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Spring Sugar Cookie Rice Krispie Treats: Best Easter Dessert

Spring Sugar Cookie Rice Krispie Treats - featured image
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These soft, buttery rice krispie treats taste exactly like a frosted sugar cookie, thanks to a secret splash of almond extract. They are the perfect, no-bake Easter dessert that comes together in under 20 minutes.

Ingredients

Scale
  • 6 tablespoons (85g) unsalted butter (preferably European-style like Plugrá or Kerrygold)
  • 1 (10 oz / 280g) bag of marshmallows (Jet-Puffed recommended)
  • 6 cups (180g) crispy rice cereal (classic name brand works best)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon vanilla bean paste (or 2 teaspoons pure vanilla extract)
  • 1/2 teaspoon almond extract
  • 1/4 cup (60g) powdered sugar, sifted
  • 1/3 cup (60g) pastel sprinkles (jimmies style)
  • 2 tablespoons pastel sprinkles for topping

Instructions

  1. Line a 9×13-inch baking dish with parchment paper, leaving about 2 inches of overhang on the two long sides. Lightly spray the parchment with non-stick cooking spray.
  2. Place a large pot (4-5 quart) over medium-low heat. Add the 6 tablespoons of unsalted butter and melt completely, swirling occasionally. Do not let it brown.
  3. Pour the entire bag of marshmallows into the melted butter. Stir constantly with a silicone spatula until the marshmallows are completely melted and the mixture is smooth and silky, about 4-5 minutes. Keep the heat on medium-low.
  4. Remove the pot from the heat immediately. Stir in the 1/2 teaspoon fine sea salt, 1 teaspoon vanilla bean paste, and 1/2 teaspoon almond extract. Then, sift in the 1/4 cup powdered sugar and stir until fully incorporated.
  5. Pour in the 6 cups crispy rice cereal and 1/3 cup pastel sprinkles. Fold gently with a spatula until every piece of cereal is coated, being careful not to crush the cereal.
  6. Scrape the mixture into the prepared baking dish. Lightly spray your hands or a piece of parchment paper with non-stick spray, then gently press the mixture firmly and evenly into the pan. Do not press too hard.
  7. While the mixture is still warm, sprinkle the remaining 2 tablespoons of pastel sprinkles over the top. Gently press them in so they stick.
  8. Let the treats cool completely at room temperature, at least 30 minutes. Do not refrigerate.
  9. Once cool, use the parchment paper handles to lift the block out of the pan. Place on a cutting board. Using a sharp knife sprayed with non-stick spray, cut into 12-16 squares. Wipe the knife clean between cuts.

Notes

For the best texture, use fresh marshmallows and cereal. Do not use high heat to melt the marshmallows, or they will scorch. The almond extract is the secret ingredient for the sugar cookie flavor; do not skip it. For clean cuts, spray your knife with non-stick spray between each cut. Store in an airtight container at room temperature for up to 3 days, layering with parchment paper. Can be frozen for up to 3 months.

Nutrition

Keywords: rice krispie treats, sugar cookie, Easter dessert, spring dessert, no-bake, sprinkles, marshmallow treats

Find it online: https://dinadishes.com/spring-sugar-cookie-rice-krispie-treats-best-easter-dessert/