5 DIY Rice Krispies Treats
I had so much fun cooking all of these Rice Krispies treats! They are delicious, gourmet, and surprisingly easy to make. Which flavor would you like to try?
Yield: each recipe makes 12
Things you'll need
Ingredients for the Mint Rice Krispies- 3 tablespoons butter
- 10 oz. bag mini marshmallows
- 1/2 teaspoon peppermint extract
- Green food coloring
- 5 cups puffed rice cereal (Rice Krispies)
- 2 cup chocolate chips
Ingredients for the Peanut Butter Rice Krispies
- 3 tablespoons butter
- 10 oz. bag mini marshmallows
- 2/3 cup peanut butter
- 5 cups puffed rice cereal (Rice Krispies)
- 2 cups of chocolate
Ingredients for the Birthday Cake Rice Krispies
- 3 tablespoons butter
- 10 oz. bag mini marshmallows
- 1 teaspoons vanilla extract
- 1/2 cup white or yellow cake mix
- 5 cups puffed rice cereal (Rice Krispies)
- 1/2 cup sprinkles plus 1/3 cup sprinkles for topping
- Buttercream frosting
Ingredients Lemon Bar Rice Krispies
- 3 tablespoons butter
- 10 oz. bag mini marshmallows
- 5 cups puffed rice cereal (Rice Krispies)
- 1 tablespoon lemon zest (1 large lemon)
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon extract
- 1 cup white chocolate chips
- Yellow food coloring
Ingredients for the Cookies and Cream Rice Krispies
- 3 tablespoons butter
- 10 oz. bag mini marshmallows
- 5 cups puffed rice cereal (Rice Krispies)
- 12 Oreos, chopped + 6 Oreos chopped for topping
- 1 cup white chocolate chips
- Parchment paper
- Baking spray
- Large sauce pan
- 9"x13" pan
Let's get started!
For the Mint Rice Krispies
- Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
- In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
- Stir in the peppermint extract and green food coloring until well combined.
- Add the cereal and stir until evenly coated.
- Press the mixture firmly into the bottom of the prepared pan.
- Let cool completely, about 30 minutes.
- Melt the chocolate and drizzle over treats.
- Cut into 12 rectangles.
For the Peanut Butter Rice Krispies
- Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
- In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
- Stir in the peanut butter until well combined.
- Add the cereal and stir until evenly coated.
- Press the mixture firmly into the bottom of the prepared pan.
- Let cool completely, about 30 minutes.
- Melt the chocolate and pour over treats.
- Cut into 12 rectangles.
For the Birthday Cake Rice Krispies
- Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
- In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
- Stir in the vanilla extract and cake mix until well combined.
- Add the cereal and stir until evenly coated.
- Fold in 1/3 sprinkles working quickly so they don't melt.
- Press the mixture firmly into the bottom of the prepared pan.
- Let cool completely, about 30 minutes.
- Spread the frosting over the treats and top with remaining sprinkles.
- Cut into 12 rectangles.
For the Lemon Bar Rice Krispies
- Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
- In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
- Stir in the lemon zest, lemon juice and lemon extract until well combined.
- Add the cereal and stir until evenly coated.
- Press the mixture firmly into the bottom of the prepared pan.
- Let cool completely, about 30 minutes.
- Melt the chocolate and stir in yellow food coloring until well combined, drizzle over treats.
- Cut into 12 rectangles.
For the Cookies and Cream Krispies
- Grease a 9x13 inch baking pan and line the bottom and two sides of the pan with parchment paper (leave an overhang to make it easier to take out of the pan).
- In a large saucepan, melt the butter over low heat and add the marshmallows. Stir constantly until the marshmallows are melted, about 6 minutes. Remove from the heat.
- Add the cereal and stir until evenly coated. Fold in chopped Oreos.
- Press the mixture firmly into the bottom of the prepared pan.
- Let cool completely, about 30 minutes
- Melt the chocolate and drizzle over treats and topped with chopped Oreos.
- Cut into 12 rectangles
Written By Rosanna Pansino
