Reindeer Rice Krispie Treats
These Reindeer Rice Krispie Treats are as fun to make as they are to eat! These adorable reindeer treats are super easy to make, fun to decorate, and perfect for sharing at parties or giving as cute little gifts.
Ingredients
- 6 tablespoons butter salted
- 10 ounces mini marshmallows see notes
- 1 teaspoon vanilla extract
- 6 cups Rice Krispie Cereal or other similar puffed rice cereal
- 32 pieces candy eyeballs
- 16 pieces M&M chocolates red or brown make great noses
- 16 pieces chocolate covered pretzels cut in half up and down, can us regular mini pretzels if preferred
- ½ cup white chocolate candy melts can also use vanilla almond bark
Instructions
- Line a 9×13” baking dish with parchment paper and set aside. See notes if you don't have parchment paper.
- In a large saucepan over medium-low heat, melt the butter. Once melted, add the marshmallows. Stir the marshmallow mixture continuously with a silicone spatula that has been sprayed lightly with spray cooking oil.
- Remove the pot from the heat. Pour in vanilla and stir quickly. Add Rice Krispie cereal and immediately begin stirring until well combined.
- Pour the Rice Krispie mixture into the prepared baking pan. Place an extra piece of parchment paper over the top of the cereal and gently but firmly push it into the pan to create an even layer. Allow the treats to cool for at least an hour until completely cool to the touch.
- Once cool, carefully lift the Rice Krispie treat sheet with the parchment paper from the baking dish and place onto a cutting board. Slice into 16 equal rectangles, about 2” wide and 3” long.
- Place white chocolate melting wafers in a small heatproof bowl. Melt according to the package directions at half power until a smooth sauce forms. Place the melted white chocolate in a freezer zip-top bag, then snip the corner of the bag to make a small hole so you can squeeze out the melted candy melts like a frosting bag.
- Use a small dot of melted candy melts to secure two pretzel antlers, two candy eye and an M&M nose to each Rice Krispie treat to make the reindeers. Allow the chocolate to fully cool and harden so the decorations stay on the Rice Krispie treats. Then serve and enjoy!
Notes
It's best to premeasure your ingredients for this recipe, as you must move quickly once the marshmallows begin melting.
Once the marshmallows heat to the point of all of them beginning to lose their shape, you can remove the marshmallows from the heat and ass the Rice Krispies. Keeping them over the heat until they appear to be a sauce can sometimes cause you to accidentally cook the marshmallows too much.
It is best to use fresh marshmallows. If your marshmallows are hard or older and sticky, it can make the Rice Krispie treats hard.
If you have unsalted butter, add 1/4 teaspoon of salt to the butter as it is melting.
Parchment paper is the easiest way to make sure the Krispie treats don’t stick to the pan. You can also line the pan with aluminum foil, but you must grease the foil with butter, or the treats will stick. You can also use butter-greased foil to press the treats in the pan, or you can also use clean hands, it's easier if you oil your hands.
I’ve used a freezer zip-top bag in this recipe, but if you have a frosting pipping bag that can be used also.
Nutrition
Calories: 135kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 103mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 830IU | Vitamin C: 7mg | Calcium: 2mg | Iron: 3mg