Rice krispie treats get a kick of white chocolate and sprinkles for some funfetti flair! Try my fluffernutter rice krispie treats or pumpkin spice rice krispie treats next.
I took your normal, every day, ho-hum krispie treats and added a kick of white chocolate and a crapload of sprinkles.
And then I of course topped it with even more white chocolate and sprinkles.
Don’t even try to act like you’re surprised.
How to make funfetti rice krispie treats
- Spray an 8×8 inch glass pan with cooking spray and set aside.
- In a large saucepan over low heat, melt butter. Once it’s almost melted, add 5 cups marshmallows and stir constantly until completely melted and smooth. Remove from heat.
- Add cereal, 3/4 cup white chocolate chips, and remaining 1 cup mini marshmallows and stir until combine (it’s okay if the chocolate chips aren’t totally melted). Add sprinkles and stir to combine – try to make it quick, as the color may bleed!
- Press the mixture into the prepared pan with a piece of wax or parchment paper (this will prevent it from sticking, like it would with a spatula).
- Melt the remaining 1/4 white chocolate chips and drizzle on top of the bars, and sprinkle some more sprinkles on top for good measure.
- Let set and then cut into 9 pieces. Serve and enjoy!
What size pan do I need?
I make mine in an 8×8 pan because I like them thick, but you can always make them in a 9×13 instead – they’ll just be thinner. Or you could double the recipe so that they’re thick and you have twice as many bars. Cut them as big or as small as you want – the world is your sprinkle… er, oyster!
Tips for making the best funfetti rice krispie treats
- Do not try to speed up the process by melting the butter and marshmallows over high heat. That will just end up changing the overall consistency of the treats and they’ll be hard as rocks. Trust me, you do not want this. Only melt them together over low heat, stirring constantly. Just be patient.
- Don’t use nonpareil sprinkles (aff link) – they’ll bleed all over and turn the treats brown. It’s gross and no amount of white chocolate drizzle will make them more appetizing. Sure, they’ll still taste good – but we all know if they’re the color of puke no one is going to want to check the taste.
- Place parchment paper in the baking pan and spray with nonstick spray. This ensures they won’t stick! Make sure there’s a bit of overhang over the sides to make it easy to lift the bars out of the pan, too.
- Use fresh marshmallows! I can’t emphasize this enough. If you try to use a bag of mini marshmallows that have been hanging out in the back of your pantry since last Christmas and have the texture of little doorstops, they’re not going to melt and it just plain won’t work. New, squishy and soft marshmallows are essential!
- And use fresh cereal, for that matter. Don’t use stale cereal either, because you will notice.
- Don’t press them into the pan too tightly. You want to gently spread them out to evenly distribute them in the pan, but you’re not trying to pack them down. The tighter the pack, the denser they’ll be, which means less light and chewy. And we want light and chewy! You can spray your hands with a little nonstick spray and use your palms to gently press it down, or place another piece of parchment paper on top before using your hands to press it down.
Tips for slicing rice krispie treat bars
I’m going to share a little secret with you: when I pull these out of the pan, I slice off the edges to get the corners squared so no one gets a weird, sloped, lopsided piece.
And then I eat those cut off pieces. I consider it payment for my time. Plus, you know, taste testing.
Not a secret, but a helpful tip: slicing bars like these are infinitely easier when I use a rocking pizza cutter (affiliate link) versus a large knife. It’s big enough to span the width and the length of the bars, so you get one long, even cut.
Plus, it’s easier on your cutting boards because you just rock the blade from side to side, instead of digging in and dragging a knife. Win-win.
Add mini marshmallows
The intact mini marshmallows are a nice little surprise when you encounter them. That’s why I save a cup or two of marshmallows to add right at the end.
If you don’t want to add them because you hate good things, that’s fine, too.
How to store rice krispie treats
You can store them at room temperature between layers of parchment paper in an airtight container for 2 days.
You can also store them in the freezer for up to 1 month – again, in an airtight, freezer-safe container between layers of parchment paper.
To defrost, just let them sit on the counter at room temperature for about 30 minutes before serving.
Description
Ingredients
- 4 tablespoons unsalted butter
- 6 cups mini marshmallows, divided
- 1 teaspoon cake batter flavoring, optional, but encouraged for best flavor!
- 4 cups Rice Krispies Cereal
- 1 cup white chocolate chips, divided
- 1 cup sprinkles, plus some for garnish (not nonpareils, as those bleed)
Instructions
- Spray an 8×8 inch glass pan with cooking spray and set aside.
- In a large saucepan over low heat, melt butter. Once it's almost melted, add 5 cups marshmallows and stir constantly until completely melted and smooth. If using cake batter flavoring, add now and stir. Remove from heat.4 tablespoons unsalted butter6 cups mini marshmallows1 teaspoon cake batter flavoring
- Add cereal, 3/4 cup white chocolate chips, and remaining 1 cup mini marshmallows and stir until combine (it's okay if the chocolate chips aren't totally melted). Add sprinkles and stir to combine – try to make it quick, as the color may bleed!4 cups Rice Krispies Cereal1 cup sprinkles1 cup white chocolate chips
- Press the mixture into the prepared pan with a piece of wax or parchment paper – this will prevent it from sticking, like it would with a spatula.
- Melt the remaining 1/4 white chocolate chips and drizzle on top of the bars, and sprinkle some more sprinkles on top for good measure.1 cup white chocolate chips1 cup sprinkles
- Let set and then cut into 9 pieces. Serve and enjoy!
Notes
- 9″x13″ pan: If you want to make it in a larger pan, you can either spread out the recipe in a 9″x13″ pan as is to make thinner treats, or double the recipe for a 9″x13″ pan.
- Storage:You can store them at room temperature between layers of parchment paper in an airtight container for 2 days. You can also store them in the freezer for up to 1 month – again, in an airtight, freezer-safe container between layers of parchment paper. To defrost, just let them sit on the counter at room temperature for about 30 minutes before serving.
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Leave a Rating and a Comment