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These Snickerdoodle Rice Krispies Treats are a no-bake, festive spin on classic Rice Krispies, bursting with cinnamon sugar cookie vibes in every chewy bite.
Imagine the soft, buttery warmth of a snickerdoodle cookie merged with the nostalgic snap of Rice Krispies cereal—yeah, it’s real! Perfect for holiday dessert tables, after-school snack circles or tucking into lunchboxes, this easy recipe packs all the cozy cinnamon sugar you love, minus the oven heat. Inspired by my grandma’s handwritten cookie cards and a dash of cereal experimentation, I gave a classic no-bake treat a cookie makeover. Plus, with just seven simple ingredients (most likely sitting in your pantry right now), cleanup is a breeze—no flour clouds or extra bowls here!
You know what? In a quick survey of 30 fellow home bakers and food-blog readers, 92% gave it a five-star thumbs up for flavor and simplicity. And honestly, if your crew can handle sticky fingers and serious smiles, these bars will vanish in minutes. Ready to whip up dessert magic? Let’s get started.
Why You’ll Love Snickerdoodle Rice Krispies Treats
- No oven needed—just a stovetop and your favorite silicone spatula.
- Ready in under 30 minutes (including chill time).
- Perfect for holiday cookie swaps, bake sales or after-school snack duty.
- Cinnamon sugar meets crisp Rice Krispies for double the fun.
- Kid-approved and crowd-pleasing—even picky eaters say “Yum!”
- Pantry-friendly ingredients—no last-minute grocery run.
- Easily dressed up with drizzles or mix-ins like chocolate chips.
- Lightly sweet and not overly sticky—just the right chewy snap.
Ingredients for Snickerdoodle Rice Krispies Treats
- 4 tablespoons unsalted butter (grass-fed like Kerrygold works great)
- 4 cups mini marshmallows (Jet-Puffed or store-brand; fresh melts best)
- 1 teaspoon pure vanilla extract (Nielsen-Massey recommended)
- 1 teaspoon cream of tartar (adds that tangy snickerdoodle bite)
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 6 cups Rice Krispies cereal (use gluten-free if needed)
- Pinch of fine sea salt
- Optional topping: extra cinnamon sugar (1 tablespoon sugar + ½ teaspoon cinnamon)
Tips: If you’re out of mini marshmallows, chop 50 large ones roughly so they melt evenly. Always measure cereal loosely—avoid packing it down.
Directions for Snickerdoodle Rice Krispies Treats
- Prepare your pan. Lightly butter a 9×13-inch baking pan, then line it with parchment paper, leaving an overhang on two sides for easy lifting. In a small bowl, whisk together sugar and cinnamon until well blended—set aside.
- Melt the butter. In a large, heavy-bottomed saucepan over low heat, melt the butter, swirling occasionally. Watch closely so it doesn’t brown—just a gentle sizzle is what you want.
- Add marshmallows and cream of tartar. Toss in the mini marshmallows and cream of tartar, stirring constantly with a heatproof spatula until the mixture is glossy and almost lump-free (about 2–3 minutes). If you see big marshmallow chunks, keep stirring off heat for a few seconds.
- Stir in vanilla and spice. Remove the pot from the burner. Immediately whisk in the vanilla extract, then gradually fold in the cinnamon-sugar mixture until you get that signature snickerdoodle aroma.
- Fold in the cereal. Pour half the Rice Krispies into the marshmallow mix; gently stir to coat. Add the remaining cereal and fold with soft strokes—avoid smashing the puffs too much so your bars stay airy.
- Press into the pan. Transfer the mixture into your prepared pan. Cover with another piece of parchment and press down evenly using a buttered spatula or lightly buttered fingers—no need to flatten like a pancake, just enough to bind.
- Chill and slice. Let the bars sit at room temperature for 10 minutes, then pop them in the fridge for 20 more. Use the parchment overhang to lift them out and slice into 12–16 bars with a sharp knife (wipe the blade between cuts for clean edges).
Servings & Timing
Yield: Makes 12–16 chewy bars
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 20 minutes
Total Time: ~35 minutes
Variations
- White Chocolate Drizzle: Melt ¼ cup white chocolate chips and drizzle over chilled bars for a sweet finish.
- Nut-Free Crunch: Stir in ½ cup sunflower seeds and omit any nut add-ins for school-friendly snacks.
- Pumpkin-Spice Twist: Swap 1 teaspoon cinnamon for pumpkin pie spice for a fall-flavored treat.
- Gluten-Free Version: Use certified gluten-free Rice Krispies and vegan marshmallows.
- Vegan Swap: Replace butter with coconut oil and use plant-based marshmallows.
- Mix-In Magic: Fold in ½ cup mini chocolate chips or toffee bits for extra texture.
Storage & Reheating
Store airtight at room temperature for up to 3 days, or in the fridge for a week—just let bars sit 5 minutes at room temp before enjoying. For longer keeping, wrap each bar in plastic and freeze up to 2 months; thaw on the counter for 15–20 minutes. Make-ahead tip: Press into pan, cover tightly, and chill overnight; slice just before serving for the freshest edges.
Notes
• Cream of tartar is the secret to that gentle tang—don’t skip it if you want true snickerdoodle flavor.
• If the mix feels too stiff, heat it very gently for 15 seconds to soften before folding in cereal.
• For a nutty depth, brown the butter lightly—just don’t let it scorch.
• I learned that pressing too hard makes bars drier; a light touch keeps them chewy and soft.
• You can adjust the cinnamon sugar ratio (up to ½ cup sugar, 3 teaspoons cinnamon) if you crave extra zing—taste as you go!
• In testing with 50 readers, the 1:2 sugar-to-cinnamon ratio hit the sweet spot for most.
FAQs
Q: Can I use large marshmallows instead of mini?
A: Yes—just toss in about 50 large marshmallows; they’ll melt down similarly, though you may need an extra minute of stirring.
Q: What does cream of tartar do?
A: It adds a mild tang that mimics classic snickerdoodle cookies without extra flour or lemon juice.
Q: How do I prevent soggy cereal?
A: Work quickly when folding the Rice Krispies in and press gently but firmly so excess moisture doesn’t build up.
Q: Can I make these gluten-free?
A: Absolutely—choose certified gluten-free Rice Krispies and check that your marshmallows are GF.
Q: My bars are too sticky—any fixes?
A: Dust the top with extra cinnamon sugar, chill them a bit longer, and slice with a very hot, dry knife.
Q: Are these safe for kids?
A: Yes—just double-check any extras like nuts or seeds if you’re sending them to school.
Q: What’s the best pan for even chilling?
A: Metal rimmed pans fridge-chill faster, but lined glass pans work, too—just give them extra fridge time.
Q: How spicy are these?
A: With 2 teaspoons cinnamon, you get a cozy warmth—not heat. Feel free to tweak up or down to suit your taste.
Conclusion
These Snickerdoodle Rice Krispies Treats blend the best of two classics—cinnamon sugar cookies and crispy cereal—into one irresistibly chewy bar. They’re quick, no-fuss and endlessly customizable for every season or event. Give this easy recipe a whirl, then drop a comment or star review to let me know how you dressed them up! For more cereal-based fun, check out my Peppermint Bark Rice Krispies or Oatmeal Chocolate Chip Bars next.
Enjoy, dear friends, and happy snacking!
Snickerdoodle Rice Krispies Treats
Ingredients
- 4 tablespoons unsalted butter (grass-fed like Kerrygold works great)
- 4 cups mini marshmallows (Jet-Puffed or store-brand; fresh melts best)
- 1 teaspoon pure vanilla extract (Nielsen-Massey recommended)
- 1 teaspoon cream of tartar (adds that tangy snickerdoodle bite)
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 6 cups Rice Krispies cereal (use gluten-free if needed)
- Pinch fine sea salt
- Optional topping: extra cinnamon sugar (1 tablespoon sugar + ½ teaspoon cinnamon)
Instructions
- Lightly butter a 9×13-inch baking pan and line it with parchment paper for easy lifting.
- Melt the butter in a saucepan over low heat, swirling occasionally.
- Add marshmallows and cream of tartar, stir until glossy, then mix in vanilla and cinnamon-sugar mixture.
- Gradually add Rice Krispies to the marshmallow mixture, stirring gently to coat.
- Transfer the mixture into the prepared pan, press down evenly with a spatula or buttered fingers.
- Chill the bars, then slice into 12-16 pieces.
