Tasty Rice Krispies with Sprinkles

Everyone loves a classic Rice Krispies treat, but sometimes you need a little extra fun in your day. I started making these sprinkle-covered treats when my kids were little, and they’ve been a party favorite ever since. They’re perfect for those moments when you want something sweet but don’t feel like turning on the oven.

What I really love about these treats is how quick they are to make. Just melt, mix, and press – that’s it! You can even get the kids involved with adding the sprinkles (though be prepared for some cleanup). I often make them the night before school bake sales or birthday parties, and they’re always gone within minutes.

The best part? You probably have most of these ingredients in your pantry right now. And trust me, once you start making these colorful treats, people will keep asking for more. They’re like the regular Rice Krispies treats we all grew up with, just dressed up for a party.

What Kind of Marshmallows Should I Use?

Mini marshmallows are your best bet for this recipe since they melt more quickly and evenly than their larger counterparts. While you might be tempted to use regular-sized marshmallows and cut them up, stick with the minis to save time and get better results. Fresh marshmallows work much better than older ones – if your marshmallows are hard or stale, they won’t melt as smoothly and could affect the texture of your treats. If you’re shopping for this recipe, look for the classic white mini marshmallows rather than flavored or colored varieties, as these will give you the most consistent results and won’t compete with your sprinkles for attention.

Options for Substitutions

Looking to make these treats but missing something? Here are some handy swaps you can try:

• Puffed rice cereal: While the classic Rice Krispies brand works best, you can use any puffed rice cereal. In a pinch, you could even try other crispy cereals like Corn Flakes or Cheerios – just know the texture will be different.
• Marshmallows: Regular-sized marshmallows work just as well as minis – just use the same weight. You can also use marshmallow fluff (about 2 cups), but reduce the butter by 2 tablespoons since fluff is softer.
• White chocolate chips: Feel free to swap these with milk chocolate, dark chocolate, or even peanut butter chips. If you don’t have any chips, you can skip them entirely – your treats will still be yummy!
• Butter: Salted butter works fine – just skip adding any extra salt. Margarine can work too, though the flavor won’t be quite as rich.
• Sprinkles: Any type of sprinkles work here – jimmies, nonpareils, or even crushed candy pieces. You can also skip them if you prefer plain treats.
• Vanilla essence: You can use any extract you like – almond, maple, or even peppermint for a fun twist. Or leave it out if you don’t have any – the treats will still taste great!

Watch Out for These Mistakes While Making

The biggest challenge when making Rice Krispies treats is ending up with rock-hard squares instead of soft, chewy ones – this usually happens when you melt the marshmallows over too high heat or compress the mixture too firmly into the pan.

For perfectly gooey treats, melt your butter and marshmallows over low-medium heat, stirring constantly, and remove from heat as soon as they’re about 90% melted (the residual heat will finish the job without scorching).

When mixing in the cereal, use a gentle folding motion rather than aggressive stirring, and when pressing into the pan, use just enough pressure to hold the treats together – pressing too hard will create dense, tough squares that are difficult to bite into.

A helpful trick is to lightly coat your hands or spatula with butter or cooking spray before handling the mixture, which prevents the marshmallow from sticking and makes the whole process much easier to manage.

What to Serve With Rice Krispies Treats?

These sweet and chewy treats are perfect for pairing with a cold glass of milk or a hot cup of cocoa, depending on the season! Since Rice Krispies treats are pretty sweet on their own, I like to balance them out with something refreshing like fresh berries or sliced apples on the side. For parties or special occasions, you can serve them alongside other simple desserts like chocolate chip cookies or brownies – just remember that a little goes a long way with these sugary snacks. If you’re packing them in lunch boxes, they’re great with some protein-rich nuts or a piece of string cheese to help balance out the sugar rush.

Storage Instructions

Keep Fresh: These colorful rice krispie treats stay nice and chewy when kept in an airtight container at room temperature. Place wax paper or parchment paper between layers to prevent sticking. They’ll be good for up to 3 days, though they’re usually so yummy they don’t last that long in my house!

Wrap: For the best texture, wrap individual pieces in plastic wrap or wax paper. This keeps them from getting hard or stale, and makes them perfect for tucking into lunch boxes or having as an easy snack on the go.

Freeze: Want to save them for later? These treats freeze really well for up to 6 weeks. Just wrap them individually in plastic wrap, then pop them in a freezer bag. When you’re ready to eat, let them thaw at room temperature for about 30 minutes – they’ll taste almost as good as fresh!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 20-30 g
• Fat: 160-180 g
• Carbohydrates: 450-480 g

Ingredients

• 1 cup butter, unsalted
• 1 1/2 packages mini marshmallows (around 15 oz, plus extra for topping)
• 8 cups puffed rice cereal
• 1 teaspoon vanilla essence
• 1/4 cup colorful sprinkles
• 3/4 cup white chocolate chips
• A handful of mini marshmallows

Step 1: Prepare the Baking Pan

Line a 9×13 inch baking pan with parchment paper for easy removal later.

Spray the parchment with a light layer of cooking spray to ensure nothing sticks.

Set the prepared pan aside as you work on the following steps.

Step 2: Brown the Butter

In a large saucepan, melt the butter over medium-low heat.

Allow the butter to cook, swirling the pan occasionally.

Watch for the butter to turn a golden brown color and give off a nutty aroma, which should take about 5-7 minutes.

Keep a close eye on it during this step to prevent burning.

Step 3: Melt Marshmallows and Combine Ingredients

Once the butter is browned, add the marshmallows to the saucepan.

Stir the mixture constantly until the marshmallows are fully melted and combined with the brown butter.

Mix in the vanilla extract to enhance the flavor.

Step 4: Incorporate Cereal and Add Mix-ins

Remove the saucepan from heat and quickly stir in the crispy rice cereal until it’s evenly coated with the marshmallow-butter mixture.

Allow it to sit for about 1 minute before gently folding in the chocolate chips, sprinkles, and mini marshmallows.

Be gentle during this step to avoid over-mixing and causing the sprinkles to bleed.

Step 5: Press and Garnish the Mixture

Transfer the coated cereal mixture into the prepared 9×13-inch baking dish.

Use a greased spatula or greased hands to press the mixture firmly and evenly into the dish.

For an extra touch, garnish the top with a few more sprinkles, marshmallows, and white chocolate chips.

Step 6: Cool and Serve

Let the treats cool completely at room temperature in the baking pan.

Once cooled, lift the parchment to easily remove the slab from the pan and cut it into squares for serving.

Enjoy these delicious homemade treats!