Easy Christmas Rice Krispie Treats with M&M's
Brighten your holiday gatherings with Christmas Rice Krispie Treats with M&Ms! Quick, Easy, and colorful.
Ingredients
- 4 tablespoons unsalted butter
- 10 ounce bag mini marshmallows, plus 1 cup mini marshmallows, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
- 6 cups Rice Krispies cereal
- 1 cup M&M's
Instructions
- Line a 9x13 with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- Melt the butter over low heat in a large pot or Dutch oven. Once melted, add the 10-ounce bag of marshmallows. Stir the mixture until the marshmallows are just melted. Stir in the salt and vanilla to combine.
- Remove the pan from the heat, add the Rice Krispies, and mix until coated with the marshmallow mixture.
- Immediately stir in an additional one cup of marshmallows and cup of M&M's.
- Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, lightly press the mixture into an even layer. Do not pack it down with force.
- Lift the treats as a whole out of the pan using the edges of the parchment paper. Use the cookie cutters to cut out shapes.
- Let treats rest for 30 minutes. Cover and store leftover treats at room temperature for up to 3 days. To keep, place in an airtight container, with sheets of parchment or wax paper between layers.
Notes
- Marshmallows: You will need 2 (10-ounce) bags of miniature marshmallows for this recipe. You will only need a cup of the 2nd bag, use the rest for hot chocolate!
- Omitting Extra Marshmallows: You can omit the extra marshmallows that get stirred in at the end if you wish. Don't worry about altering the recipe – it'll still be great.
- Storing + Shelf Life: These are best eaten the same day you make them. But if you've got leftovers, keep them in an airtight container at room temperature, and they should be good for about 3 days. Wrapping them individually in plastic wrap before storing them can help keep them fresh.
- Freezing: Wrap each in plastic wrap, put them in a freezer bag, and keep them for a few months. Or layer cut pieces in layers separated with parchment paper. When ready to eat them, let them thaw at room temperature if desired. I sometimes eat them right out of the freezer! I am not patient.