Indulge your taste buds with the delightful fusion of zesty citrus and classic sweetness in our Lemon Rice Krispie Treats! Our expertly crafted recipe combines the crispiness of rice cereal with the tangy burst of lemon, creating a unique and mouthwatering treat that will tantalize your senses.
Perfect for any occasion, our Lemon Rice Krispie Treats offer a refreshing twist on the traditional favorite, making them a crowd-pleasing choice for snacks, desserts, or special events. The perfect balance of tart and sweet in every bite. Treat yourself to a burst of citrusy goodness that will leave you craving more – a delightful treat for lemon enthusiasts and dessert lovers alike!
If you love citrus as much as I do, check out my Yogurt Orange Juice Loaf, Fresh Lime Curd and Lemon Lavender Cookie Bars. For something savory, you'll love my Lemon Pasta with Roasted Cauliflower & Chickpeas.
Ingredient Notes
Rice Krispies Cereal: What are rice krispies treats without rice krispies cereal?
Lemons: The zest of one lemon is infused to butter for a deep lemon flavor.
Pistachios (Optional): crunchy & salty! Gives our treat amazing extra texture that compliments the lemon flavor so well.
Unsalted Butter: the base for great rice krispie treats. I use unsalted butter so we can control the amount of salt used.
Mini Marshmallows: melts easily for the marshmallow base.
Large/Jumbo Marshmallows (Optional): great for lots of marshmallow gooey in the treats.
Flaky Sea Salt: Adds an extra depth of flavor
Lemon Extract: For extra lemon flavor
Vanilla Extract (Optional): For a more balanced lemon treat.
Step-by-Step Instructions
- PREP: Chop pistachios and set aside 1-2 tablespoons if you are using them. Also quarter large marshmallows and set aside if you are using. Zest 1 lemon. Line a 8x8 or 9x9 square pan with parchment paper and set aside.
- INFUSE: In a small pan OR pot, melt butter over low-medium heat and add lemon zest. Remove from head and set aside for 30 minutes to infuse.
- BROWN BUTTER: In a large pot or Dutch oven, strain lemon butter with a fine mesh strain and heat over medium heat. Swirl the pan occasionally, this will ensure the butter is evenly cooked. The butter will bubble and foam. The color will change from yellow to a toasty brown. When you smell a nutty aroma, turn the heat off. You should see little golden brown bits at the bottom if looks black either try straining them OR you may have to throw it away and start over.
- MAKE MARSHMALLOW BASE: Immediately, add in 10 ounces of mini marshmallows, lemon extract, salt and stir. Turn the heat back to low-medium and stir the mixture constantly until the marshmallows are completely melted.
- COMBINE: Turn heat off and remove the pan from heat. Add in cereal and majority of pistachios. Using a rubber silicone spatula, stir until evenly combined.
- Add in reserved marshmallows if using (If using the cut up marshmallow, separate as they tend to stick together.) Stir until marshmallows are partially melted but not completely combined. You want pockets of marshmallow goo in every bite.
- LET SET: Transfer the mixture to the prepared pan and using the leftover butter wrapper or another piece of parchment paper and gently press into an even layer in the prepared baking pan.Top with leftover pistachios and sprinkle and flaky sea salt pressing gently in to make sure they stick. Let it set at room temperature for at least one hour. Then, remove treats from pan and paper onto a cutting board. Cut into squares/rectangles and enjoy. (Optional: trim/cut the edges to cut the treats into clean squares/rectangles).
Expert Tips
Let your treats set!: As tempting as it might be to cut straight into these gooey treats. Wait at least 1 hour to let them cool and harden. This will ensure your treats are well set and make them MUCH easier to cut!
Careful with the Salt: Depending on whether your pistachios are already salted will effect the salt levels in your rice krispies. In my opinion, start with just a pinch in the marshmallow base. You can always sprinkle more salt on top of the treats.
Always use fresh marshmallows! Marshmallows are the key ingredient to make these treats stick together. Always use fresh marshmallows no question. When the outside of the marshmallow get hard and crusty it won't melt down properly.
Recipe FAQ
Store treats in an airtight container at room temperature for up to 2 days.
Mini marshmallow are the best for the marshmallow base BUT larger ones cut up help make the most amazing pockets of gooey wonderfulness when you add to the rice krispies base. However, you could of course just use one type.
Yes! Just double the recipe! It will take a bit longer for them to set.
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Lemon Rice Krispies Treats
Ingredients
- 1 stick unsalted butter
- 1 lemon zested
- 10 ounces mini marshmallows
- 2 teaspoons lemon extract (alternative could use vanilla extract for a more balanced flavor OR ½ vanilla extract and ½ lemon extract.
- 4 cups rice krispie cereal
- flaky sea salt
- 1 cup marshmallows (optional but recommend. Recommend marshmallow size is regular cut into quarters and set aside)
- ⅓ cup pistachios (optional but recommended. Set aside 1-2 tablespoons of the chopped nuts and set aside)
Instructions
- PREP: Chop pistachios and set aside 1-2 tablespoons if you are using them. Also quarter large marshmallows and set aside if you are using. Zest 1 lemon. Line a 8x8 or 9x9 square pan with parchment paper and set aside.
- INFUSE: In a small pan OR pot, melt butter over low-medium heat and add lemon zest. Remove from head and set aside for 30 minutes to infuse.
- BROWN BUTTER: In a large pot or Dutch oven, strain lemon butter with a fine mesh strain and heat over medium heat. Swirl the pan occasionally, this will ensure the butter is evenly cooked. The butter will bubble and foam. The color will change from yellow to a toasty brown. When you smell a nutty aroma, turn the heat off. You should see little golden brown bits at the bottom if looks black either try straining them OR you may have to throw it away and start over.
- MAKE MARSHMALLOW BASE: Immediately, add in 10 ounces of mini marshmallows, lemon extract, salt and stir. Turn the heat back to low-medium and stir the mixture constantly until the marshmallows are completely melted.
- COMBINE: Turn heat off and remove the pan from heat. Add in cereal and majority of pistachios. Using a rubber silicone spatula, stir until evenly combined.
- Add in reserved marshmallows if using (If using the cut up marshmallow, separate as they tend to stick together.) Stir until marshmallows are partially melted but not completely combined. You want pockets of marshmallow goo in every bite.
- LET SET: Transfer the mixture to the prepared pan and using the leftover butter wrapper or another piece of parchment paper and gently press into an even layer in the prepared baking pan.Top with leftover pistachios and sprinkle and flaky sea salt pressing gently in to make sure they stick. Let it set at room temperature for at least one hour. Then, remove treats from pan and paper onto a cutting board. Cut into squares/rectangles and enjoy. (Optional: trim/cut the edges to cut the treats into clean squares/rectangles).
Did you make this recipe? Let me know!