These Holiday Rice Krispie M&Ms Bars are the cheerful, no-bake bite every cookie tray needs. They are soft, gooey, and studded with festive red and green M&Ms that make them pop at parties. You can stir them together in about 15 minutes, which leaves more time for twinkly lights and cocoa.
Holiday Rice Krispie M&Ms Bars
Equipment
- 1 Large Pot
- 1 9x13-inch baking pan
- 1 Parchment Paper
- 1 Silicone spatula
- 1 Sharp knife for slicing
Ingredients
Bars
- 4 tbsp unsalted butter
- 10 oz mini marshmallows fresh is best
- 1 tsp pure vanilla extract
- 0.25 tsp fine sea salt
- 6 cup crispy rice cereal use gluten-free cereal if needed
- 1 cup holiday M&Ms reserve a handful for topping
Topping (optional)
- 2 tbsp holiday sprinkles optional
- 3.5 oz white chocolate melted; optional drizzle
Instructions
Make the Bars
- Lightly butter or spray a 9x13 inch pan. Line with parchment, leaving a 2-inch overhang for easy lifting.
- In a large pot over low heat, gently melt the butter. Keeping the heat low helps the bars stay soft.
- Add the mini marshmallows and stir constantly over low heat until smooth and just melted. Do not overcook.
- Remove from heat. Stir in the vanilla and salt until combined.
- Add the crispy rice cereal and fold with a silicone spatula until evenly coated. If the mixture seems very sticky, fold in up to 1/2 cup more cereal.
- Let the mixture cool 1 to 2 minutes so the M&Ms don’t melt. Fold in most of the M&Ms, reserving a handful for topping.
- Scrape the mixture into the prepared pan. Lightly grease your spatula or hands and gently press into an even layer without compacting.
- Sprinkle remaining M&Ms and sprinkles on top, pressing lightly so they adhere. If using, drizzle melted white chocolate over the surface. Let set at room temperature for 30 to 45 minutes.
- Lift out using the parchment and cut into 16 to 20 bars with a sharp knife, wiping the blade between cuts.
Notes
Why You’ll Love This Holiday Rice Krispie M&Ms Bars
- No-bake and quick to make in one pot.
- Perfectly soft and chewy, never rock-hard.
- Festive colors and kid-approved crunch.
- Easy to gift, slice, and stack on holiday trays.
- Simple pantry ingredients with lots of fun swap-ins.
Holiday Rice Krispie M&Ms Bars Ingredients & Substitutions
- 6 cups crispy rice cereal (about 170 g) – use gluten-free cereal if needed.
- 10 oz mini marshmallows (about 283 g) – fresh is best. You can use 1 jar marshmallow creme in a pinch, but texture will be softer.
- 4 tbsp unsalted butter – salted works too, just reduce the added salt slightly.
- 1 tsp pure vanilla extract – almond extract also tastes lovely and festive.
- 1/4 tsp fine sea salt – balances sweetness.
- 1 cup holiday M&Ms – reserve a handful for pressing on top. Swap with peanut M&Ms or chopped candy canes.
- 2 tbsp holiday sprinkles – optional but fun for extra color.
- 3 to 4 oz white chocolate, melted – optional drizzle for a bakery-style finish.
Step-by-Step Instructions to Make Holiday Rice Krispie M&Ms Bars
Prep the Pan
Lightly butter or spray a 9×13 inch pan. Line with parchment, leaving a 2-inch overhang so you can lift the bars out easily.
Melt the Butter
In a large pot over low heat, melt the butter gently. Low heat keeps the bars soft later.
Stir in Marshmallows
Add the mini marshmallows and stir constantly until smooth and just melted. Take your time on low heat so they do not overcook.
Flavor It
Remove from heat. Stir in vanilla and salt until fully combined.
Fold in the Cereal
Add the crispy rice cereal and fold with a silicone spatula until every bit is coated. If the mixture feels too sticky, add up to 1/2 cup more cereal.
Add the M&Ms
Let the mixture cool 1 to 2 minutes so the M&Ms do not melt. Fold in most of the M&Ms, saving a handful for the top.
Press Into the Pan
Scrape the mixture into the prepared pan. Lightly grease your spatula or your hands and gently press into an even layer. Do not pack it down hard or the bars will be dense.
Finish and Set
Sprinkle remaining M&Ms and sprinkles on top, pressing lightly so they adhere. If using, drizzle melted white chocolate across the surface. Let set at room temperature for 30 to 45 minutes.
Slice and Serve
Lift out using the parchment and cut into 16 to 20 bars with a sharp knife. Wipe the knife between cuts for clean edges.
Tips for Success
- Use fresh marshmallows. Older marshmallows do not melt smoothly and make tough bars.
- Keep the heat low. Overheating sugar makes bars hard once cooled.
- Grease your spatula or hands to prevent sticking and to avoid compacting the mixture.
- Wait 1 to 2 minutes before adding M&Ms so they hold their shape.
- Adjust cereal slightly. If mixture looks very sticky, add up to 1/2 cup cereal for perfect balance.
Variations of Holiday Rice Krispie M&Ms Bars
- Brown Butter: Cook the butter until it smells nutty and turns golden, then proceed. Add a pinch more salt for contrast.
- Peanut Butter: Stir 1/2 cup creamy peanut butter into the melted marshmallow mixture before the cereal.
- Peppermint Crunch: Fold in 1/3 cup crushed candy canes and finish with a dark chocolate drizzle.
- Sweet-Salty: Add 1 cup roughly crushed pretzels and top with flaky sea salt.
- Gluten-Free: Use certified gluten-free crispy rice cereal and confirm candy coatings are GF.
Serving Suggestions: What to Pair with Holiday Rice Krispie M&Ms Bars
- Hot cocoa with whipped cream and a dusting of cocoa powder.
- Vanilla ice cream for a warm-cold contrast if you lightly warm a bar.
- Holiday cookie trays alongside gingerbread, shortbread, and peppermint bark.
- Festive coffees like peppermint mocha or cinnamon latte.
Storage & Reheating Instructions
- Room Temperature: Store in an airtight container at cool room temp for 2 to 3 days, layered with parchment.
- Freezer: Wrap individually, place in a freezer bag, and freeze up to 6 weeks. Thaw at room temperature inside the wrapping.
- To Soften: If a bar feels firm, microwave one piece for 5 to 8 seconds to restore softness.
- Avoid the fridge. Refrigeration can make them overly firm.
Memories Made Around the Table
Every December, I set out a plate of these for wrapping gifts, and little hands sneak the pieces with the most red M&Ms. They are the first to disappear, and somehow the last pan I make before the big holiday bash.
FAQs
Why did my bars turn hard? They likely overheated. Melt marshmallows on low and remove from heat as soon as they are smooth. Do not pack the mixture firmly in the pan.
Can I make these ahead? Yes. Make up to 2 days in advance and store airtight at room temperature. For longer storage, freeze and thaw before serving.
How do I cut clean squares? Use a long, sharp knife lightly greased or warmed under hot water and wiped dry. Cut with steady pressure and wipe the blade between slices.
Can I reduce the sweetness? Add 1/2 cup chopped roasted nuts or pretzels for contrast, and use a touch of flaky salt on top to balance flavors.
Can I use marshmallow creme? Yes. Use about 7 ounces for this batch. The bars will be softer and may need an extra 1/4 to 1/2 cup cereal.
Final Thoughts
Make a quick batch of Holiday Rice Krispie M&Ms Bars whenever you need a bright, happy treat. They are simple, crowd-pleasing, and festive enough to steal the spotlight on any dessert table.