Easy No-Bake Christmas Rice Krispie Treats
- Cook Time: 20 minutes
- Total Time: 20 minutes
Ingredients
Scale
- 6 cups Rice cereal
- 10 oz package mini marshmallows (fresh)
- 4 tablespoons salted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup Christmas-themed sprinkles (red, green, and white)
- Optional: 2-3 drops of green or red gel food coloring
- Optional: 1/2 cup white chocolate chips for drizzling
Instructions
- Line a 9×9 inch square baking pan with parchment paper, leaving a little overhang on the sides. Lightly grease the parchment paper with a small amount of butter or non-stick cooking spray to ensure the treats lift out easily later.
- In a large pot or saucepan, melt the butter over low heat. Once the butter is completely melted, add the mini marshmallows. Stir continuously with a wooden spoon or silicone spatula until the marshmallows are completely melted and the mixture is smooth.
- Remove the pot from the heat. Stir in the vanilla extract. If you want the entire batch to be a specific color, add your gel food coloring now and stir until the color is even. Adding the color to the liquid marshmallow ensures a more uniform look than adding it to the dry cereal.
- Add the rice cereal to the marshmallow mixture. Gently fold the cereal into the marshmallow using a spatula until every piece of cereal is well-coated. Be careful not to crush the cereal, as you want to maintain that signature crunch.
- Transfer the mixture into your prepared baking pan. Using a buttered spatula or a piece of wax paper, gently press the mixture into an even layer. Do not pack it down too firmly, or the treats will become hard and difficult to chew.
- Immediately scatter your holiday sprinkles over the top while the mixture is still tacky so they stick. If you are using a white chocolate drizzle, melt the chips in the microwave and use a fork to swirl it over the top before adding sprinkles.
- Allow the treats to cool at room temperature for at least 30 to 60 minutes. Once they are firm, lift the parchment paper out of the pan and place the block on a cutting board. Use a sharp knife to slice them into 16 squares.