Christmas Rice Krispie Treats

5 from 6 votes

Christmas Rice Krispie Treats

I love making these adorable Christmas Rice Krispie Treats with my family. They’re festive, fun, and so easy to make in less than an hour, they also make for a great holiday activity to do with the kids.

Prep Time20

Set and Decorate30

Total Time50

Course: Baking, Dessert

Cuisine: American

Servings: treats

Calories: 166.9kcal

Author: Anjali Shah

Ingredients

Instructions

Line a baking sheet with wax paper set aside.
In a medium saucepan, melt butter over medium heat.
Add marshmallows and stir until completely melted. Remove from heat.
Add gel food coloring to melted marshmallows and mix until tinted.
Add rice cereal and fold until all ingredients are well combined.
Use a spatula to evenly spread the rice cereal treats mixture onto the lined pan. Shape the it to be about 8 inches x 10 inches.
Allow the Rice Krispies to set for about 10 minutes.
Use a circular cookie cutter, 2 ½ inches in diameter in size and cut out circle-shaped rice cereal treats. Use another cookie cutter, ¾ inch in diameter and cut out circles in the center of each treat. You should get about 12 treats.
Take all the leftover scraps of the rice krispie mixture and reform it on the baking sheet, repeat the cookie cutter (large then small) process in the step above. You should be able to get 4 more treats.
Add red candy melts into a microwave safe bowl. Microwave in 30-second intervals, mixing between each interval.
Scoop the melted candy into a piping bag. Pipe out a red bow on the bottom of each rice cereal treat wreath. To form the shape of a bow, begin by piping out two circles attached together, similar to an infinity sign. Next, pipe out two lines in the center.
Next, melt the yellow candy the same way you did the red candy melts. Scoop into another piping bag, and pipe out little yellow circle dots around the wreath (about 6).
Allow to set and serve.

Notes

Avoid pressing the mixture too hard. I had a bad experience one year when I packed them in too tightly, they turned out dense and tough instead of soft and chewy. Now, I gently press just enough to spread them out evenly, and it makes all the difference for that perfect texture.

I always use a large, non-stick saucepan to melt the marshmallows. It keeps everything from sticking and makes cleanup so much easier!

Lining the baking sheet with parchment paper is a must. It makes removing the treats super easy once they’re set.

To get an even layer, I either place parchment paper on top of the mixture and press with another baking sheet or use slightly wet fingers to press it down. Both methods work like a charm.

Fresh marshmallows are key to great-tasting treats. Stale marshmallows will leave your treats tasting off, so I always check before starting.

Nutrition