Christmas Rice Krispie Treats
Make soft, chewy Christmas Rice Krispie Treats with festive sprinkles, brown butter option, GF/vegan swaps, and pro tips. No-bake, party-perfect!
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Servings: 12 squares
Equipment
- Large pot
- Rubber spatula
- 9x13-inch baking pan
- Parchment paper
Ingredients
Ingredients
- 3 tbsp unsalted butter
- 10 oz mini marshmallows
- 6 cups crispy rice cereal
- 2 tbsp red and green sprinkles holiday colors
Instructions
- Line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
- Melt the butter in a large pot over low heat.
- Add the mini marshmallows and cook, stirring constantly, until fully melted and smooth. Remove from the heat.
- Immediately add the crispy rice cereal and fold gently with a spatula until every piece is coated.
- Scrape the mixture into the prepared pan. Lightly press into an even layer with a greased spatula or clean, buttered hands—do not pack too firmly.
- Sprinkle the red and green sprinkles over the top and press very gently so they adhere.
- Let cool until set, about 30 minutes. Lift out using the parchment and cut into 12 squares.
Notes
Work over low heat to keep the bars soft and chewy. Grease your spatula and hands to prevent sticking. For cleaner slices, chill the pan briefly before cutting. Store in an airtight container at room temperature for up to 3 days; avoid refrigeration, which can harden the bars.
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