Hey there, cookie lovers!
Christmas is just around the corner, and you know what that means—cookie season is here!
Today, I’m excited to share a fun and festive recipe: Christmas cookies with Rice Krispies!
These cookies are crunchy, chewy, and packed with holiday cheer.
They’re perfect for sharing with friends and family or just enjoying on your own.
Let’s get into the holiday spirit—let’s bake some cookies!
| Preparation Time | 10-15 minutes |
| Cooking Time | 10 minutes |
| Total Time | 130-145 minutes |
| Level of Difficulty | Easy |
Ingredients
- 7 cups rice cereal (I use Kellogg’s Rice Krispies Brand)
- 3/4 cup melted butter (unsalted, for better flavor control)
- 1/2 cup red and green candy-coated chocolates
- 6 oz mini marshmallows
- 3 tbsp holiday sprinkles
- 1/2 tsp vanilla extract (pure vanilla extract for best flavor)
Step 1: Prepare the Baking Pan
Grease and line a 9×9-inch square baking pan with parchment paper.
Ensure the parchment paper hangs over the edges a bit for easy removal later.
Step 2: Melt the Butter and Marshmallows
Add the butter to a large saucepan and heat on medium until melted, about 5 minutes.
Once the butter is melted, add the mini marshmallows and stir continuously with the butter until they’re completely melted, which should take about 5 minutes.
Step 3: Incorporate the Vanilla and Cereal
Remove the saucepan from the heat and stir in the vanilla extract.
Gradually add the Rice Krispies cereal, about 1/3 at a time, stirring well to incorporate after each addition until the cereal is fully coated with the marshmallow mixture.
Step 4: Add Sprinkles and M&M’s
Add the Christmas sprinkles and half of the red and green M&M’s to the Rice Krispies mixture.
Stir gently to evenly distribute them throughout the mixture.
Step 5: Shape and Decorate the Mixture
Spoon the Rice Krispies mixture into your prepared baking pan.
Use the back of a spoon to smooth it down into a compact, even layer.
Press the remaining red and green M&M’s on top for decoration.
Step 6: Chill and Serve
Chill the mixture in the fridge for at least 2 hours to set.
Once set, use the parchment paper to lift the slab out of the pan carefully.
Slice into 12 bars and serve.
