These Rice Krispie Christmas Treats are a festive spin on the classic no-bake snack—crisp cereal, gooey marshmallow, and colorful holiday toppers make them an instant crowd-pleaser. I’ve been making variations of Rice Krispie bars for years and this version is my go-to when I need something quick, bright, and loved by kids and adults alike. For a reminder of the basic formula I always return to, check this Original Rice Krispie Treats guide.
Why Make This Recipe
- Fast and simple: From pan to plate in about 20 minutes, perfect for last-minute parties.
- Kid-friendly and festive: Customize with red and green M&Ms or sprinkles for instant holiday cheer.
- Minimal equipment and pantry staples—most home cooks already have everything you need.
- Flexible for variations: you can easily adapt to chocolate, s’mores, or gingerbread flavors. I love this recipe because it’s reliably forgiving—small timing or stirring differences rarely ruin the final treat.
- Great for gifting and potlucks; they transport well when layered between parchment in a tin.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 5–7 minutes (melting)
- Total time: 20 minutes (including cooling)
- Servings: 12 squares (9×13 pan)
- Difficulty: Easy
- Method: Melt butter and marshmallows, fold in cereal, press into a greased 9×13-inch pan, cool, then decorate.
My Experience Making This Recipe
I tested this several times to dial in texture—too much stirring compresses the cereal and makes bars dense, so I press gently and leave them a touch airy. Switching between stovetop and microwave melting taught me the stovetop gives slightly more control, while the microwave is great for quick batches.
How to Make Rice Krispie Christmas Treats
Start by melting 3 tablespoons unsalted butter over low heat in a large heavy-bottomed saucepan. Add a 10-ounce bag of mini marshmallows and stir constantly until smooth (about 3–5 minutes) or heat in the microwave in 30-second bursts, stirring between bursts. Remove from heat, stir in 1 teaspoon vanilla extract and a pinch of fine salt, then fold in 6 cups Rice Krispies cereal until evenly coated. Transfer the mixture to a greased 9×13-inch pan lined with parchment, press gently with a buttered spatula to an even thickness, and sprinkle with holiday candies or sprinkles while warm. Let cool 20–30 minutes at room temperature before slicing into squares.
Expert Tips for Success
- Use a heavy-bottomed pan and keep heat low when melting to prevent scorching the marshmallows; burnt marshmallows taste acrid. I prefer a silicone spatula for scraping and folding because it’s gentle on the cereal.
- Measure cereal by gently spooning into the cup; don’t pack it down—packed cereal yields overly dense bars.
- Lightly grease a sheet of parchment and press the mixture using another greased parchment piece or a buttered measuring cup to avoid compression marks.
- If you want more chew, add 1–2 tablespoons light corn syrup to the marshmallow mix for extra moisture and stretch. See a fun twist like S’mores Rice Krispie Treats for inspiration on mix-ins.
- For even squares, chill for 10 minutes then cut with a sharp knife warmed under hot water and wiped dry between cuts.
How to Serve Rice Krispie Christmas Treats
- Serve on a festive platter layered with parchment and garnished with extra sprinkles or crushed candy canes.
- Pack them in cellophane bags tied with ribbon for quick edible gifts that look homemade.
- Pair with hot cocoa or mulled cider for cold-weather gatherings—contrast the chewy sweetness with a warm, slightly bitter drink.
- For a holiday dessert table, stack small squares with alternating toppings (M&Ms, crushed peppermints, white chocolate drizzle) to add color and variety.
Storage and Reheating Guide
Store cooled bars in an airtight container at room temperature for up to 3 days; layering with parchment prevents sticking. For longer storage, wrap individual squares tightly in plastic wrap and freeze up to 1 month; thaw at room temperature for 30–60 minutes before serving. To freshen slightly stale bars, microwave a single piece for 8–12 seconds or warm a tray in a 300°F (150°C) oven for 3–5 minutes—watch carefully so they don’t brown.
Recipe Variations
- Gluten-free: Use a certified gluten-free puffed rice cereal and check marshmallows for gluten-free labeling.
- Dairy-free: Substitute 3 tablespoons vegan butter or coconut oil and use dairy-free marshmallows to make them vegan-friendly.
- Chocolate lovers: Fold in 1/2 cup mini chocolate chips or drizzle melted dark chocolate over the cooled bars; also check out this Chocolate Rice Krispie Treats for a dedicated approach.
- Festive twists: Swap in gingerbread spices and molasses or explore seasonal ideas like this Gingerbread Rice Krispie Treats or a playful Candy Corn Rice Krispie Treats for different holidays.
Nutritional Highlights
- These are an energy-dense treat high in simple carbohydrates and sugar—great for a quick boost but best enjoyed in moderation.
- They contain dairy (butter) and gelatin in typical marshmallows; swap ingredients for dairy-free or vegan alternatives if needed.
- Portion guidance: aim for a 2×2-inch square per serving to keep portions reasonable during parties.
Troubleshooting Common Issues
- Sticky, soggy bars: You likely didn’t cook the marshmallows long enough or pressed too hard—reheat the mixture gently, fold in extra cereal (1/2 cup at a time), and re-press.
- Dry or hard bars: Overheating marshmallows or adding too much cereal causes dryness; melt carefully over low heat next time and reduce cereal to 5 3/4 cups if needed.
- Marshmallows scorched or grainy: Heat at too high a temperature; always keep heat low and stir constantly, scraping the pan bottom.
Frequently Asked Questions
Q: Can I make these ahead of time for a party?
A: Yes—make them 1–2 days ahead and store in an airtight container at room temperature. If you need longer storage, wrap individually and freeze up to a month, then thaw before serving.
Q: What’s the best way to get light, fluffy bars rather than dense ones?
A: Avoid overmixing and pressing. Fold the cereal in gently and press with light, even pressure using greased parchment so you don’t compress the air pockets.
Q: Can I use flavored marshmallows or add mix-ins?
A: Absolutely—peppermint or vanilla-flavored marshmallows add a subtle twist. Add mix-ins like mini M&Ms or toffee chips after you remove the pan from heat so they won’t melt.
Q: How do I cut neat squares without the bars sticking to the knife?
A: Warm a large sharp knife under hot water, dry it quickly, and make a single clean cut. Wipe and rewarm between cuts for the neatest edges.
Conclusion
If you want another festive presentation idea or a slightly different Christmas version to compare with, check out this helpful holiday recipe for Christmas Rice Krispie Treats — Hungry Enough To Eat Six for additional decoration and shaping tips. Enjoy making these—simple technique, big smiles.
Print
Rice Krispie Christmas Treats
- Total Time: 20 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
Festive Rice Krispie Treats made with crispy cereal and gooey marshmallows, topped with colorful holiday candies for a delightful snack.
Ingredients
- 3 tablespoons unsalted butter
- 10 ounces mini marshmallows
- 1 teaspoon vanilla extract
- A pinch of fine salt
- 6 cups Rice Krispies cereal
- Holiday sprinkles or candies for decoration
Instructions
- Melt the butter over low heat in a large saucepan.
- Add the mini marshmallows and stir constantly until smooth (about 3–5 minutes).
- Remove from heat, stir in vanilla extract and salt.
- Fold in the Rice Krispies until evenly coated.
- Transfer the mixture to a greased 9×13-inch pan lined with parchment.
- Press gently with a spatula, sprinkle with holiday candies or sprinkles while warm.
- Let cool for 20–30 minutes before slicing into squares.
Notes
Use a heavy-bottomed pan to avoid scorching the marshmallows. Lightly greasing parchment prevents sticking.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg