The Best Rice Krispie Treats with Sprinkles
These Rice Krispie Treats with Sprinkles are the ultimate no-bake Easter dessert — soft, chewy, and loaded with festive pastel sprinkles that make every bite feel like a celebration. They come together in just 20 minutes with simple pantry ingredients, no oven required, and they're fun enough for kids to help make from start to finish.
Equipment
- Large heavy-bottomed saucepan or pot
- 9x13 inch baking pan
- Silicone spatula or wooden spoon
- Parchment paper or aluminum foil For lining the pan
- Cooking spray or butter For greasing the parchment
- Sharp knife For cutting treats into squares
- Cutting board
Ingredients
- 6 cups crispy rice cereal (Rice Krispies) 180g
- 4 tbsp unsalted butter 55g
- 10 oz mini marshmallows 283g; 1 standard bag
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup Easter sprinkles or pastel nonpareils Plus more for topping
- pastel food coloring Optional; gel food coloring recommended
Instructions
- Line a 9x13 inch baking pan with parchment paper and grease it well with cooking spray or butter. Set aside before you start melting anything.
- Measure out the Rice Krispies cereal into a large mixing bowl and have your sprinkles and optional food coloring ready to go near the stovetop before you begin melting.
- Place a large heavy-bottomed saucepan over medium-low heat and melt the 4 tablespoons of unsalted butter, stirring occasionally, until fully melted and just beginning to bubble.
- Add the entire bag of mini marshmallows to the melted butter and stir continuously on medium-low heat for 3 to 4 minutes until completely smooth. Remove from heat immediately.
- Stir in the 1 teaspoon of pure vanilla extract and the ¼ teaspoon of salt until fully combined.
- If using pastel food coloring, add 1 to 2 drops of gel coloring now and stir thoroughly before adding more. Skip this step for the classic white look.
- Pour the 6 cups of Rice Krispies into the marshmallow mixture and fold gently with a spatula until every piece is evenly coated, working quickly before the mixture sets.
- Add the ½ cup of Easter sprinkles and fold in with just 3 to 4 gentle strokes to prevent color bleeding. Transfer the mixture to the prepared pan immediately.
- Use lightly buttered hands or a spatula to press the mixture evenly into the pan, pressing firmly but not too hard to keep the treats soft and chewy.
- While the surface is still warm and sticky, scatter additional sprinkles generously on top and press down lightly with your palm so they adhere.
- Let the treats cool at room temperature for at least 30 minutes, then lift out using the parchment overhang, transfer to a cutting board, and cut into 16 squares with a lightly greased sharp knife.
Notes
- Use fresh marshmallows for the best texture — stale marshmallows won't melt smoothly and will result in dry, crumbly treats.
- Keep the heat on medium-low the entire time. High heat causes the marshmallow mixture to brown and turn grainy, which affects both texture and flavor.
- Lightly butter your hands before pressing the mixture into the pan to prevent sticking.
- Do not press the mixture too firmly into the pan. A gentle, even press keeps the treats soft and chewy; over-packing makes them dense and hard.
- Fold the sprinkles in with just 3 to 4 strokes right before pressing into the pan to minimize color bleeding.
- For clean cuts, spray the blade of your knife lightly with cooking spray before each cut.
- Store in an airtight container at room temperature for up to 3 days, with parchment paper between layers to prevent sticking.
- To freeze, wrap individual squares in plastic wrap and place in a zip-lock freezer bag for up to 6 weeks. Thaw at room temperature for 15 to 20 minutes before serving.
- If treats have hardened, microwave a single square for 8 to 10 seconds to soften. Do not overheat.
- For a gourmet twist, brown the butter before adding marshmallows for a rich, nutty flavor. For a fun variation, stir in 2 tablespoons of peanut butter or substitute half the sprinkles with pastel M&Ms.
Nutrition
Serving: 1squareCalories: 165kcalCarbohydrates: 33gProtein: 1gFat: 3.5gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.9gCholesterol: 8mgSodium: 75mgPotassium: 15mgSugar: 17gVitamin A: 8IUCalcium: 1mgIron: 4mg
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