Christmas Sugar Cookie Rice Krispie Treats
Soft Christmas Sugar Cookie Rice Krispie Treats flavored with vanilla and almond, made with sugar cookie mix and finished with holiday sprinkles.
Servings 12 to 15 squares
Calories 235kcal
Equipment
- baking dish 9x13 (23x33 cm). Provides even thickness.
- parchment paper Prevents sticking and allows easy removal.
- Dutch Oven or large pot. Gives space to stir without crushing the cereal.
- wooden spoon Gentle mixing without tearing cereal.
- measuring cups and spoons For consistency.
Ingredients
- ½ cup (113 g) unsalted butter
- ⅓ cup (55 g) dry sugar cookie mix
- ½ tsp (3 g) fine sea salt
- 10 cups (569 g) mini marshmallows divided
- 1 tsp (5 ml) vanilla extract
- ½ tsp (2.5 ml) almond extract
- 8 cups (234 g) Rice Krispie cereal
- holiday red and green nonpareils
Instructions
- Line a 9×13-inch (23×33 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal, or lightly grease the dish with butter. Set aside.
- In a large pot or Dutch oven set over medium-low heat, melt the butter completely. Once melted, add the dry sugar cookie mix and fine sea salt and stir until smooth and fully incorporated, with no visible lumps.½ cup (113 g) unsalted butter, ⅓ cup (55 g) dry sugar cookie mix, ½ tsp (3 g) fine sea salt
- Add 9 cups (510 g) of the mini marshmallows and cook, stirring constantly, until the marshmallows are fully melted and the mixture is smooth. Keep the heat low and stir continuously to prevent scorching or caramelization.10 cups (569 g) mini marshmallows
- Remove the pot from the heat and immediately stir in the vanilla extract and almond extract until evenly combined.1 tsp (5 ml) vanilla extract, ½ tsp (2.5 ml) almond extract
- Add the Rice Krispie cereal along with the remaining 1 cup (57 g) of mini marshmallows. Stir gently but thoroughly until the cereal is evenly coated and the reserved marshmallows are distributed throughout.8 cups (234 g) Rice Krispie cereal
- Transfer the mixture to the prepared baking dish. Using a piece of parchment paper or lightly buttered hands, gently press the mixture into an even layer. Do not compact it tightly, as this will result in dense treats.
- While still warm, sprinkle the top evenly with holiday sprinkles and gently press them in so they adhere.holiday red and green nonpareils
- Allow the treats to cool and set at room temperature for at least 1 hour. Once fully set, lift from the pan using the parchment overhang and cut into squares using a sharp knife or bench scraper. Lightly grease the blade, or warm and dry it between cuts, to achieve clean edges.
Notes
- Keep the heat low throughout to prevent the sugar from caramelizing and hardening.
- Press gently when shaping the treats. Compacting them too firmly leads to a dense texture.
- For large marshmallows, substitute one 16-ounce (454 g) bag and tear them into smaller pieces before melting.
- Microwave method can be used on medium power in 30-second intervals, stirring well between each round.
- Nutrition wass calculated using standard ingredient databases and is an estimate. Values are based on 15 squares and include cereal, marshmallows, butter, sugar cookie mix, extracts, and sprinkles. Actual values may vary depending on brands used and portion size.
Nutrition
Serving: 85g | Calories: 235kcal | Carbohydrates: 38g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 128mg | Potassium: 46mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 240IU | Calcium: 6mg | Iron: 2mg