Cherry Rice Krispie Treats Recipe

I couldn’t stop grinning when the Cherry Rice Krispie Treats set up with crunchy edges and gooey centers and I knew holiday parties had met their match.

I messed up. I tried to make something else and burned half the batch, but the saved clumps turned into my new obsession: Cherry Rice Krispie Treats.

I’m obsessed with that sticky chew, the way dried cherries pop in each bite, and the marshmallow pull that gets everywhere. It’s loud and childish and better than any sensible snack idea.

I keep making them for parties even though I’m supposed to be adulting. Rice Krispie Treats Ideas?

Yeah, this is one. Somebody stop me.

Or don’t. I will eat them straight from the pan.

No regrets, ever. Not even kidding.

Seriously.

Ingredients

• Crisp, airy crunch that keeps treats light; basically the texture hero here.
• Melty, sweet glue that makes everything stick; it’s childhood in every bite.
• Adds smooth richness and a tiny salt hint.

  Plus helps bind without fuss.

• Tart chewiness and little pops of fruit.

  Basically the grown-up twist.

Ingredient Quantities

• 6 cups Rice Krispies cereal, packed (or other crisp rice cereal)
• 4 cups mini marshmallows, slightly heaped
• 1/4 cup unsalted butter, about 4 tablespoons
• 1/4 cup dried cherries, chopped if large

How to Make this

1. Lightly butter a 9×13 inch pan or line it with parchment, then spray that with a little nonstick spray so the treats wont stick.

2. Measure 6 cups Rice Krispies into a big bowl and set aside, toss in the 1/4 cup dried cherries now if you want them evenly mixed later.

3. In a large saucepan over low heat melt 1/4 cup unsalted butter until it’s bubbly but not browned.

4. Add 4 cups mini marshmallows to the melted butter and stir constantly with a heatproof spatula until they are totally melted and smooth; keep the heat low or you’ll scorch them.

5. Remove the pan from heat as soon as the marshmallows are smooth; marshmallows keep cooking from residual heat so don’t overdo it.

6. Quickly fold the cereal and cherries into the melted marshmallow mixture, using a buttered spatula or lightly buttered hands to press it together; work fast cause it firms up quick.

7. Transfer the mixture to the prepared pan and press it down evenly with a piece of buttered parchment or another buttered sheet to get a flat top, but dont press so hard you make them rock hard.

8. Let the pan cool at room temperature for about 30 minutes to set, then cut into squares; for cleaner cuts chill 10 minutes first, but they might be a bit chewier.

9. Store leftovers in an airtight container at room temp for up to 3 days or separate layers with parchment so they dont stick together.

10. If you want more cherry punch try adding a teaspoon of cherry juice concentrate to the melted marshmallows or toss in a few extra chopped cherries for texture, but dont add too much liquid or the treats will get soggy.

Equipment Needed

1. 9×13 inch baking pan, buttered or lined with parchment and sprayed

2. Large saucepan for melting butter and marshmallows

3. Big mixing bowl for the cereal and cherries

4. Heatproof spatula (silicone works best) for stirring and folding

5. Measuring cups (1 cup and 1/4 cup) and measuring spoons

6. Piece of parchment or a buttered sheet to press the treats flat

7. Sharp knife or bench scraper to cut the squares (and a cutting board)

8. Airtight container or storage bag for keeping leftovers

FAQ

Cherry Rice Krispie Treats Recipe Substitutions and Variations

• Rice Krispies cereal: try puffed brown rice for a nuttier taste, or crushed corn flakes for extra crunch, or gluten free crisp rice if you need GF
• Mini marshmallows: use large marshmallows (cut or squish them), or marshmallow creme for a stickier, spreadable version
• Unsalted butter: swap with coconut oil for a light coconut note, or salted butter if you like a bit more savory balance
• Dried cherries: replace with dried cranberries or chopped dried apricots, or stir in mini chocolate chips for a sweeter twist

Pro Tips

1. Work fast but dont panic if it firms up a little while you press it into the pan. Keep a piece of buttered parchment or a buttered spatula ready, press evenly with light but quick pats, and if it gets too stiff warm your hands under hot water, dry them and try again.

2. Toss the dried cherries into the cereal before you melt the marshmallows so they spread out better. If your cherries are big chop them smaller or they’ll clump together and make some bites overly chewy.

3. Keep the heat LOW while melting the butter and marshmallows, stir constantly, and remove from the stove as soon as it looks smooth. Marshmallows keep cooking from residual heat so staying a second too long will make them grainy or scorched.

4. For cleaner cuts chill the pan 10 minutes like it says, but if you want softer, chewier squares skip chilling. Either way use a knife wiped with a damp towel between cuts for neat edges, or a pizza cutter for a faster cleaner job.