Yield: 16
Red White and Blue Rice Krispie Treats
Prep Time
5 minutes
Cook Time
5 minutes
Additional Time
30 minutes
Total Time
40 minutes
Fourth of July just got even more fun! This Red, White and Blue Rice Krispie Treats recipe adds patriotic flair to soft, chewy treats. With colorful M&Ms and sprinkles, they're the perfect addition to a fireworks show or holiday picnic.
Ingredients
- 6 Tablespoons unsalted butter
- ½ teaspoon kosher salt
- 16 ounce bag mini marshmallows, divided
- 1 teaspoon pure vanilla extract
- 6 cups rice krispies cereal
- ¾ cup holiday M&M's, divided
- 1 Tablespoon holiday sprinkles
- ¼ cup red candy melts, optional
- ¼ cup white candy melts, optional
- ¼ cup blue candy melts, optional
Instructions
- Line a 9×13-inch baking dish with parchment paper.
- In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
- Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows.
- Gently fold in ½ cup of the M&M's and pour mixture into prepared baking dish.
- Sprinkle the remaining M&M's over the top, and add the sprinkles too, pressing gently.
- Allow to set 30 minutes, remove from pan, and cut into squares.
- In a microwave safe bowl, melt red candy melts in 30-second intervals, stirring between each interval or until fully melted. Drizzle over the top of the cut krispie treats. Repeat for remaining colors.
- Allow candy melts to set, then enjoy!
Notes
- How many marshmallows do I need? One 16oz bag of marshmallows is about 8-9 cups. You'll melt all but one cup of the marshmallows in the butter, reserving the last cup for adding with the cereal.
- Use fresh marshmallows. They make a difference.
- Add my secret ingredient. VANILLA EXTRACT. Not imitation vanilla, but PURE VANILLA extract. It makes a difference in creating the illusion that you’re using homemade marshmallows.
- DO NOT (I repeat) DO NOT press these bars into your pan firmly. Using your fingertips, GENTLY press them in just until they are spread out. The harder you pack them in, the harder they are when it’s time to eat them!
- The trick to pressing them in your pan without sticking to your hands is to run your fingers in water, shake off the excess, and press. Voila. No sticking!
- Store in an airtight container for two days. If they last that long, I’d be shocked!
- Salted butter may be used. Replace the unsalted butter and kosher salt with 6 Tablespoons salted butter.
Nutrition Information:
Yield:
16Serving Size:
1 barAmount Per Serving: Calories: 262Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 127mgCarbohydrates: 50gFiber: 0gSugar: 31gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.