Snickerdoodle Rice Krispies Treats
You know that moment when you catch a whiff of warm cinnamon sugar drifting through the kitchen, and suddenly you’re ten years old again, sneaking cookie dough scraps behind your grandma’s back? That’s exactly where these Snickerdoodle Rice Krispies Treats were born. I’ve always been a sucker for that cozy, sweet-tangy swirl you find in a classic snickerdoodle cookie, and one afternoon I thought, “Why not mash it up with my go-to Rice Krispies Treats?” Spoiler: Total game-changer.
By the time I was whipping up a batch for my granddaughter’s school bake sale, I’d dialed in the perfect balance—extra cinnamon in the marshmallow mix, a dreamy vanilla finish, and a final roll in cinnamon sugar that practically glows. These bars feel a little indulgent yet stay light and airy, so you can justify just one more. (Okay, maybe two.)
Why You’ll Love These Snickerdoodle Rice Krispies Treats
- No oven needed—just stovetop love and a trusty pan. (Yes, really!)
- Ready in under 30 minutes from cereal box to cooling stage.
- Crisp Rice Krispies cereal meets soft, cinnamon-spiced marshmallow goo.
- Kid-friendly hands-on fun—perfect for sticky-finger helpers.
- Giftable: slice, wrap in parchment, tie with twine—you’re the holiday hero.
- Customizable: go gluten-free or vegan with simple swaps.
- Crowd-pleaser at potlucks, bake sales, or afternoon pick-me-ups.
- Make ahead and stash for no-fuss party prep.
Ingredient Notes
Here’s the scoop on what you’ll need, plus my personal tips for getting it just right. Feel free to riff on these (I won’t tell!).
- 6 cups Rice Krispies cereal (Kellogg’s original for that classic snap-crackle-pop, or brown rice puffs if you need gluten-free). Scoop loosely—this isn’t a packing contest.
- 4 tablespoons unsalted butter (European-style if you can swing it, but coconut oil or vegan spread works beautifully too).
- 10 ounces mini marshmallows (about 4 cups; Dandies brand for a vegan option—just melt them a hair slower).
- 1 teaspoon pure vanilla extract (no imitation—real vanilla adds that cozy warmth).
- 2 teaspoons ground cinnamon (plus extra for rolling; Ceylon works if you want a milder taste, Cassia is fine too).
- ¼ cup granulated sugar (or swap coconut sugar for a deeper, caramel-y note).
- Pinch of salt (balances sweetness and makes all the flavors pop).
Tip: If you’re a marshmallow fanatic, stir in an extra ½ cup for super-gooey bars that practically ooze when you bite.
Step-by-Step Directions
- Line an 8×8-inch pan with parchment paper, leaving a couple of inches overhang for easy lifting. Lightly spray the paper—this is your secret to clean-cut bars.
- In a large, heavy-bottomed pot over low heat, melt the butter gently. You want it smooth and foamy at the edges, not brown.
- Add the mini marshmallows. Stir with a heatproof spatula until about half have melted, then whisk in the vanilla, cinnamon, and salt. You’ll see it turn glossy and dreamy.
- Remove from heat and fold in the Rice Krispies cereal quickly so each crisp gets coated. This is where you channel your inner arm-strength champion—or recruit a helper.
- Dump the mixture into your prepared pan. Place a sheet of parchment or wax paper on top, and press down firmly (but gently) so you keep those little air pockets.
- Stir together the extra sugar and cinnamon in a small bowl. Sprinkle it evenly over the warm treats and pat lightly so it adheres—no crunchy sugar boulders, please.
- Let the pan hang out at room temperature for 45–60 minutes. If you like firmer, cooler bars, pop it in the fridge for an extra 15 minutes before slicing with a hot, clean knife (wipe it between cuts for super-clean edges!).
Yield: 16–20 bars | Prep Time: 10 minutes | Cook Time: 5 minutes | Set & Chill: 45–60 minutes (plus optional 15-minute fridge chill)
Flavor Twists & Variations
Ready to get creative? Here are a few of my favorite riffs that take these treats from “yum” to “holy cow, amazing!”
- Swirl in ¼ cup creamy peanut butter when you fold in the cereal for a nutty surprise.
- Drizzle melted white chocolate over the cooled bars and sprinkle with flaky sea salt for a gourmet finish.
- Fold in ½ cup mini chocolate chips right after the marshmallows melt for pockets of melty bliss.
- Brown your butter first for a toasty, toffee-like depth—just watch it carefully so it doesn’t burn.
- Swap cinnamon for pumpkin pie spice in the cool months; it’s like autumn in every bite.
- Mix in 2 tablespoons of toasted coconut flakes for a tropical crunch twist.
- Add a pinch of ground cardamom to your cinnamon-sugar dusting for a warming, unexpected spice note.
Storage & Reheating Tips
These bars are pretty forgiving. Store cooled treats in an airtight container at room temperature for up to 3 days—and yes, they stay just as gooey as Day One. For longer stints, wrap individual bars tightly and freeze for up to a month. When you’re ready to indulge, let them thaw on the counter for about 20 minutes or microwave for 8–10 seconds for that fresh-from-the-kitchen goo.
Make-Ahead Hack: Press the mixture into the pan a day ahead, cover it, and then add the cinnamon-sugar sprinkle right before serving. Crisp topping, zero stress.
Let’s Chat Soon!
I’m positively giddy thinking about you in your own kitchen, whisk in hand, cooking up these Snickerdoodle Rice Krispies Treats. If you give them a whirl, I’d love to hear what twists you tried or who in your family declared them “best treat ever.” Drop a comment, snap a pic, or tag me on social—I live for those little moments. Until next time, happy baking and warm hugs from my cozy corner of the world to yours!
Snickerdoodle Rice Krispies Treats
Ingredients
- 6 cups Rice Krispies cereal Kellogg’s original or brown rice puffs for gluten-free
- 4 tablespoons Unsalted butter or coconut oil or vegan spread
- 10 oz Mini marshmallows about 4 cups; vegan option: Dandies brand
- 1 tsp Pure vanilla extract Nielsen-Massey recommended
- 2 tsp Ground cinnamon plus extra for rolling
- 1/4 cup Granulated sugar or coconut sugar for deeper flavor
- Pinch Salt balances sweetness
Instructions
- Line an 8x8-inch pan with parchment paper, leaving a bit of overhang for easy lifting. Lightly spray the paper.
- Melt butter in a large pot over low heat. Add mini marshmallows and stir gently until half have melted. Whisk in vanilla extract, cinnamon, and a pinch of salt until smooth.
- Remove from heat and fold in Rice Krispies until every flake is coated. Transfer to prepared pan and press down evenly.
- Mix extra sugar and cinnamon in a bowl. Sprinkle over the warm treats and pat lightly to adhere.
- Let the pan sit at room temperature for 45-60 minutes. For firmer bars, refrigerate for an additional 15 minutes before slicing.
