Description
Soft, buttery, and full of holiday cheer, these Quick Festive Rice Krispie Treats come together in one pot in about 15 minutes. Perfect for cookie trays, school parties, and last-minute gatherings.
Ingredients
Scale
- 6 cups (about 160 g) crispy rice cereal
- 10 oz (285 g) mini marshmallows (plus 1 cup/40 g extra for mix-ins, optional; use vegan/gelatin-free for DF/veg)
- 3 Tbsp (42 g) unsalted butter (or dairy-free butter)
- 1 tsp vanilla extract
- 1/8 tsp fine salt
- 1/3 cup (60 g) holiday sprinkles (plus more for topping)
- Optional: 4 oz (115 g) white chocolate chips for drizzle (use dairy-free chips if needed)
Instructions
- Grease a 9×13-inch pan and line with parchment. In a large pot over low heat, melt butter. Add marshmallows and salt; stir until just smooth. Remove from heat and stir in vanilla.
- Fold in cereal until coated. If using, fold in extra mini marshmallows and most sprinkles (save some for topping).
- Press mixture gently into pan with greased parchment; don’t pack tight. Top with remaining sprinkles. Cool 10–15 minutes. Drizzle melted white chocolate, if desired, then cut into 24 squares.
Notes
Dairy-free: Use dairy-free butter, vegan/gelatin-free marshmallows, and DF chips. Gluten-free: Use certified GF crispy rice cereal. For clean edges, grease knife and wipe between cuts.