Christmas Rice Crispy Treats
A festive version of classic rice crispy treats with white chocolate and colorful nonpareils.
Equipment
- large saucepan
- 9x9 inch baking pan
- Parchment paper
Ingredients
For the Rice Crispy Base
- 3 cups puffed rice cereal
- 1.5 cups mini marshmallows or 1 cup mini marshmallows + ¼ cup marshmallow fluff
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Topping
- 2 cups white chocolate chips or candy melts
- 1 tablespoon coconut oil optional, for smoother melting
- 0.5 cup red, green, and white nonpareils
Instructions
- Line a 9x9 inch baking pan with parchment paper.
- In a large saucepan, melt the butter over low heat.
- Add the marshmallows and stir until fully melted and smooth.
- Remove from heat and stir in the vanilla extract.
- Fold in the puffed rice cereal until evenly coated.
- Press the mixture into the prepared pan and let cool.
- Melt the white chocolate with coconut oil (if using) in a double boiler or microwave, stirring until smooth.
- Spread the melted white chocolate over the cooled rice crispy treats.
- Sprinkle with nonpareils before the chocolate sets.
- Let the chocolate harden before cutting into squares.
Notes
Store in an airtight container at room temperature for up to 3 days.