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Sugar cookie Rice Krispie treats - featured image

Kid-Approved Sugar Cookie Rice Krispie Treats with Holiday Sprinkles

  • Author: Sarah Wasserman
  • Total Time: 55 minutes (including cooling)
  • Yield: 24 servings 1x

Description

These chewy, buttery Rice Krispie treats taste just like a sugar cookie thanks to a simple trick: extra butter and a pinch of almond extract. They’re quick, easy, and perfect for holiday parties, school events, or any time you need a crowd-pleasing dessert in minutes.

Ingredients

Scale
  • 6 tablespoons (85 grams) unsalted butter
  • 10 ounces (283 grams) mini marshmallows
  • 5 cups (150 grams) crispy rice cereal (e.g., Rice Krispies)
  • 1 teaspoon (5 ml) vanilla extract
  • ½ teaspoon (2.5 ml) almond extract
  • ¼ cup (40 grams) holiday sprinkles (jimmies), plus 2 tablespoons for topping
  • ¼ teaspoon kosher salt

Instructions

  1. Line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides. Lightly spray the parchment with nonstick cooking spray. Set aside.
  2. Place 6 tablespoons of unsalted butter in a large saucepan over medium-low heat. Stir occasionally with a silicone spatula until the butter is completely melted, about 2 to 3 minutes. Do not let it brown.
  3. Add 10 ounces of mini marshmallows to the melted butter. Stir constantly with the spatula, scraping the bottom and sides, until the marshmallows are completely melted and smooth, about 4 to 5 minutes. The mixture should drip off the spatula in a steady ribbon.
  4. Remove the pot from the heat immediately. Stir in 1 teaspoon vanilla extract, ½ teaspoon almond extract, and ¼ teaspoon kosher salt until fully incorporated.
  5. Add 5 cups of crispy rice cereal to the pot. Gently fold the cereal into the marshmallow mixture using the spatula, starting from the bottom and working upward, until every piece is coated. Do not overmix; this should take about 1 minute.
  6. Sprinkle ¼ cup of holiday sprinkles over the cereal mixture. Fold in with 2 to 3 gentle strokes to distribute evenly.
  7. Scrape the mixture into the prepared baking dish. Use the back of the silicone spatula (lightly sprayed with nonstick spray if sticky) to press it into an even layer, about ¾ inch thick. Press gently from the center outward.
  8. While still warm, sprinkle an additional 2 tablespoons of holiday sprinkles over the top and press lightly into the surface.
  9. Let the bars cool completely at room temperature for at least 30 minutes. Do not cut while warm.
  10. Once cool, lift the block out of the pan using the parchment overhang. Place on a cutting board and cut into 24 squares (6 rows by 4 rows) using a sharp knife or bench scraper sprayed with nonstick spray. Wipe the blade clean between cuts.

Notes

Use fresh marshmallows for best results. Keep heat on medium-low to avoid scorching. Work quickly once marshmallows are melted. For clean cuts, spray knife with nonstick spray. Bars taste even better the next day. Store in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 145
  • Sugar: 12
  • Sodium: 95
  • Fat: 6
  • Saturated Fat: 3.5
  • Carbohydrates: 22
  • Protein: 1

Keywords: sugar cookie rice krispie treats, holiday sprinkles, easy dessert, no-bake, kid-friendly, school party, Christmas treats

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Find it online: https://flavorfullrecipes.com/kid-approved-sugar-cookie-rice-krispie-treats-with-holiday-sprinkles/