Make soft, chewy Christmas Rice Krispie Treats with festive sprinkles, brown butter option, GF/vegan swaps, and pro tips. No-bake, party-perfect!
These Christmas Rice Krispie Treats are the cozy, no-bake holiday dessert that always disappears first at cookie exchanges, school parties, and last-minute gatherings. Think gooey marshmallow cereal bars, decked out with red and green sprinkles, M&M’s, and a lush vanilla finish. They’re wildly versatile, fun for kids to decorate, and the perfect make-ahead Christmas dessert for busy December days. Ready to mix, press, and celebrate? Let’s upgrade the classic with extra-chewy texture, brown butter magic, and allergy-friendly swaps.
What Makes These Christmas Rice Krispie Treats Special?
We’re not phoning it in. These holiday Rice Krispies are soft, thick, and bakery-level cute—with options for gluten-free, dairy-free, and vegan eaters.
- Brown butter boost: Toasted, nutty butter takes these marshmallow cereal bars from kid snack to cookie-exchange winner.
- Extra soft + chewy: A slightly higher marshmallow-to-cereal ratio keeps treats ultra gooey, never dry or hard.
- Two easy methods: Stovetop or quick microwave Rice Krispie treats—both foolproof for busy holiday baking.
- Cookie-cutter friendly: Press into a sheet and cut trees, stars, and wreaths for festive shapes kids can decorate.
- Holiday mix-ins: Red and green M&M’s, Christmas sprinkles, or a white chocolate drizzle for bakery-style flair.
- Allergy-aware options: Truly gluten-free (with GF crispy rice cereal), dairy-free, and vegan Rice Krispie treats—explained below.
- Make-ahead & gift-ready: Great for cookie boxes, potlucks, and shipping—no crumbling on arrival.
- Troubleshooting built in: Tips to prevent hard bars, sticky hands, and sprinkle bleeding.
Ingredient Notes
Here’s what you’ll need for the best holiday Rice Krispie squares—simple ingredients, big festive energy.
- Crispy rice cereal: Use a fresh, crispy brand for the best crunch. For gluten-free Rice Krispie treats, choose certified GF cereal (many store brands are labeled GF).
- Mini marshmallows: Fresh is non-negotiable. Stale marshmallows don’t melt smoothly and cause stiff, dry treats. Reserve a handful to fold in whole for extra pockets of gooeyness.
- Butter: Unsalted for control; brown it for a toasty, caramel vibe. For dairy-free/vegan, use a quality plant-based butter stick (not spreadable tub).
- Vanilla extract: Rounds out sweetness; pure vanilla delivers the best holiday bakery flavor.
- Kosher salt: Just a pinch to balance the sweetness and bring the cereal’s malty notes forward.
- Christmas sprinkles: “Jimmies” hold color better than nonpareils; they’re less likely to bleed into the marshmallow.
- Red & green M&M’s: Classic holiday add-in. Use minis for cleaner slices.
- White chocolate chips or almond bark (optional): For drizzling or dipping the edges—very giftable.
- Neutral oil or cooking spray: For greasing your spatula and hands—no sticky situations.
- Gel food coloring (optional): A drop of green for half the batch makes instant Christmas tree Rice Krispie treats.
How To Make Christmas Rice Krispie Treats
These easy holiday Rice Krispie treats come together in minutes. Stovetop is my fave, but the microwave method works great when oven space is tight.
- Line the pan: Line an 8×8 (thicker bars) or 9×13 (party-size) pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Brown (or melt) the butter: In a large pot over medium heat, melt butter. For brown butter, cook until it foams, then turns golden with brown specks and smells nutty. Reduce heat to low.
- Reserve some marshmallows: Scoop out about 1 cup of mini marshmallows to fold in at the end for gooey pockets.
- Melt the marshmallows gently: Add the remaining marshmallows to the pot. Stir on low heat until just melted and glossy—don’t let it bubble.
- Flavor it up: Remove from heat. Stir in vanilla and a pinch of kosher salt.
- Fold in the cereal: Add crispy rice cereal. Use a greased spatula to gently fold until the cereal is evenly coated.
- Add festive mix-ins: Quickly fold in reserved marshmallows, Christmas sprinkles, and some red & green M&M’s. Work fast so they don’t melt.
- Press, don’t pack: Transfer to the pan. Lightly press with greased fingers or a parchment-covered spatula. Don’t compact too firmly or bars will be hard.
- Decorate: Add extra sprinkles or M&M’s on top. Drizzle with melted white chocolate if you’re feeling fancy.
- Set and slice: Let set at room temp 30–60 minutes. Lift out and cut into squares—or use cookie cutters for trees, stars, and gingerbread men.
Microwave method: In a large microwave-safe bowl, microwave butter and marshmallows in 30-second bursts, stirring between each, until smooth. Proceed with steps 5–10.
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Pro Tips
- Keep it low and slow: High heat = tough, dry bars. Melt marshmallows gently.
- Grease everything: Lightly oil the spatula, bowl, and your hands. Sticky hands are not a holiday tradition.
- Fresh marshmallows only: Old, dry marshmallows don’t melt smoothly and set rock-hard.
- Sprinkle smarts: Use jimmies or quins; nonpareils tend to bleed. Fold in once the mixture cools slightly.
- For super-thick squares: Use an 8×8 pan and chill 10 minutes before slicing for clean edges.
- Weight guide (optional): Aim for ~10 oz marshmallows and ~6 cups cereal for a classic 9×13 batch. Scale up/down to taste.
- High altitude help: Reduce cereal by ½ cup to keep bars soft and chewy.
Storage & Make-Ahead
Christmas Rice Krispie Treats store like a dream—great for gifting and cookie boxes.
- Room temperature: Store airtight at cool room temp for 3–4 days. Separate layers with parchment.
- To keep extra soft: Add a slice of sandwich bread to the container (swap daily). It prevents drying.
- Freezer-friendly: Wrap bars individually, then place in a freezer bag for up to 6 weeks. Thaw at room temp.
- To refresh: If slightly firm, microwave one square 5–8 seconds to soften.
- Shipping tips: Wrap snugly in plastic, then place in a cookie tin with crumpled parchment. They travel well.
Variations & Substitutions
Make these your own—colorful, themed, and allergy-friendly holiday Rice Krispie treats.
- Gluten-free Christmas treats: Use certified GF crispy rice cereal and GF sprinkles. Most marshmallows are naturally GF.
- Vegan/Dairy-free: Swap butter for plant-based butter or refined coconut oil and use vegan marshmallows (Dandies). Check candy coating for dairy.
- Brown butter Christmas bars: Always yes. That toasted note balances sweetness like a dream.
- Peppermint bark twist: Stir in crushed candy canes and drizzle with dark + white chocolate.
- Hot cocoa vibe: Add 2 tablespoon cocoa powder to the marshmallow mix and top with mini dehydrated marshmallows.
- Gingerbread spice: Add 1 teaspoon pumpkin pie spice or gingerbread spice to the marshmallow mixture.
- Natural colors: Tint green with a tiny pinch of matcha or spirulina; add freeze-dried strawberry powder for red.
- Cookie-cutter shapes: Press in a sheet and cut trees, stars, or wreaths; add a red M&M “ornament.”
- Salty-sweet upgrade: Finish with flaky sea salt over the white chocolate drizzle.
These Christmas Rice Krispie Treats are low-effort, high-joy—exactly what holiday baking should be. They’re quick, kid-approved, cookie-exchange ready, and endlessly customizable. Whether you go classic with sprinkles or extra with brown butter and a white chocolate drizzle, these festive rice krispie squares are the merry bite you’ll make on repeat.
FAQ
My bars turned hard. What happened?
Usually too-hot marshmallows or pressing too firmly. Melt low and slow, and lightly pat into the pan. Stale marshmallows also equal stiff bars.
Can I make these gluten-free for a holiday party?
Yes—use certified GF crispy rice cereal and GF-labeled sprinkles/candy. Marshmallows are typically GF. Boom: gluten-free Christmas Rice Krispie Treats done.
Are vegan Rice Krispie treats possible?
Totally. Use vegan marshmallows (like Dandies), plant-based butter or refined coconut oil, and dairy-free chocolate. Texture is just as chewy and festive.
Mini vs. regular marshmallows—does it matter?
Minis melt more evenly. If using large ones, chop them first for a smoother melt. Reserve a handful of minis for gooey mix-ins at the end—chef’s kiss.
Can I microwave the marshmallows instead of using the stove?
Yep. Do 30-second bursts, stirring between each, until smooth. Don’t overheat or the treats will be dry. Work quickly with mix-ins afterward.
How do I keep sprinkles from bleeding?
Use jimmies or quins, and fold them in once the mixture cools a minute. Avoid nonpareils and high heat—they’re the culprits behind streaky bars.
What pan size should I use for thick squares?
Use an 8×8 for bakery-thick squares. A 9×13 gives more, thinner pieces for parties and cookie trays. Line with parchment for easy lifting and slicing.
Best way to cut clean shapes with cookie cutters?
Press the mixture on a parchment-lined sheet, let cool 10–15 minutes, oil your cutters, and punch straight down. Re-press scraps together to use every bit.
Can I ship these in holiday cookie boxes?
Absolutely. Wrap each bar in plastic or wax paper, pack snugly in a tin, and pad with parchment. They hold up for several days without crumbling.
How do I color the treats green without artificial dye?
Use a tiny pinch of matcha or spirulina. Start small and build—both are potent. Or mix in crushed freeze-dried strawberries for red “ornaments.”
Christmas Rice Krispie Treats
Make soft, chewy Christmas Rice Krispie Treats with festive sprinkles, brown butter option, GF/vegan swaps, and pro tips. No-bake, party-perfect!
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Servings: 12 squares
Equipment
- Large pot
- Rubber spatula
- 9x13-inch baking pan
- Parchment paper
Ingredients
Ingredients
- 3 tablespoon unsalted butter
- 10 oz mini marshmallows
- 6 cups crispy rice cereal
- 2 tablespoon red and green sprinkles holiday colors
Instructions
- Line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
- Melt the butter in a large pot over low heat.
- Add the mini marshmallows and cook, stirring constantly, until fully melted and smooth. Remove from the heat.
- Immediately add the crispy rice cereal and fold gently with a spatula until every piece is coated.
- Scrape the mixture into the prepared pan. Lightly press into an even layer with a greased spatula or clean, buttered hands—do not pack too firmly.
- Sprinkle the red and green sprinkles over the top and press very gently so they adhere.
- Let cool until set, about 30 minutes. Lift out using the parchment and cut into 12 squares.
Notes
Work over low heat to keep the bars soft and chewy. Grease your spatula and hands to prevent sticking. For cleaner slices, chill the pan briefly before cutting. Store in an airtight container at room temperature for up to 3 days; avoid refrigeration, which can harden the bars.
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