M&M Rice Krispies Treats
These no-bake M&M Rice Krispies Treats are an easy, delicious snack bursting with gooey marshmallows, crisp cereal, and colorful candy bits for a playful twist.
Ingredients
- 6 cups Rice Krispies cereal about 7.5 oz box
- 4 cups mini marshmallows plus extra for topping (store-brand saves money)
- 3 Tbsp unsalted butter (room temp, not melted—Land O'Lakes is my fave)
- 1 tsp pure vanilla extract (boosts flavor depth)
- 1/2 cup M&M candies (plain or peanut; swap for Reese's Pieces if you like)
- Pinch salt (balances sweetness perfectly)
Instructions
- Line an 8x8-inch baking pan with parchment, leaving an overhang on two sides for easy lifting. (Spritz lightly with nonstick spray if needed.)
- In a large, heavy-bottomed saucepan over low heat, melt butter until it just bubbles—about 1 minute—stirring gently.
- Toss in 4 cups of mini marshmallows and a pinch of salt. Stir continuously until the mixture is smooth and glossy, about 2–3 minutes. Keeping the spatula moving prevents scorching.
- Remove from heat, stir in vanilla extract, and savor that sweet aroma.
- Quickly fold in Rice Krispies until coated, then gently mix in M&Ms before the marshmallow sets.
- Transfer to the prepared pan, using parchment or a silicone spatula to press evenly but not too hard—you want chew, not brick.
- Scatter extra marshmallows and M&Ms on top, pressing lightly so they stick.
- Let sit 10 minutes at room temp, then refrigerate 20–30 minutes until firm. Lift out with the overhang and slice into 12–16 squares using a sharp knife.
Notes
After dozens of tests, I’ve learned a few tricks: pressing gently keeps bars chewy, not rock-hard. If the mix cools too fast, warm gently on the stove before packing. Using peanut M&Ms? Dial back salt to a pinch. And honestly, letting the kids stir is half the fun—sticky fingers and all.
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