften (and sweeten) this recipe by adding a little bit of butter, vanilla and the baking chips of your choice. Opt for Baileys Irish Cream chips or Funfetti baking morsels—you can get as creative as you like with this recipe!

We don’t know about you, but we know what we’re making for dessert tonight.

Next, try your hand at this beautiful dessert that’s been pinned over 270,000 times!

Popular Videos

Originally Published on Taste of Home