Description
Ultra-gooey Holiday Rice Krispie Treats with melty mini marshmallow pockets, festive sprinkles, white chocolate drizzle, and optional peppermint crunch. No-bake, kid-friendly, and perfect for parties or gifting.
Ingredients
6 cups crispy rice cereal (Rice Krispies)
10 oz mini marshmallows (about 6 cups), plus 1 cup reserved
4 tbsp unsalted butter
1 tsp pure vanilla extract
1/4 tsp fine sea salt
1/2 cup red and green holiday sprinkles, divided
1/3 cup white chocolate chips or melting wafers, melted for drizzle
Optional: 1/3 cup crushed peppermint candy canes
Optional: 1/4 tsp almond extract for bakery-style aroma
Nonstick spray or butter for the pan
Parchment paper
Instructions
1. Line a 9×13-inch pan with parchment, lightly grease.
2. Melt butter over low heat until lightly foamy.
3. Add 10 oz mini marshmallows and salt; stir on low until almost melted. Off heat, stir in vanilla and optional almond extract.
4. Fold in crispy rice cereal until coated; add reserved 1 cup mini marshmallows for pockets.
5. Fold in half the sprinkles.
6. Press mixture into pan gently with greased hands or parchment.
7. Top with remaining sprinkles and optional crushed peppermint; drizzle melted white chocolate. Let set 10–15 minutes.
8. Lift by parchment and cut into 16 squares.
Notes
Use fresh marshmallows for the softest texture.
Press gently—overpacking makes treats dense.
Grease tools and hands to prevent sticking.
To freeze: wrap individually, freeze up to 1 month; thaw in wrapping.