Christmas Rice Krispies
These Christmas Rice Krispies are like biting into a sugar cookie—soft, chewy, and packed with buttery, marshmallowy goodness. The secret is using extra marshmallows, plenty of butter, and a little sugar cookie mix to give them that sweet, vanilla flavor that you love in a classic sugar cookie. They’re drizzled with creamy white chocolate and sprinkled with colorful sprinkles.
Nothing says holiday fun like a kitchen full of laughter, marshmallowy messes, and colorful sprinkles. These sugar cookie Rice Krispie treats are perfect for letting the kids get hands-on while you enjoy some Christmas tunes and create sweet memories together.
If you love these Christmas Rice Krispie treats, you might also enjoy Milk Chocolate Peppermint Bark, Chocolate Ganache Brownies, and Hot Chocolate Cupcakes.
Why You’ll Love These Christmas Rice Krispies
- Festive and Fun- Bursting with colorful Christmas sprinkles, they instantly brighten up holiday dessert tables or cookie platters.
- Extra gooey- These treats are loaded with melted marshmallows, plus extra marshmallows folded in, making them so soft and chewy.
- Sugar cookie flavor- A hint of sugar cookie mix and white chocolate drizzle adds that familiar, sweet vanilla flavor we all love at Christmastime.
- Kid-friendly- Perfect for kids of all ages, these treats let everyone join in on the holiday fun without any complicated steps or baking required.
- Great for sharing- Whether it’s a cookie exchange, holiday party, or gift basket, these marshmallow treats are simple to make and sure to impress.
Why These Sugar Cookie Rice Krispie Treats Are A Holiday Must
These sugar cookie Rice Krispie treats bring together two nostalgic favorites—the chewy, buttery texture of classic Rice Krispie treats and the sweet, cozy flavor of sugar cookies. A little sugar cookie mix gets stirred right into the melted marshmallow mixture, giving every bite that soft vanilla sweetness you’d expect from a freshly baked cookie. It’s the best of both worlds! Easy, no-bake, and full of that holiday sugar cookie flavor everyone loves.
Key Ingredient Notes
- Rice Krispies Cereal- Stick with the original Kellogg’s Rice Krispies or a similar plain puffed rice cereal.
- Mini marshmallows- Fresh mini marshmallows are key for soft, chewy bars. They melt quickly and evenly. Always use a fresh bag, as older marshmallows don’t melt smoothly and can make the treats dry instead of gooey.
- Butter- Use a good quality butter for the best flavor. I like Kerrygold or another European-style butter because it’s richer and gives the treats a deeper, more buttery taste. Regular salted butter will work in a pinch.
- Vanilla extract- Use pure vanilla extract for the best flavor.
- Sugar cookie mix- The secret ingredient that gives these bars their holiday twist. I use Betty Crocker sugar cookie mix.
- Christmas sprinkles- For that festive touch, use red, green, and white sprinkles (or any mix that feels merry).
- White chocolate- Use a high-quality white chocolate bar like Lindt or Ghirardelli. They melt more smoothly than baking chips, making it easy to drizzle over the top for a clean, glossy finish.
How To Make Rice Krispie Treats
STEP 1: Prep the pan. Lightly grease 9×9-inch pan, then line it with parchment paper leaving an overhang for easy lifting.
STEP 2: Melt the butter. Add the butter to a large saucepan and melt over medium-low heat, stirring occasionally until it’s completely smooth and melted.
STEP 3: Add the marshmallows. Add 7 cups of mini marshmallows to the melted butter. Stir until the marshmallows are completely melted and smooth.
STEP 4: Add the flavorings. Stir in the vanilla extract and sugar cookie mix. Mix until combined.
STEP 5: Add the cereal and remaining marshmallows. Remove the pan from the heat, then gently stir in the Rice Krispies cereal. Gently fold everything together until the cereal is evenly coated. Then, add the remaining 2 cups of mini marshmallows. Mix just until combined, you don’t want them fully melted.
STEP 6: Add sprinkles. Scatter the Christmas sprinkles over the mixture and give it a few stirs.
STEP 7: Transfer to pan. Pour the mixture into the prepared pan. Using a lightly greased spatula, gently press the mixture into an even layer. Do not compact the mixture.
STEP 8: Finish and decorate. In a microwavable bowl, melt white chocolate in 30 second increments until smooth. Drizzle melted white chocolate over the treats. Then, add extra sprinkles on top. Allow the bars to cool and set at room temperature for about 30-60 minutes.
Tips For Success
- Line the pan with parchment- Greasing the pan lightly and adding parchment makes it simple to lift the treats out without sticking. It also helps you slice clean squares without breaking the bars.
- Keep the heat medium-low at all times- If the heat is too high, the marshmallows can over-cook and become tough or hard once they cool. Slow, gentle heat ensures they melt evenly and stay soft and gooey.
- Grease your hands or spatula- When pressing the mixture into the pan, lightly grease your hands or a spatula. This prevents the sticky marshmallow mixture from sticking and makes it easier to spread evenly.
- Be gentle when spreading- Avoid packing the mixture too tightly into the pan. This will make them dense and hard instead of light and chewy. Press just until it forms an even layer in the pan, it doesn’t have to be perfect.
- Use fresh ingredients- Old marshmallows or stale Rice Krispies won’t give you the best texture. Make sure all your ingredients are fresh for soft, chewy treats.
FAQs
You can, but mini marshmallows melt faster and more evenly, giving you that soft, gooey texture. If using large marshmallows, cut them into smaller pieces for best results.
Add the sprinkles last and avoid mixing colored sugars into the hot marshmallows. I like Christmas-themed Jimmies.
This usually happens if the marshmallows were over-heated or the mixture was pressed too firmly into the pan. Remember, keep the heat low and press gently for soft, chewy bars.
Store the Rice Krispie treats in an airtight container at room temperature for up to 5 days. If stacking, place parchment paper between layers to prevent sticking.
It’s not recommended. Refrigerating can dry out the treats and make them hard and brittle. They’re best stored at room temperature.
Did You Make This Recipe
After trying out this recipe, I’d love to hear your feedback. Please consider leaving a comment below. Don’t forget to tag me on Instagram and follow me on Pinterest for more mouthwatering recipes. Your support is greatly appreciated!
Christmas Rice Krispies
Ingredients
- 6 tbsp salted butter
- 9 cups mini marshmallows, divided
- 6 cups Rice Krispies cereal
- 2 tsp vanilla extract
- 1/2 cup sugar cookie mix
- 3 tbsp Christmas sprinkles, plus more for topping
- 4 oz white chocolate, melted
Instructions
- Lightly grease 9×9-inch pan, then line it with parchment paper leaving an overhang for easy lifting.
- Add the butter to a large saucepan and melt over medium-low heat, stirring occasionally until it's completely smooth and melted.
- Add 7 cups of mini marshmallows to the melted butter. Stir until the marshmallows are completely melted and smooth.
- Stir in the vanilla extract and sugar cookie mix. Mix until combined.
- Remove the pan from the heat, then gently stir in the Rice Krispies cereal. Gently fold everything together until the cereal is evenly coated. Then, add the remaining 2 cups of mini marshmallows. Mix just until combined, you don't want them fully melted.
- Scatter the Christmas sprinkles over the mixture and give it a few stirs.
- Pour the mixture into the prepared pan. Using a lightly greased spatula, gently press the mixture into an even layer. Do not compact the mixture.
- In a microwavable bowl, melt white chocolate in 30 second increments until smooth. Drizzle melted white chocolate over the treats. Then, add extra sprinkles on top. Allow the bars to cool and set at room temperature for about 30-60 minutes.
Where do you find or mean by sugar cookie mix? Thanks. Debbie
Hi Debbie,
You can find it at any grocery store. I used the Betty Crocker Sugar Cookie Mix.
My kids loved them, this recipe will definitely be on repeat
Thank you! So glad you enjoyed them 😉