These funfetti marshmallow crispy treats are made with crispy cereal, marshmallows and rainbow sprinkles. Deliciously thick, soft and chewy with a hint of vanilla, they’re a fun treat for any occasion!
Funfetti Marshmallow Crispy Treats
Over the holidays I had rice crispy treats at a friend’s house. I forgot how tasty and how easy they are to make! Plus, everyone loves them—the whole tray was gone before the end of the night. These bars were especially festive since the cereal was a limited edition red and green for Christmas.
I thought to myself, how cute would it be to have colorful cereal bars for every occasion? So I decided to make these funfetti cereal bars.
By adding rainbow sprinkles (or jimmies as they’re also known) the color of the sprinkles can be changed to match the occasion—pastels for Easter, red, white and blue for the 4th of July, etc!
I’m a stickler for food that matches the occasion like green Spinach Bread for St. Patrick’s or just colorful food in general, like gorgeous Blueberry Cottage Cheese Smoothies. We eat with our eyes first!
I love rice crispy treats, but using corn Chex cereal instead of puffed rice is my favorite. The cereal has a great crunchy texture and the pockets catch all the gooey marshmallows making them deliciously chewy. You can also use rice, wheat or vanilla Chex, but I love the unique flavor of the corn.
Typically, cereal treats are made in a 13×9-inch pan, but I like to put them in a square pan for thicker bars. You won’t get quite as many servings, but they are beautifully thick and chewy.
One thing everyone wants to know is how I get marshmallow bars that are so soft. The answer is to use plenty of butter, super fresh (not old) marshmallows, and take care to cook the marshmallows until they are just melted. I take them off the heat before they are completely melted.
Also, when pressing the cereal into the pan, use a firm touch but don’t pack the bars down or they’ll end up tough.
These are my tips for funfetti marshmallow cereal bars that are still soft the next day. Whether they last that long is another story!
Pin this to your desserts board!
- 4 tablespoons butter
- 1/2 teaspoon vanilla
- 10 oz bag of marshmallows
- 7 cups corn Chex cereal*
- 1/2 cup funfetti sprinkles
- Lightly grease a 9x9 or 13x9 pan; set aside.
- In a large pot over low heat, melt the butter. Stir in the vanilla and marshmallows. Continue stirring until marshmallows are just melted. Do not over-cook.
- Remove from heat and add cereal. Stir until almost combined, then add sprinkles. Carefully mix them to distribute, then pour mixture into prepared pan. With buttered wax paper, press cereal into an even layer. Allow to cool before cutting.
This recipe first appear on Amanda’s Cookin’ as a guest contribution by Kitchen Gidget.
Jeff says
I agree with you: rice Krispy treats are so good, especially when they’re fresh. Yours look super tempting.