Snickerdoodle Rice Krispies Treats
A no-bake, festive spin on classic Rice Krispies treats, packed with cinnamon sugar cookie flavor in every chewy bite.
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.
Notes
If you're out of mini marshmallows, chop large ones roughly to melt evenly. Measure cereal loosely and avoid packing it down.
Nutrition
Calories: 200kcal
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