Description
These festive Rice Krispie Treats are perfect for the holiday season, featuring classic marshmallow and cereal base shaped into stars and dipped in rich semisweet chocolate, then decorated with holiday sprinkles or crushed candy canes. A fun and easy treat to make with family, these colorful and delicious bites add a joyful touch to any holiday gathering.
Ingredients
Main Ingredients
- ½ cup unsalted butter (plus extra to grease the pan)
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 15 ounces large marshmallows
- 8 cups holiday red and green Rice Krispies cereal (or regular Rice Krispies)
Chocolate Coating and Decoration
- 8 ounces semisweet chocolate chunks or chips
- 1 teaspoon vegetable shortening
- Holiday sprinkles or crushed candy canes
Instructions
- Prepare the Pan: Lightly grease a 9×13-inch baking pan with butter or nonstick spray and set aside to ensure easy removal of the treats later.
- Melt Butter and Add Flavorings: In a large Dutch oven or pot over medium heat, melt ½ cup butter. Once melted, stir in vanilla extract and a pinch of salt to enhance flavor.
- Incorporate Marshmallows: Add the marshmallows to the melted butter mixture. Stir continuously until the marshmallows are well coated and completely melted, creating a smooth, creamy mixture. Use a whisk if needed to break down any stubborn lumps.
- Add Cereal: Remove from heat and immediately stir in the Rice Krispies cereal, making sure all pieces are evenly coated with the marshmallow mixture.
- Press Mixture into Pan: Transfer the cereal mixture to the prepared pan. Using buttered hands or a buttered wax paper, firmly press the mixture into an even layer, smoothing the top as much as possible.
- Cool the Treats: Allow the mixture to cool uncovered for about 30 minutes until the top is cool to the touch.
- Invert and Firm Up: Grease parchment or wax paper, then flip the cereal block out of the pan onto the paper so the bottom is now on top. Let it rest another 30 minutes to firm up and lose its stickiness for easier cutting.
- Cut Stars: Using a 2¼-inch star cookie cutter, cut out star shapes in five rows of three. Gently separate the stars and place them on a baking sheet lined with parchment. Press any wonky stars to reshape and reuse leftover pieces for additional stars until mixture becomes too sticky.
- Melt Chocolate: In a microwave-safe bowl, combine chocolate chunks and vegetable shortening. Microwave in 30-second intervals, stirring between, until smooth and fully melted. Alternatively, melt over a double boiler carefully to avoid seizing.
- Dip Stars: Dip each star halfway or fully into the melted chocolate. Tap off any excess chocolate and place on the lined baking sheet.
- Add Sprinkles: While chocolate is still wet, sprinkle with holiday sprinkles or crushed candy cane pieces for festive decoration.
- Set and Store: Let the dipped stars cool at room temperature for about an hour until the chocolate is firm. Store the treats tightly wrapped or in an airtight container at room temperature for up to 5 to 7 days to keep them fresh and gooey.
Notes
- Try different types of chocolate such as white, milk, or dark chocolate to vary the flavor.
- Store the treats in an airtight container or resealable bag to prevent drying out and becoming hard.
- Avoid refrigerating the treats as cold temperatures make them hard to eat and can cause chocolate discoloration.
- Keep treats away from heat and sunlight to maintain their texture and appearance.
