Rice Krispy treats
Prep time
Cook time
Total time
Such delicious and easy no-bake treats to make, Rice Krispy Treats have a crispy bite along with ooey-gooey marshmallow goodness. I’ve taken the traditional recipe and stirred in mini marshmallows and white chocolate chips, then finished with a white chocolate drizzle and colored sugar sprinkles. Change the color of the sugar sprinkles to match the season.

This is one of the rare occasions I like to use a salted butter instead of unsalted butter as the salt helps to balance the sweetness.
Recipe type: Dessert | Bar Cookies | No-Bake Cookies
Serves: 2 dozen bars
About 1 tablespoon softened butter for preparing pan
  • 6 cups rice Krispy cereal
  • 1 cup white chocolate chips
  • 2 cups mini-marshmallows
  • ¼ cup salted butter
  • 1 10-ounce bag marshmallows, or 6 cups mini-marshmallows
Topping and Decoration:
  • About ½ cup white chocolate candy melts or white chocolate chips
  • Colored Sugar Sprinkles of your choice
  1. Prepare one 13x9x2 inch oblong pan; lightly grease the pan with softened butter.
  2. In an extra-large bowl combine the rice krispy cereal, white chocolate chips, and 2 cups mini-marshmallows. Mix together and set aside. Tip: these ingredients will be easier to stir into the melted butter and marshmallow mixture if pre-mixed.
  3. In a large heavy-bottomed pan, melt the butter over low heat, then add the 10-oz. bag of marshmallows or 6 cups mini-marshmallows; heat and stir with a rubber spatula or rubber spoon until the marshmallows are completely melted and the butter and marshmallows are completely combined. Tip: you can also melt the butter and marshmallows together in a large bowl in the microwave; heat on high for 1 to 2 minutes and stir, then heat another 30 seconds to 1 minute longer or until the butter and marshmallows are melted and combined.
  4. Pour the melted butter and marshmallow mixture over the rice krispy mixture and immediately stir with a heavy wooden spoon until completely mixed.
  5. Pour the cookie mixture into the prepared pan and press down evenly with the back of a rubber spatula or wooden spoon, or your fingers lightly buttered. Let cookie cool and set, then cut into 2-inch bars. Tip: My favorite tool to cut bar cookies is a stainless-steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.
  6. Remove the bars from the pan and place on a large cookie sheet. Tip: This will allow the topping to be drizzled over the top and down the sides of each bar.
Topping and Decoration:
  1. In top of a double boiler over hot water, melt the candy melts or white chocolate chips Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
  2. Spoon the melted chocolate into a small plastic freezer bag. Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag and drizzle over the tops of the bars and allowing any drizzle to hit the sides of the bars. Immediately sprinkle with colored sugar sprinkles before the chocolate sets.
Recipe Notes
Pan: One 9x13x2 inch Pan Prep: buttered Bake:[b] No-Bake [b]Yield: 2 dozen 2-inch bars Storage: Airtight Container, Room temperature
Recipe by at https://thebakingpan.com/recipes/cookie/rice-krispy-treats/