No Bake Christmas Krispie Treats
These Christmas Rice Krispie Treats are made with butter, marshmallows, cereal, candy, and more for a festive no-bake dessert that’s ready in no time!
Seasonal Rice Krispies Treats
Any Christmas holiday party will be complete with these incredibly delicious cereal treats. Whether you’re hosting Christmas parties of your own, need something quick to contribute to a dessert table, or a class treat for your kid’s parties at school there’s no doubt these will bring joy to anyone who’s lucky enough to snag one!
Making this easy holiday treat with store bought ingredients such as mini marshmallows, rice krispies cereal, rice chex cereal, and Christmas M&Ms, allows for plenty of time to put together a Christmas Party Playlist to enjoy throughout the entire holiday season!
Rebecca’s Recipe Review
Taste: Lightly sweet marshmallowy treats topped with chocolate M&Ms.
Texture: Chewy and crunchy.
Ease: 3/10
Pros: Great festive treats that are perfect for Christmas parties in the classroom or office or to share with neighbors!
Cons: None.
Would I Make This Again? Yes!
Christmas Krispie Treats Ingredients
This easy Christmas recipe is the dressed-up version of my traditional Rice Krispie Treats recipe. It uses the same base ingredients such as rice krispie cereal, mini marshmallows, vanilla extract, and butter, then adding in rice Chex cereal and salt.
To finish off this cute Christmas dessert simply sprinkle some joy on them by adding in Christmas M&Ms and holiday sprinkles. You could even take it to the next level by adding some red or green food coloring to melted white chocolate and then drizzling it over them!
How To Make Christmas Rice Krispies Treats
- Begin by measuring out all your ingredients, lining a 9×13-inch baking sheet with parchment paper, and then coating it with non-stick cooking spray.
- Melt the butter, marshmallows, and salt in a large saucepan.
- Once it appears smooth take it off the heat to stir in the vanilla, remaining marshmallows, and cereals. Add in the M&Ms and sprinkles and stir.
- Gently press the rice krispies treats mixtures into the prepared dish.
- Allow the treats to rest for 30 minutes before cutting and enjoying!
Rebecca’s Tips
- If your marshmallow treats come out hard, it’s possible that the mixture was over cooked, the treats were pressed too hard into the baking dish or they weren’t stored in an airtight container.
- Salted butter can be used instead of unsalted butter. To make this swap, just omit the salt from the recipe.
- Make sure the treats have completely cooled before cutting into it with a large knife sprayed with non-stick cooking spray.
- Corn chex may be used in place of rice chex, but I wouldn’t use wheat chex.
- Don’t add the M&M’s in too soon or the color will bleed throughout the mixture.
How To Store Homemade Rice Krispies Treats
They will last up to two weeks in an airtight container kept at room temperature.
Try Another Cereal Based Recipe!
- Easy Muddy Buddies – It’s not the holidays without munching on this crowd-pleasing treat!
- Fruity Pebble Rice Crispy Treats – Prepared with marshmallows and fruity pebbles in 7 minutes!
- Cocoa Puffs White Russian Cocktail – Enjoy this classic cocktail with a cereal twist year-round!
- Butterscotch Cornflake Cookies – A tasty no-bake cookie with just three store bought ingredients!
- Homemade Chex Mix – This flavorful and crunchy snack is a staple for entertaining around the holidays!
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Christmas Krispie Treats
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Christmas Krispies Treats
Ingredients
- ½ cup unsalted butter
- 1 teaspoon salt
- 10 cups mini marshmallows divided
- 1 teaspoon vanilla extract
- 6 cups rice krispies cereal
- 3 cups rice chex cereal
- 1 cup Christmas M&Ms
- 2 teaspoons holiday sprinkles
Instructions
- Premeasure all ingredients before you begin cooking and line a 9×13-inch baking sheet with parchment paper and coat with non-stick spray; set aside.
- In a large saucepan, melt the butter, salt, and 8 cups of marshmallows together until smooth.
- Remove from heat and stir in the vanilla. Followed but the remaining 2 cups of marshmallows and the cereals until fully coated.
- Gently and quickly fold in the M&Ms and sprinkles then transfer the mixture to the prepared baking dish.
- Top with extra M&M’s and sprinkles, if desired, and use parchment paper or greased hands to gently press the mixture into the pan.
- Allow to set for 30 minutes before removing from the pan and cutting into squares.
Notes
- Salted butter may also be used.
- Corn chex may be used in place of rice chex, but I wouldn’t use wheat chex.
- Don’t add the M&M’s in too soon or the color will bleed throughout the mixture.
- Don’t press too hard on the mixture or it will make them tough and hard.
- Store in an airtight container for up to 2 weeks at room temperature.
Nutrition
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Please ignore my previous request. Apparently, I’m blind! I see now that you initially melt 8 cups and hold 2cups in reserve.
Merry Christmas!
Hi, I can’t find anywhere that says how many cups of marshmallows to initially melt and how many to keep in reserve to stir in with the M&Ms. Please advise. Thanks!
It’s in steps 2 & 3 of the recipe card near the bottom of the post 🙂