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Easy Christmas Rice Krispie Treats Recipe

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These Easy Christmas Rice Krispie Treats with M&Ms are a quick, no-bake holiday treat that brings festive color and nostalgic joy. Made with butter, marshmallows, vanilla, and red and green M&Ms, they’re perfect for cookie exchanges, classroom parties, or cozy nights in.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 package (10 oz) mini marshmallows
  • 6 cups rice krispie cereal
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 cup Christmas M&Ms (red and green)
  • Optional: ¼ cup holiday sprinkles

Instructions

  1. Prep your pan. Line your 9×13-inch baking dish with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with a thin layer of butter or nonstick spray.
  2. Melt the butter. Place your large pot over medium-low heat and add the 6 tablespoons of butter. Let it melt slowly, swirling the pan occasionally. This takes about 2-3 minutes.
  3. Add the marshmallows. Pour in the entire 10-ounce bag of mini marshmallows. Stir constantly with your rubber spatula, scraping the bottom and sides to prevent scorching. The marshmallows will start to puff up and then collapse into a smooth, sticky liquid. This takes about 4-5 minutes.
  4. Remove from heat and add vanilla and salt. Once the marshmallows are completely melted and smooth, take the pot off the burner immediately. Stir in the 1 teaspoon of vanilla and ¼ teaspoon of salt.
  5. Fold in the cereal. Add the 6 cups of rice krispie cereal all at once. Use a folding motion—cut through the middle with your spatula, then bring the bottom up and over. Rotate the bowl as you go. This takes about 1-2 minutes of gentle folding.
  6. Add the M&Ms. While the mixture is still warm (but not piping hot), fold in ¾ cup of the Christmas M&Ms. Reserve the remaining ¼ cup for the top. Fold just until the M&Ms are distributed—about 4-5 turns of the spatula.
  7. Press into the pan. Scrape the mixture into your prepared pan. Lightly grease your hands with butter or nonstick spray, then use your palms to press the mixture evenly into the pan. Press firmly but gently. This takes about 2 minutes.
  8. Add the topping. While the treats are still warm, press the remaining ¼ cup of M&Ms into the top surface. If you’re using sprinkles, add them now too.
  9. Cool and set. Let the treats cool at room temperature for at least 1 hour. They should be firm to the touch but still slightly soft when you press down.
  10. Cut and serve. Lift the whole block out using the parchment handles. Place it on a cutting board and use a sharp knife to cut into 24 squares (6 rows by 4 rows). Wipe the knife clean between cuts for neat edges.

Notes

Use fresh marshmallows for best results. Keep heat on medium-low to prevent sugar from seizing. Butter your hands before pressing the mixture to avoid sticking. Do not over-press or treats will become hard. Let cool at room temperature; do not refrigerate as condensation will make them soggy. Treats taste even better on day two.

Nutrition

Keywords: Christmas rice krispie treats, holiday rice krispie treats, easy Christmas treats, no-bake Christmas dessert, M&M rice krispie treats, festive rice krispie treats

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