Thanks everyone for the great suggestions. I added peanut butter to the marshmallow and chocolate chips at the end! Yum!

I used 3 cups of fruity pebbles and 2 cups of rice krispies. My family loves the taste and colors!

This was amazing the only thing that I did different was I did frosted flakes instead of rice krispies. This was an excellent dish and I will continue to make it.

I always do the following and have never been disappointed:

5 cups rice krispies or store brand (Fred Meyer/Kroger is fine)
10 oz. bag of Kraft Jet-Puffed marshmallows
1/4 cup butter
vanilla
splash of milk
pinch of salt
9x9 inch pan

I always use the microwave method. Just be careful after melting everything because it's REALLY HOT! I cover my hands with gloves or waxed bags, use a 9x9 buttered pan, and press firmly. Last time I couldn't find my 9x9 square so I used an 8-inch round and they came out fine and everyone enjoyed eating wedges!

I would like to make rice crispies the way the pros do. When I try to cut my crispies according to the Rice Crispy recipe with cookie cutters they are too stretchy. The ones at the market and bakeries are a bit drier and in perfect shape.

Used Lucky Charms with ground up white chocolate chips, NICE!!!

Something I have tried and it was a GREAT success was Caramel Rice Krispies. I used the "Vanilla Caramel" Marshmallows (I think they are seasonal at Wal-Mart) and added Caramel bits to them. Yummy :)

I found that if you use a plastic bowl you can melt the butter first then add the marshmallows in the same bowl, Microwave about a minute then stir using a buttered spoon. Add the cereal and stir. Once you put them in the pan use a piece of parchment paper over the top and press with your hands! So easy and cleanup is a breeze, use hot water and it comes right out.

I want to thank all of the people that commented on this recipe. I do not have much experience making these treats even though I have many many years of cooking and baking experience. I did add too much vanilla for my taste so I will cut back to 1 teaspoon. I did also add the salt and I used 5 cups of Rice Krispies and they came out very good. Buttered hands worked out good also. I will keep making these in the days ahead because they are a hit with my grandchildren. I found that 2 bags of marshmallows makes 3 batches and coco rice Krispies work well too. They make cute footballs when shaped by hand and cookie frosting is used to make the laces. I put them into a 9x13 buttered dish and cut them into squres and when they were cool I shaped each cookie into the ovel shape and added the frosting to make the laces. The team loved them. Thanks again for your encouragement.

Add a small package of Strawberry Jell-O when melting the marshmallows.

Try using cocoa pebbles, it's chocolate heaven

I know this is sort of changing the recipe but I used 3 cups of rice and three of kashi Golean. Added chopped almonds vanilla extract and 1 tbsp of honey (helps to keep everything together). I also substituted butter with flax seed oil. The result was great. Good crunchy and healthy.

Well, I'm a 'dumper' and since I had to make a whole, whole bunch of these for a grad open house, I figured out the following:

1 (16 oz.) bag marshmallows
1 (13 oz.) box rice krispies of some sort
5 tbsp. butter.

Melt butter first, add marshmallows to melt, pour over the center of the RK's and stir around the outside of the bowl (like a vortex!). I also added 1 cup of m&m's for two or three of the swirls then dumped into a buttered 9 x 13 pan. The amounts were perfect, and I didn't have to measure!

I like the stove top recipe its quick and easy. I use he coco krispie and the kiddies love it! When using the original krispies try adding mini m*ms!

These have always been a favorite of mine... people always ask me how my crispy treats come out right and theirs either fall apart, are too mushy, etc. Here is my secret... I ALWAYS use the stove top method in a stainless steel dutch oven or spaghetti size pot. This allows for easy distribution of heat and easy distribution of marsh sauce later on. NEXT you MUST use only fresh marshmallows (preferably jett puff or your fav kind... not generic) fresh Rice Krispies (the ones you like to eat, Kellogg's is the best as they don't mush) and REAL BUTTER, NOT MARGARINE. As long as you make the sauce by melting butter on low heat.. this will take a bit of time... and then add the 4 cups mini marshmallows and slowly melt/stir (with a metal large spoon, or one that wont stick as much)your syrup will be just right. Take off Heat and Very quickly add the 6 cups Krispies and quickly combine, without smashing. Pour mixture into a pan, whatever shape you want..I do a 9X9 if Im not doubling recipe..TRICK:line with parchment paper so it wont stick! I lightly wet my hands and smash the krispie mixture to form the shape of the pan... best everytime! After they've cooled and Ive cut them.. I really like to drizzle some white chocolate over the top... they are sooo good that way! You can experiment all you want, but remember to follow the basics.. keep ingredients fresh and don't over cook!

Cherie, I make mine just like you do. The only difference is I don't use parchment paper because I melt 1/2 cup to 1 cup peanut butter with the butter. And also like you I put it on a very low flame and and when I add the Rice Krispies it keeps them from sticking to the 9x9 pan or to my hands when I push them down and I don't have to push hard. I cut them only when cooled and they are great.