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These festive Christmas Rice Krispie Treats are perfect for parties, goodie bags, and even your Christmas cookie plate. Start with my basic bar recipe and customize them with frosting, candy, and snacks to make your favorite Christmas designs.
Meggan’s notes
Moms have been making Rice Krispie Treats since 1939 (when they were invented), so you think we’d have this recipe down pat by now. So why do some rice krispie bars turn out hard as a rock or stick to the pan? Using my culinary education and candy-making experience, I tweaked the standard rice krispie treat recipe until it was absolutely perfect.
The secret to a soft and chewy Rice Krispie treat is to melt the butter and marshmallows together over low heat, giving them plenty of time to gently combine. I also learned that when it comes to Rice Krispie bars, large marshmallows work better than small marshmallows.
But my top tip here is to add a splash of vanilla to your marshmallow mixture. This adds warmth and a deeper flavor of sweetness without just adding straight sugar. I swear it makes all the difference!
To transform these Rice Krispie bars into festive Christmas treats, just use your favorite frostings, candies, and snacks to create Christmas characters and decorations. And if life gets hectic, just buy Rice Krispie treats at the store and decorate them! Life is all about creating memories, and sometimes you need a shortcut to get there.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Marshmallows: For best results, use standard (large) marshmallows instead of mini marshmallows.
- Frosting: If you don’t want to buy colored frosting, make some by mixing vanilla frosting and food coloring.
Step-by-step instructions
- Butter a 9-inch by 13-inch baking dish. In a large stockpot or Dutch oven (at least 5 quarts) over medium heat, add butter and cook until melted, about 3 minutes.
- Continue cooking butter, stirring constantly, until the milk solids turn golden and the butter darkens slightly, about 5 to 7 minutes longer. Do not walk away as you want the butter to brown, not burn and turn black.
- Reduce heat to medium-low and add marshmallows to the pot. Stir until the marshmallows have melted into the butter completely and the mixture is smooth, about 5 to 7 minutes (aim for a gentle melting and softening process).
- Turn off heat and stir in vanilla. Add the cereal and use a large spatula to stir gently until the cereal is evenly coated.
- Pour into the prepared pan and press down gently (but don’t try to pack them in too tightly).
- Cool at least 30 minutes, then cut into triangles.
- Decorate with frosting and candy to create Christmas trees, reindeer faces, and Santa hats.
Recipe tips and variations
- Yield: This recipe will make 16 tall pieces (or less or more depending on how you cut them).
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Chocolate: Instead of frosting, melt white chocolate chips, dark chocolate chips, or candy melts in a microwave-safe bowl in 30-second increments, stirring gently after each, until melted. Dip your bars in the melted chocolate and let harden (or drizzle or pipe it over the top).
- Colorful candy: To lighten your decorating load, skip the frosting and stir in orange, yellow, and brown M&Ms, or use Christmas-themed sprinkles. Or, top with crushed candy canes.
- Scotcheroos: A Midwestern classic, Scotcheroos are peanut butter-flavored Rice Krispy treats with a chocolate-butterscotch topping.
Frequently Asked Questions
The secret to the best rice krispie treats is a splash of vanilla in the marshmallow mixture.
Be sure to melt your butter and marshmallows gently over low heat. High heat can lead to rock-hard krispies.
There is enough butter in this recipe that a good nonstick pan should release the bars easily. However, if you’re worried about it, just line your baking pan with parchment paper or use nonstick cooking spray.
More Christmas treats
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Christmas Crack
Christmas Recipes
Christmas Sugar Cookies Recipe
Christmas Recipes
Christmas Puppy Chow
Cookie Recipes
Ritz Cracker Cookies
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Christmas Rice Krispie Treats
Ingredients
For the rice krispies:
- 1 cup butter (2 sticks) plus more for buttering the pan
- 2 (12 ounce) bags marshmallows (see note 1)
- 2 teaspoons vanilla extract
- 12 cups Rice Krispies cereal
For decorating:
Instructions
- Butter a 9-inch by 13-inch baking dish. In a large stockpot or Dutch oven (at least 5 quarts) over medium heat, add butter and cook until melted, about 3 minutes.
- Continue cooking butter, stirring constantly, until the milk solids turn golden and the butter darkens slightly, about 5 to 7 minutes longer. Do not walk away as you want the butter to brown, not burn and turn black.
- Reduce heat to medium low and add marshmallows to the pot. Stir until the marshmallows have melted into the butter completely and the mixture is smooth, about 5 to 7 minutes (aim for a gentle melting and softening process).
- Turn off heat and stir in vanilla. Add the cereal and use a large spatula to stir gently until the cereal is evenly coated.
- Pour into the prepared pan and press down gently (but don't try to pack them in too tightly). Cool at least 30 minutes, then cut into triangles. Decorate with frosting and candy to create Christmas trees, reindeer faces, and Santa hats.
Notes
- Marshmallows: For best results, use standard (large) marshmallows instead of mini marshmallows.
- Frosting: If you don’t want to buy colored frosting, make some by mixing vanilla frosting and food coloring.
- Yield: This recipe will make 16 tall pieces (or less or more depending on how you cut them).
- Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Fan favorite for Long Beach families who want something different than the standard sugar cookie decorating party! Well done, Culinary Hillโฆagain!
Thank you for your kind remarks, Maura! -Meggan