I’ve been making festive Rice Krispie Christmas Treats for years, and they’re my go-to holiday bake for quick parties and cookie exchanges. This version builds on the classic marshmallow-and-cereal method but adds simple holiday colors and crunchy candy for extra fun. I’ve tested the recipe many times and will share the small techniques that keep these soft, glossy, and sliceable every time.
Why Make This Recipe
- Fast: Ready in about 20 minutes, perfect for last-minute parties or school events.
- Kid-friendly: No sharp knives or hot oil — kids can help press and decorate.
- Crowd-pleaser: Sweet, chewy, and fun to decorate with seasonal candies.
- Inexpensive: Uses pantry staples (butter, marshmallows, cereal).
- Personal insight: I love this because a single pan feeds a crowd and the decorations make each batch feel unique and festive; for a back-to-basics reference, check the classic Original Rice Krispie Treats to compare textures.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 5–7 minutes (melting)
- Total time: 20 minutes (plus 30 minutes to set)
- Servings: 12 squares (9×13-inch pan)
- Difficulty: Easy
- Method: Melt butter and marshmallows on the stovetop over medium-low heat, fold in cereal, press into a prepared pan, and decorate.
My Experience Making This Recipe
I tested this recipe across multiple batches to find the right cereal-to-marshmallow ratio for a soft, not-too-sticky finish. I learned that melting on medium-low and removing from heat just before fully smooth prevents graininess and keeps treats tender.
How to Make Rice Krispie Christmas Treats
Start by buttering a 9×13-inch pan and lining it with parchment for even removal. In a medium saucepan, melt 4 tablespoons (56 g) unsalted butter over medium-low heat, add 10 ounces (about 40 large) marshmallows and stir until smooth (2–3 minutes). Remove from heat, stir in 1/2 teaspoon vanilla and a pinch of salt, then quickly fold in 6 cups (about 150 g) Rice Krispies cereal until evenly coated. Press mixture evenly into the prepared pan using a buttered spatula or parchment-lined hands, top with red and green candies or sprinkles, and let set 20–30 minutes before slicing into squares.
Expert Tips for Success
- Temperature control: Melt marshmallows on medium-low and remove from heat as soon as they’re smooth; overheating (above ~200°F) makes them grainy. A candy thermometer helps but isn’t required.
- Use a silicone spatula: It scrapes the pan clean and prevents tearing the cereal. A nonstick or heavy-bottom saucepan gives even heat.
- Press, don’t pack: Use firm, even pressure when pressing into the pan. Overpacking makes treats dense; light but even pressure keeps them airy.
- Add color safely: Stir a few drops of gel food coloring into the melted marshmallow for vivid color without thinning the mixture. For candy placement, add decorations while still warm so they stick.
- Ingredient quality: Fresh marshmallows and crisp cereal matter; stale cereal makes treats flat. For flavor depth, try 1 teaspoon of browned-butter (cooled) instead of regular butter — it adds a subtle toasty note.
(If you like playful holiday twists, see a salty-sweet option using pretzels in this 4-ingredient Pretzel Christmas Treats.)
How to Serve Rice Krispie Christmas Treats
- Party platter: Cut into uniform squares and arrange on a festive tray with peppermint sticks.
- Lunchbox treat: Wrap individual squares in parchment and tie with ribbon for a homemade gift.
- Dessert bar: Offer toppings like chopped nuts, mini M&Ms, or drizzled white chocolate so guests can customize.
- Occasion pick: Perfect for potlucks, school parties, cookie exchanges, and last-minute holiday hosting.
Storage and Reheating Guide
Store at room temperature in an airtight container layered with parchment to prevent sticking; they’ll stay best for 2–3 days. For up to 6 weeks, wrap individual squares tightly in plastic wrap and freeze in a zip-top bag; thaw at room temperature 30–60 minutes before serving. To refresh slightly stale pieces, warm in a 300°F (150°C) oven for 4–6 minutes or microwave a single piece for 10–15 seconds to regain chewiness.
Recipe Variations
- Gluten-free: Use certified gluten-free crispy rice cereal to keep this naturally gluten-free.
- Dairy-free: Substitute 4 tablespoons of coconut oil or dairy-free butter and use dairy-free marshmallows.
- Chocolate-peanut twist: Fold in 1/2 cup mini chocolate chips and 1/2 cup salted chopped peanuts after mixing — for inspiration see this chocolate-peanut variation here.
- Fruity change: Stir in 1/2 cup freeze-dried blueberries or replace some cereal with puffed quinoa for texture — similar fruity ideas are shown in this blueberry Rice Krispies recipe.
Nutritional Highlights
- Quick energy: These treats are carbohydrate-dense and provide quick energy — ideal for active kids during holiday events.
- Portion guidance: Cut into 12 squares to keep portions moderate; enjoy one square as an occasional treat.
- Allergens: Contains gluten unless using certified gluten-free cereal; contains gelatin in standard marshmallows (not vegan). Includes dairy unless using dairy-free substitutes, and may contain nuts if you add them.
Troubleshooting Common Issues
- Too sticky and won’t set: You likely used too many marshmallows or didn’t let the pan cool. Let pan rest 30–40 minutes at room temperature; refrigerating 10–15 minutes can help.
- Dry, crumbly texture: Melted marshmallows may have cooled and become stiff before mixing; gently rewarm the mixture over very low heat and stir to re-soften.
- Burnt marshmallows or scorched flavor: Reduce heat to medium-low and stir constantly; if burnt, start fresh — a burnt batch won’t be salvageable.
Frequently Asked Questions
Q1: Can I make these ahead for a party?
A1: Yes — make them up to 2 days ahead and store in an airtight container at room temperature. For longer storage, freeze individually wrapped squares for up to 6 weeks and thaw before serving.
Q2: How do I get even squares when cutting?
A2: Chill the pan 10–15 minutes so the surface firms slightly, then use a sharp knife warmed under hot water and dried between cuts for clean edges. You can also score the top lightly with a bench scraper first.
Q3: Can I add mix-ins like nuts or chocolate chips without making them fall apart?
A3: Yes — fold in mix-ins gently and add no more than 1 cup total. For chocolate chips, fold them in after the mixture cools a minute to avoid melting; for nuts, fold them in immediately so they stick.
Q4: How do I keep decorations from bleeding color into the treats?
A4: Use gel coloring for the marshmallow base (it won’t add liquid), and press candies onto the surface while the top is still warm so they adhere without bleeding. If using powdered sprinkles, add them right before serving.
Conclusion
For another festive take on Rice Krispie treats and ideas for Christmas-themed decorations, check out this detailed recipe for Christmas Rice Krispie Treats — Hungry Enough To Eat Six: Christmas Rice Krispie Treats — Hungry Enough To Eat Six.
Rice Krispie Christmas Treats
- Total Time: 20 minutes
- Yield: 12 squares
- Diet: Vegetarian
Description
These festive Rice Krispie treats are easy to make and perfect for holiday parties, decorated with colorful candies for a fun twist.
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 10 ounces (about 40 large) marshmallows
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 6 cups (about 150 g) Rice Krispies cereal
- Red and green candies or sprinkles for decoration
Instructions
- Butter a 9×13-inch pan and line it with parchment paper.
- In a medium saucepan, melt the butter over medium-low heat.
- Add the marshmallows and stir until smooth (2–3 minutes).
- Remove from heat, stir in vanilla and salt.
- Quickly fold in the Rice Krispies cereal until evenly coated.
- Press the mixture evenly into the prepared pan.
- Top with red and green candies or sprinkles.
- Let set for 20–30 minutes before slicing into squares.
Notes
For best results, use fresh marshmallows and crisp cereal. To avoid graininess, remove the melted marshmallows from heat just before fully smooth.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American