Catching Up Over Christmas Rice Krispie Treats
Alright, let me just say up front, Christmas Rice Krispie Treats are my holiday cheat code. Every year, my sister insists on the “fancy cookies,” but let’s be real, these are the first things to disappear from the plate. I started making these in university because someone left a box of cereal behind in the dorm kitchen (cheers, Alicia!), and I haven’t stopped since. They’re festive, seriously easy, and have a way of making everyone feel about, oh, seven years old again. Once, I accidentally dyed my hands green making these—long story involving food coloring and a dodgy Ziploc bag. Anyway, don’t let that put you off. This is a classic with a Christmas jumper on.
Why You’ll Love These (According to My Family, Anyway)
I make this when I’m just done fussing with cookie cutters or, honestly, when I forget to prep and need something in a hurry. My family goes absolutely bonkers for these because they’re gooey, crunchy, and—unlike that yule log cake—you don’t need a PhD or endless patience. Heck, sometimes they’re a little uneven; I just tell everyone it’s “rustic charm.” (On a weird side note: the cat tried to eat one once, so apparently the appeal crosses species? Don’t give these to cats, though.)
Here’s What Goes in (and Some Handy Substitutions)
- 6 cups Rice Krispies cereal (Or, Aldi’s crispy rice or honestly any off-brand—just avoid the cocoa ones, unless you’re feeling wild)
- 1/4 cup unsalted butter (Salted butter works fine. My Nan always used Lurpak, but, er, don’t sweat it)
- 1 10oz bag mini marshmallows (Or the big ones chopped a bit; I only do this if I forget the little ones. Plus extra for, you know, “quality assurance tasting”)
- Food coloring (Red and green—gels make richer colors, but I’ve thinned them with a splash of water if desperate. Sometimes only had blue; made blue trees—no regrets!)
- Holiday sprinkles or mini M&Ms (Optional—but c’mon, Christmas means sprinkles. I grab fun ones from Sweetapolita every year)
- 1 tsp vanilla extract (Gives it a bit of extra oomph. Sometimes I skip it, but people seem to notice.)
Making the Magic Happen
- Grease a 9×13 inch pan with butter. Or spray it. (Or, one time, olive oil… don’t recommend.)
- In a large saucepan, melt the butter on medium-low. Don’t wander off, butter burns fast—or it does if you’re me.
- Dump in the marshmallows and stir ‘til everything’s just about merged into one gooey blob. Procrastinators beware: remove it from the heat as soon as the lumps are mostly gone; otherwise, it gets too stiff.
- Off the heat, stir in the vanilla. Decided you want colored treats? Now’s your moment! Divide mixture into bowls, add food coloring, and—carefully—stir. (This is where things look questionably edible. Don’t worry.)
- Pour over the Rice Krispies. I do this in two bowls if I’m doing red and green. Mix quickly, but not frantically—just until coated.
- Press the mixture into your pan. I use a piece of parchment rubbed with butter so it doesn’t stick to my hands, but eh, wet fingers work too. (This is where I sneak a taste. Quality control is important.)
- Decorate with sprinkles and M&Ms, or whatever you’ve got. Don’t sweat even coverage—my kids usually cover one corner and leave the rest naked.
- Let set for about 30 minutes (I know, it feels like forever), then slice ‘em up and share. Or hide a square for yourself. No judgment here.
Musings & Notes (or, Lessons from My Kitchen)
- If the treats are hard as bricks, probably overcooked the mallows. Just means more dunking in tea, honestly.
- I’ve tried adding orange zest—tastes nicer than you’d think! Next time, though, less is more.
- Making ahead? I think these taste better the day after, but most of my family can’t muster that level of patience.
Variations We’ve Tried (Some Hits, Some Misses)
- Chocolate drizzle (it’s a winner, but makes more mess)
- Peanut butter swirl—fantastic, as long as no one’s allergic. But when I tried butterscotch chips… eh, didn’t love it—probably just me, though.
- Mini marshmallows on top for texture (kids love it, adults act like they do but secretly pick them off)
Tools and Workarounds
If you don’t have a big saucepan, you can melt the stuff in the microwave in 30-second bursts (use a huge microwave-safe bowl, trust me). Oh, and don’t stress if you’re missing a spatula; one time I used a clean pasta server—worked a treat. For spreading, the back of a big spoon is just as good as anything fancy.
Storing These Beauties
Pop them in an airtight tin or container and they’ll last three days (so the internet claims, anyway), though honestly, in my house, it never lasts more than a day! They will dry out if you leave them uncovered, unless you live somewhere with rainforest-level humidity.
Serving ‘Em Up, Family Style
We always cut them into wonky squares or, if I’m feeling extra, use a tree-shaped cookie cutter. Sometimes, I stack them on a cake stand like a wobbly little Christmas tree. My aunt (the rebel) crumbles one into her ice cream bowl. I say, you do you.
The Hard-Won (Sometimes Painfully Obvious) Wisdom
- I once tried rushing the melting step and ended up with semi-charred marshmallows. That’s a flavor no one needs. Take it slow!
- Pressing too hard makes them dense as bricks. Gentle patting, not Hulk smash. Actually, I find it works better if you just use the parchment and a light hand.
- I measured the cereal wrong once (added too much), so the bars fell apart. So now, I go for a heaping half of the box and top up only if it looks too gooey. Precision is not my forte.
FAQ – Real Questions from Real (Slightly Panicked) Friends
- Why are my Krispie treats so hard? Oh, classic! You probably cooked the marshmallows too long, or packed ‘em in too tightly. Go easy next time; these are meant to be chewy, not dental work.
- Can I make them ahead? Absolutely. Just keep ‘em airtight. They start to taste a bit “meh” after 48 hours but, like, I highly doubt that’ll be a problem. Here’s a handy tip sheet I like: Serious Eats Rice Krispies Guide.
- How fancy can I get? As much as you want! Food coloring, sprinkles, edible glitter—go nuts (not literally unless you want nutty treats). Pro tip form a friend: Sally’s Baking Addiction’s tree version looks impressive.
- Is there a vegan way? Yup! Use Dandies marshmallows and any non-dairy butter. It’s a little stickier, but still yum.
- Do these freeze well? Sort of, but they defrost a bit soggy. I tried once for a party… wouldn’t recommend unless you’re desperate.
Ingredients
- 6 cups Rice Krispies cereal
- 4 cups mini marshmallows
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup red and green holiday sprinkles
- 1/2 cup white chocolate chips (optional)
- Cooking spray (for pan)
Instructions
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1Grease a 9×13-inch baking pan with cooking spray and set aside.
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2In a large saucepan over low heat, melt the butter.
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3Add the mini marshmallows and salt to the melted butter. Stir constantly until the marshmallows are fully melted and smooth.
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4Remove from heat. Stir in the vanilla extract.
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5Quickly fold in the Rice Krispies cereal until evenly coated. Gently mix in half of the holiday sprinkles and white chocolate chips, if using.
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6Press the mixture evenly into the prepared pan using a greased spatula. Sprinkle the remaining holiday sprinkles on top. Allow to set for at least 30 minutes before cutting into squares.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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