Snickerdoodle Rice Krispies Treats
Snickerdoodle Rice Krispies Treats are a fun, no-bake dessert combining the chewy nostalgia of classic Rice Krispies with warm cinnamon-sugar vibes of a snickerdoodle cookie—an easy recipe perfect for festive gatherings or an afternoon snack.
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.
Notes
Measure cereal loosely as bags vary in density. For extra goo, stir in an extra 1/2 cup of marshmallows. These bars keep well and can be made ahead for party prep.
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