Go Back
+ servings
A hand holding a Rice Krispies Treat with more M&M Rice Krispie Treats underneath on a white wood board with brown parchment paper.
Print

M&M Rice Krispie Treats

M&Ms are a fun, colorful addition to classic Rice Krispie Treats. It's the gooey and buttery marshmallow bar that you love, but this time it is studded with M&Ms and soft pockets of marshmallow pieces, making it the ultimate treat.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 9 people
Calories 408kcal
Author Mara

Ingredients

  • 1 stick unsalted butter
  • 1 teaspoon vanilla extract
  • teaspoon sea salt
  • 4 cups rice krispies cereal
  • 10 ounces mini marshmallows
  • 1 cup M&Ms split into ¾ and ¼ cup
  • 1 cup marshmallows, cut up can be replaced with mini marshmallows
  • 3 tablespoons white chocolate melting wafers optional

Instructions

  • Line a 8x8 pan with parchment paper.
  • In a large pot or Dutch oven, melt butter over medium heat. Swirl the pan occasionally, this will ensure the butter is evenly cooked. As the butter melts, it 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 it looks black either try straining them out OR you may have to throw it away and start over.
  • Next, add in 10 ounces of mini marshmallows, vanilla extract and salt. And stir until marshmallows are fully melted.
  • Pour marshmallow mixture into a large mixing bowl with the rice krispies cereal. Stir until marshmallow mixture is evenly distributed. Wait about 5 minutes until its the mixture has cooled but can still be slightly warm to the touch. While waiting, chop large marshmallows into smaller piece until you have 1 cup roughly if you are using large marshmallow.
  • Once rice krispies mixture has cooled down, add in marshmallow pieces and ¾ cup of M&Ms. Mix again until evenly distributed.
  • Turn mix into prepared pan.
  • Gently press butter wrapper or another piece of parchment paper into the rice krispies treat until you create an even layer in the prepared baking pan. Optionally, melt white chocolate wafers according to directions and drizzle on top and then top leftover M&Ms.
  • Let cool at room temperature for at least an hour. Then, remove M&M Rice Krispie 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). Try one of the end pieces, add more salt on top if needed.

Notes

Don't add chocolate to the dutch oven/pot! I found even after waiting several minutes, if you add chocolate candies to the dutch oven or pot you cooked/melted the butter and marshmallows, it will still be hot enough to melt all your M&Ms and turn it into a chocolatey mess.
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!
Why do you use 2 different marshmallow sizes in this recipe? Mini marshmallow are the best for the marshmallow base BUT larger ones cut up help make the most amazing pockets of gooey when you add to the rice krispies base. However, you could of course just use one type. I would just recommend using normal or jumbo sized marshmallows and slicing them all up.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 408kcal | Carbohydrates: 62g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 151mg | Potassium: 35mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1195IU | Vitamin C: 8mg | Calcium: 42mg | Iron: 4mg