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Easy Christmas Rice Krispie Treats Recipe

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These Easy Christmas Rice Krispie Treats with M&Ms come together in under fifteen minutes, require zero decorating skills, and taste like the holiday aisle exploded in the best possible way. No dipping, no drizzling, no arranging candy into little snowman faces.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 package (10 ounces, about 40 large) marshmallows, standard size
  • 6 cups Rice Krispies cereal
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup Christmas M&Ms
  • Extra M&Ms for pressing on top (about 1/4 cup, optional)

Instructions

  1. Prep your pan. Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment with butter or cooking spray. Set aside.
  2. Melt the butter. Place 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Let it melt slowly, swirling the pan occasionally. You want it fully liquid but not bubbling aggressively. This takes about 2 minutes.
  3. Add the marshmallows. Dump in the entire 10-ounce bag of marshmallows. Stir constantly with your wooden spoon or spatula. The marshmallows will start to puff up and collapse—that’s normal. Keep stirring until they’re completely smooth and melted, about 4-5 minutes. The mixture should be glossy and stretchy when you lift the spoon.
  4. Remove from heat and add vanilla and salt. Take the pan off the burner immediately. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt. The mixture will bubble briefly—that’s the alcohol in the vanilla evaporating. Stir until combined.
  5. Add the M&Ms. Here’s the magic part. While the marshmallow mixture is still very hot, dump in 1 cup Christmas M&Ms. Stir vigorously for about 30 seconds. The candy shells will start to soften and the chocolate will begin to melt, creating streaks of color. Don’t overmix—you want some whole M&Ms visible, not a completely uniform pink mess.
  6. Fold in the cereal. Add 6 cups Rice Krispies cereal all at once. Fold gently with a silicone spatula, scraping from the bottom and folding over the top. Work quickly but gently—you want to coat every piece of cereal without crushing it into dust. Stop folding when you no longer see white marshmallow streaks. This takes about 1 minute.
  7. Press into the pan. Scrape the mixture into your prepared pan. Lightly grease your spatula (or your hands) with butter or cooking spray. Gently press the mixture into an even layer. Don’t smash it flat—you want some texture. If you’re adding extra M&Ms on top, press them in now while the surface is still warm.
  8. Cool completely. Let the treats sit at room temperature for at least 1 hour. Don’t rush this—warm treats will fall apart when you cut them. If you’re in a hurry, pop the pan in the refrigerator for 20 minutes.
  9. Cut and serve. Lift the entire block out using the parchment overhang. Place on a cutting board. Use a sharp knife to cut into squares—I do 6 rows by 4 rows for 24 generous pieces. Run the knife under hot water and wipe clean between cuts for the cleanest edges.

Notes

Add M&Ms immediately after removing from heat while marshmallow is still bubbling hot for best results. Don’t overmix the cereal to maintain texture. Let treats cool completely before cutting for clean edges. These taste even better on day two.

Nutrition

Keywords: Christmas Rice Krispie Treats, M&Ms, easy holiday treats, no-bake dessert, Christmas dessert, Rice Krispie treats with M&Ms

Find it online: https://lucastable.com/easy-christmas-rice-krispie-treats-recipe/