Meet your new holiday crowd-pleaser: gooey, soft Christmas Rice Crispy Treats that sparkle with sprinkles and a snowy white-chocolate drizzle. They come together in minutes, no oven required, and they taste like pure Christmas magic.
Christmas Rice Crispy Treats
Gooey, soft Christmas Rice Crispy Treats studded with sprinkles and finished with a snowy white-chocolate drizzle. Fast, no-bake, kid-friendly, and make-ahead—perfect for cookie boxes and holiday parties.
Equipment
- 1 9x13-inch pan lined with parchment
- 1 Parchment Paper for lining pan
- 1 Large heavy pot
- 1 Silicone spatula greased
- 1 Microwave-safe Bowl or double boiler for melting white chocolate (optional)
- 1 Sharp knife buttered, for clean cuts (optional)
Ingredients
- 6 cup crispy rice cereal
- 10 cup mini marshmallows divided; about 16 oz
- 6 tbsp salted butter
- 2 tsp vanilla extract
- 0.25 tsp fine sea salt
- 0.25 cup holiday sprinkles
- 4 oz white chocolate for drizzle; or 1/2 cup chips
- 1 tsp coconut oil optional, if using chips
Optional add-ins
- 0.5 cup mini red and green M&M's optional
- 0.25 cup crushed candy canes optional
Makes: 4inch round, 2inch height
Instructions
Instructions
- Line a 9x13 inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment and a silicone spatula with butter or nonstick spray.
- In a large, heavy pot over medium-low heat, melt the butter. For a nutty twist, cook 2 to 3 minutes more until the butter foams and turns golden with brown specks. Reduce heat to low.
- Add 8 cups of the mini marshmallows to the pot. Stir constantly on low heat until just melted and smooth. Take off the heat and stir in vanilla and salt.
- Add the crispy rice cereal and use the greased spatula to gently fold until coated. Sprinkle in the remaining 2 cups marshmallows and half of the sprinkles, folding just until distributed.
- Tip the mixture into the prepared pan. With lightly buttered fingertips or parchment, press it in gently. Do not compact firmly or the bars will be dense.
- Melt white chocolate and drizzle over the top, then finish with remaining sprinkles and any candy canes or M&M's. Let set at room temperature for 30 to 45 minutes before slicing.
Notes
Tips: Use fresh, soft marshmallows and keep the heat low to prevent tough treats. Grease tools and press the mixture gently to keep bars airy. Reserve some marshmallows to fold in for extra gooey pockets. Storage: Store airtight at room temperature up to 3 days. Do not refrigerate. For longer storage, wrap squares well and freeze up to 1 month; thaw at room temperature. To soften, microwave a square 5–8 seconds. Variations: Peppermint Bark (peppermint extract + crushed candy canes, drizzle with dark chocolate), Hot Cocoa (cocoa cereal + cocoa powder, top with mini marshmallows), Brown Butter Maple, Peanut Butter, or make Dairy-Free/Vegan with plant-based swaps.
Tried this recipe?Let us know how it was!
Why You’ll Love This Christmas Rice Crispy Treats
- Ultra soft and extra gooey with the perfect chew.
- Fast, no-bake recipe that is easy for kids to help with.
- Make-ahead friendly for cookie boxes and parties.
- Festive and customizable with sprinkles, chocolate, and candy canes.
- Foolproof method that keeps treats from turning hard.
Christmas Rice Crispy Treats Ingredients & Substitutions
- Crispy rice cereal: 6 cups (about 170 g). For gluten free, choose a certified GF crispy rice cereal.
- Mini marshmallows: 10 cups, about 16 oz or 455 g, divided. Use 8 cups to melt and reserve 2 cups to fold in for pockets of gooeyness. Fresh marshmallows are key.
- Salted butter: 6 tbsp (85 g). Unsalted works too, just add an extra pinch of salt. For deeper flavor, lightly brown the butter.
- Vanilla extract: 2 tsp. Swap with 1/2 tsp peppermint extract for a minty twist.
- Fine sea salt: 1/4 tsp to balance sweetness.
- Holiday sprinkles: 1/4 cup. Use jimmies or quins that do not bleed. Avoid too many nonpareils in the mix.
- White chocolate for drizzle: 4 oz chopped or 1/2 cup chips with 1 tsp coconut oil, optional. Candy melts or almond bark also work.
- Optional add-ins: 1/2 cup mini red and green M&M’s, 1/4 cup crushed candy canes.
Step-by-Step Instructions to Make Christmas Rice Crispy Treats
1. Prep the pan
Line a 9×13 inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment and a silicone spatula with butter or nonstick spray.
2. Brown or melt the butter
In a large, heavy pot over medium-low heat, melt the butter. For a nutty twist, cook 2 to 3 minutes more until the butter foams and turns golden with brown specks. Reduce heat to low.
3. Melt the marshmallows low and slow
Add 8 cups of the mini marshmallows to the pot. Stir constantly on low heat until just melted and smooth. Take off the heat and stir in vanilla and salt.
4. Fold in the cereal
Add the crispy rice cereal and use the greased spatula to gently fold until coated. Sprinkle in the remaining 2 cups marshmallows and half of the sprinkles, folding just until distributed.
5. Press lightly into the pan
Tip the mixture into the prepared pan. With lightly buttered fingertips or parchment, press it in gently. Do not compact firmly or the bars will be dense.
6. Decorate and set
Melt white chocolate and drizzle over the top, then finish with remaining sprinkles and any candy canes or M&M’s. Let set at room temperature for 30 to 45 minutes before slicing.
Tips for Success
- Use fresh, squishy marshmallows. Old, dried marshmallows melt poorly and make hard bars.
- Keep the heat low. Overheating the marshmallow mixture leads to tough treats.
- Grease tools and hands to prevent sticking and keep the texture airy.
- Press gently into the pan. Light pressure keeps the bars soft.
- Reserve some marshmallows to fold in at the end for extra gooey pockets.
- For clean cuts, use a sharp buttered knife and wipe between slices.
Variations of Christmas Rice Crispy Treats
- Peppermint Bark: Add 1/2 tsp peppermint extract and 1/4 cup crushed candy canes. Drizzle with dark chocolate.
- Hot Cocoa: Use cocoa crispy cereal, whisk 1 tbsp unsweetened cocoa powder into the melted marshmallow, top with mini marshmallows.
- Brown Butter Maple: Brown the butter and swap vanilla for 1 tsp maple extract. Add a pinch of cinnamon.
- Peanut Butter: Stir 1/2 cup creamy peanut butter into the melted marshmallow mixture. Finish with milk chocolate drizzle.
- Dairy-Free and Vegan: Use plant-based butter and vegan marshmallows. Check that your cereal is certified vegan and GF if needed.
Serving Suggestions: What to Pair with Christmas Rice Crispy Treats
- Set them on a holiday dessert board with cookies, chocolate bark, and fruit.
- Pair with hot cocoa, peppermint mochas, chai, or decaf coffee for kids.
- Gift-wrap squares in cellophane bags tied with ribbon for easy treats.
- Crumble a square over vanilla ice cream for a festive sundae.
Storage & Reheating Instructions
- Room temperature: Store in an airtight container up to 3 days. Slip in a small piece of bread or a marshmallow to maintain softness.
- Do not refrigerate: The cold makes them firm and dry.
- Freezer: Wrap individual squares tightly in parchment and plastic, place in a freezer bag, and freeze up to 1 month. Thaw at room temp. Texture may be slightly chewier.
- To soften: Microwave a square for 5 to 8 seconds.
Memories Made Around the Table
Every December, my kids take turns sprinkling the pan like quiet snowfall and counting to 30 while we wait for the drizzle to set. The little flecks of red and green always make the kitchen feel extra cozy.
FAQs
- How do I keep Rice Crispy treats soft? Use fresh marshmallows, melt on low heat, and press the mixture lightly into the pan. Store airtight at room temperature.
- Why did mine turn hard? The usual culprits are high heat or overcooking the marshmallow mixture, and packing the bars too tightly. Next time, cook low and slow and press gently.
- Can I double the recipe? Yes. Use a rimmed 13×18 inch sheet pan and expect slightly thinner bars, or make two 9×13 pans.
- Can I use large marshmallows? Yes. Cut them in half for easier melting. Weigh by ounces for accuracy. You will need about 16 oz total for this recipe.
- Are these gluten free? They can be. Use certified GF crispy rice cereal and check that your sprinkles and add-ins are GF.
- Can I color the treats red and green? Yes. Divide the melted marshmallow in two bowls, tint each with gel food color, then fold in cereal and swirl together in the pan.
Final Thoughts
These Christmas Rice Crispy Treats are simple, nostalgic, and irresistibly festive. Make a batch for your next holiday gathering, then come back and share how you decorated yours. Happy holidays and happy snacking.