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These festive, no-bake Christmas Rice Krispies Treats are my go-to holiday dessert: crisp cereal meets gooey marshmallow, all decked out in red and green sprinkles for an easy, homemade holiday snack.
I still remember the first time I made these dreamy marshmallow squares at Christmastime—my kitchen filled with that comforting sweet scent. This recipe is a playful twist on classic Rice Krispies Treats, with a festive spin that’s perfect for cookie exchanges, classroom parties, or a cozy night in with hot cocoa. It’s simple, no-oven required, and you can tweak it any way you like: add peppermint, swap in chocolate chips, or stir in crunchy nuts. Honestly, there’s something magical about pressing that buttery, cereal-marshmallow mixture into a pan, letting it set, and then cutting into perfect little squares that snap, crackle, and pop with every bite.
Why You’ll Love This Christmas Rice Krispies Treats Recipe
- No oven needed: just a saucepan and a 9×13 pan, and you’re set.
- Ready in under 30 minutes: from stove to serving plate in no time.
- Perfect for holiday parties: handheld, shareable dessert everyone loves.
- Kid-friendly: little helpers can stir in sprinkles and press the mixture.
- Crowd-pleasing flavor: classic marshmallow sweetness with a buttery base.
- Customizable: add peppermint extract, peanut butter, or mini M&Ms.
- Festive presentation: bright red and green sprinkles scream Christmas.
- Great for gift boxes: wrap squares in cellophane or holiday tins.
- Budget-friendly: pantry staples you probably already have on hand.
- Gluten-free option: swap in certified gluten-free crispy rice cereal.
Ingredients for Christmas Rice Krispies Treats
- 6 cups crispy rice cereal (Kellogg’s Rice Krispies or a gluten-free brand)
- 4 tablespoons unsalted butter (room temperature; plugrá or Land O’Lakes work nicely)
- 4 cups mini marshmallows (Jet-Puffed or homemade vegan marshmallows)
- 1/2 teaspoon pure vanilla extract (optional, boosts flavor)
- Pinch of fine sea salt (balances sweetness)
- 1/2 cup red and green holiday sprinkles (edible glitter mix or nonpareils)
- Optional mix-ins:
• 1/4 cup chopped pecans or walnuts (for crunch)
• 1/3 cup mini chocolate chips (semi-sweet or white chocolate)
• 1 teaspoon peppermint extract plus 1/4 cup crushed candy canes - Substitution tip: use coconut oil instead of butter for a dairy-free twist; swap marshmallows for marshmallow creme in a pinch.
Directions for Christmas Rice Krispies Treats
- Prep your pan. Line a 9×13-inch baking dish with parchment paper or lightly spray with nonstick cooking spray—this makes lifting out the treats a breeze.
- Melt the butter and marshmallows. In a large, heavy-bottomed saucepan over low heat, melt butter until foamy. Add mini marshmallows and stir continuously with a heat-resistant spatula until everything’s glossy and smooth (about 3–4 minutes).
- Stir in vanilla and salt. Remove the pan from heat, sprinkle in the vanilla extract and salt, then stir once more to combine—this little pinch really elevates the flavor.
- Fold in the cereal. Gently pour in the crispy rice cereal and use a spatula to fold until each grain is coated in that luscious marshmallow mixture. Don’t over-mix or you’ll squash your cereal’s snap.
- Add sprinkles (and any extras). Quickly fold in the red and green sprinkles and any optional mix-ins—nuts, chocolate chips, or peppermint bits—so they don’t melt or bleed their color.
- Press into the pan. Transfer the mixture into your prepared dish. With a piece of parchment or a lightly oiled spatula, press down firmly but not too hard (you want chewy edges, not rock-hard bars).
- Chill and set. Let it rest at room temperature for 20 minutes, then slide the pan into the fridge for another 15–20 minutes. You’re looking for firm squares that still have a bit of bounce.
- Slice and serve. Lift the parchment out, place on a cutting board, and slice into 24–30 squares. Wipe your knife clean between cuts for neat edges.
Servings & Timing
Makes: 24–30 festive squares
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill/Rest Time: 40 minutes (20 minutes at room temp, 20 minutes in the fridge)
Total Time: about 1 hour, but honestly, you’ll be sneaking bites after 30 minutes.
Variations
• Chocolate Peppermint: Stir in 2 tablespoons cocoa powder and top with crushed candy canes.
• Peanut Butter Bliss: Melt ¼ cup peanut butter with the butter in step 2.
• White Chocolate Cranberry: Fold in ½ cup dried cranberries and ⅓ cup white chocolate chips.
• Vegan & Dairy-Free: Swap butter for coconut oil and use vegan marshmallows.
• Fruity Twist: Add ½ cup freeze-dried raspberries or strawberries for tang.
• Spicy Gingerbread: Mix in ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and a dash of nutmeg.
Storage & Reheating
Store these Christmas Rice Krispies Treats in an airtight container at room temperature for up to 3 days—if they last that long! For longer shelf life, refrigerate for 5 days or freeze for up to 4 weeks (wrap individual squares in plastic wrap, then foil). To thaw frozen treats, set them in the fridge for an hour or leave on the counter for 30 minutes. These bars aren’t meant for reheating—they’re best enjoyed with that fresh-made chew.
Notes
• Fresh marshmallows melt more evenly than ones that linger in a leaking bag; check your pantry stash.
• Press gently: over-packing the pan results in dense, hard squares.
• If you prefer extra chew, skip the fridge and let them set at room temperature for an hour.
• For ultra-clean cuts, dip your knife blade in warm water and wipe dry between slices.
• I learned that adding the sprinkles last prevents color bleed—keeps your bars pristine red and green.
FAQs
Q: Can I use large marshmallows instead of mini?
A: Absolutely—just toss in 2 cups of large marshmallows, stirring until they’re fully melted and smooth.
Q: Why are my treats hard instead of chewy?
A: You may have pressed the mixture too firmly or let it chill too long; a gentle press yields softer bites.
Q: How can I make these gluten-free?
A: Simply swap in a certified gluten-free crispy rice cereal—everything else stays the same.
Q: What’s the best way to get clean squares?
A: Warm your knife under hot water, dry it, and slice with one clean motion—no sawing.
Q: Can I add flavor extracts?
A: Yes! Almond, peppermint, or even orange extract (just ½ teaspoon) injects a fun twist.
Q: Is there a dairy-free version?
A: Use coconut oil in place of butter and pick up vegan marshmallows from the natural foods aisle.
Q: How do I keep sprinkles from bleeding color?
A: Fold them in off-heat and press gently—too much heat or stirring makes them run.
Q: Can I prepare this in advance?
A: You can chill the pan for up to an hour ahead, then slice and serve when guests arrive.
Conclusion
These Christmas Rice Krispies Treats are a festive, easy, no-bake dessert that never fails to spread holiday joy. With a handful of pantry staples and just a little marshmallow magic, you’ve got a homemade treat perfect for gifting, sharing, or tucking into your own Christmas tin. Give them a try, and don’t forget to leave a comment below—I’d love to hear how you brightened up your holiday table!
Christmas Rice Krispies Treats
Ingredients
- 6 cups crispy rice cereal (Kellogg’s Rice Krispies or a gluten-free brand)
- 4 tablespoons unsalted butter (room temperature) plugrá or Land O’Lakes work nicely
- 4 cups mini marshmallows (Jet-Puffed or homemade vegan marshmallows)
- 1/2 teaspoon pure vanilla extract (optional, boosts flavor)
- Pinch fine sea salt (balances sweetness)
- 1/2 cup red and green holiday sprinkles (edible glitter mix or nonpareils)
- Optional mix-ins: • 1/4 cup chopped pecans or walnuts (for crunch) • 1/3 cup mini chocolate chips (semi-sweet or white chocolate) • 1 teaspoon peppermint extract plus 1/4 cup crushed candy canes
- Substitution tip: use coconut oil instead of butter for a dairy-free twist; swap marshmallows for marshmallow creme in a pinch.
Instructions
- Line a 9×13-inch baking dish with parchment paper or lightly spray with nonstick cooking spray—this makes lifting out the treats a breeze.
- In a large, heavy-bottomed saucepan over low heat, melt butter until foamy. Add mini marshmallows and stir continuously until everything’s glossy and smooth (about 3–4 minutes).
- Remove the pan from heat, sprinkle in the vanilla extract and salt, then stir once more to combine—this little pinch really elevates the flavor.
- Gently pour in the crispy rice cereal and use a spatula to fold until each grain is coated in the marshmallow mixture. Don’t over-mix to maintain cereal's snap.
- Quickly fold in the red and green sprinkles and any optional mix-ins—nuts, chocolate chips, or peppermint bits.
- Transfer the mixture into your prepared dish and press down firmly but not too hard to maintain chewy texture.
- Let it rest at room temperature for 20 minutes, then chill in the fridge for another 15–20 minutes until firm but with a bounce.
- Lift the parchment out, place on a cutting board, and slice into 24–30 squares. Clean the knife between cuts for neat edges.
