These Easter Rice Krispies Treats are adorable, easy to make, and perfect for spring gatherings. Gooey marshmallow bars get a classic vanilla-butter base, then are topped with a white chocolate drizzle and pastel M&M’s for a festive finish. Kids love helping assemble—and tasting—these no-bake treats.
Marshmallow Rice Krispies Treat Bars for Easter
If you’re a Rice Krispies Treat fan, this version is a cheerful holiday take on the classic. The butter and vanilla-forward marshmallow base keeps the flavor familiar while the pastel candies and white chocolate drizzle add bright color and extra sweetness. These treats come together quickly on the stovetop, making them an easy last-minute dessert to bring to an Easter party.
Don’t Increase the Heat!
When melting marshmallows, keep the heat low and stir consistently. Raising the heat to rush melting can cause the treats to become tough. Low, steady heat and patient stirring will give you the best, chewiest texture.
Easter Rice Krispies Treats Recipe
Equipment
- Kitchen scale (optional)
- 9×13 baking pan
- Large pot or Dutch oven
12 treats
Ingredients
- ¼ cup unsalted butter (½ stick)
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 25 ounces mini marshmallows (about 2½ 10-ounce bags)
- 10 cups Rice Krispies cereal
- 8 ounces white melting chocolate (about 2 bars)
- ½ cup Easter M&M’s
Instructions
- Line a 9×13-inch baking pan with parchment paper extending over the long sides. Lightly spray the parchment inside the pan with nonstick spray.
- In a large, deep pot or Dutch oven, melt ¼ cup unsalted butter over low heat, stirring with a silicone spatula until melted.
- Stir in ¼ teaspoon vanilla extract and ¼ teaspoon kosher salt.
- Add 25 ounces of mini marshmallows and stir slowly until fully melted and smooth. Keep the heat low to avoid toughening the mixture.
- Remove the pot from the heat and immediately fold in 10 cups of Rice Krispies cereal until every piece is coated.
- Transfer the mixture to the prepared pan and distribute it evenly. Very gently press the mixture into the pan—spray a sheet of parchment with cooking spray and use it to press the treats lightly so they stay soft and even.
- Melt 8 ounces of white melting chocolate according to package directions. Use a tablespoon to drizzle the melted chocolate over the treats.
- Immediately sprinkle ½ cup of Easter M&M’s over the warm chocolate so they adhere.
- Let the treats set at room temperature for 30–60 minutes so the chocolate hardens.
- Lift the treats out using the parchment overhang, place on a cutting surface, and cut into equal portions.
Notes
You can substitute a 16-ounce tub of marshmallow fluff for the mini marshmallows if preferred. Baking chocolate bars, candy melts, or white chocolate chips are all acceptable for the drizzle. Regular M&M’s, candy eggs, or other small Easter candies work as a topping.
Tips:
- Keep the cooking temperature low when melting butter and marshmallows to maintain a chewy texture.
- Slice butter into smaller pieces to melt faster and more evenly.
- Do not over-press the mixture into the pan—pressing too hard will make the treats dense and firm.
Storage: Store in an airtight container or resealable bag in the refrigerator for up to 5 days. To freeze, wrap individual squares tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze up to 6 weeks. Thaw at room temperature 15–30 minutes before serving.
How to Make Easter Rice Krispie Treats Step-by-Step
Prep: Gather ingredients and line a 9×13-inch pan with parchment, leaving an overhang for easy removal. Lightly spray the parchment inside the pan with nonstick spray to prevent sticking.
Add the Ingredients: In a large pot over low heat, melt ¼ cup unsalted butter. Stir in ¼ teaspoon vanilla extract and ¼ teaspoon kosher salt, then add 25 ounces of mini marshmallows.
Melt the Marshmallows: Stir slowly until marshmallows melt completely. Keep the heat low—rushing this step can make the treats tough.
Fold in the Cereal: Remove from heat and immediately fold in 10 cups of Rice Krispies until fully coated.
Press the Treats: Transfer to the prepared pan and gently press the mixture even. Spray a sheet of parchment with cooking spray and use it to press the treats so they stay soft and uniform.
Decorate: Melt 8 ounces of white melting chocolate and drizzle it over the top. Immediately scatter ½ cup of Easter M&M’s so they stick to the warm chocolate.
Set and Cut: Let set 30–60 minutes at room temperature. Lift the treats out using the parchment overhang and cut into squares.
How to Store
Store in an airtight container or resealable bag in the refrigerator for up to 5 days. To freeze, wrap individual squares tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze up to 6 weeks. Thaw at room temperature 15–30 minutes before serving.
More Easter Treat Recipes to Try!
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Easter Bunny Bait
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Easter Bunny Bark
