A classic treat with a fun twist you can make anytime of year when you need a quick no bake treat. These seriously are the best rice krispie treats recipe ever. White chocolate rice krispie treats with sprinkles stirred in? OMG. You will make these more than once.
It’s been a long time since I have had a rice krispie treat. And probably longer when I have had a GOOD rice krispie treat. You know the kind where they are too tough, not enough marshmallow, just eh.
And these rice krispie treats get taken to the next level. Because why stop at the classic when you can add white chocolate. And sprinkles. Oh my.
Let’s just say we were fighting over these down to the last bite. Yup, they were that good.
Rice Krispie treats are simple right? Melt butter. Add marshmallows. Melt those. Stir in rice krispie treats (do this off the heat please!). Spread into the pan. And done. You get to enjoy them. But I still have a few simple tricks for you to make these the best ever.
Ingredients needed to make these white chocolate rice krispie treats
The best part about making rice krispie treats is that it takes very few ingredients.
- Butter – I’ve made these with both unsalted and salted. Both worked. If you use salted, do NOT add additional salt.
- Rice Krispies – You know because then they would need to be named something else!
- Marshmallows – You will need to have 2 bags of marshmallows (at least one of them should be the mini variety so you can stir in 2 cups of the mini’s at the end. If I have a large marshmallow variety I use that bag as the type to melt down as you will see in the photo, and then stir in mini marshmallows at the end).
- White chocolate Chips – I stir some into the bars, and then also melt and drizzle a little over the top.
- Sprinkles – I mean why not?
- Vanilla extract – I swear this is what sets my rice krispie treats apart from all others. It just brings out the marshmallow flavor.
- Salt – A little kosher salt sprinkled in (if using unsalted butter) helps to balance out all that sweetness.
Related: You might also like the rest of these 5 Ingredient Desserts
How to make these white chocolate funfetti rice krispie treats- step by step photos
Lightly spray your pan (I used a 9×13 pan) or line with with aluminum foil. If you want thicker rice krispie treats then just simply use a smaller pan.
Then you want to go ahead and melt the butter in a very large (trust me on this) pot on low heat. Then be sure to open one bag of marshmallows and reserve 2 cups of mini marshmallows to stir in at the very end.
When butter is melted, add the remaining marshmallows (1 full bag and the rest of the opened bag). Stir until melted. I used 1 bag of large marshmallows for this but mini marshmallows also work.
More Marshmallows! And sprinkles…and white chocolate!
When the marshmallows are melted, go ahead and remove the pot from the heat. Stir in the vanilla extract and salt at this point.
And now for the best part. The part that makes them better than the storebought version. You will stir in the rice krispie treats and 2 cups of mini marshmallows. These little marshmallows will stay whole, so that way when you bite into them you get a big ol’ marshmallow in every bite.
And stir in a 1/2 cup white chocolate chips and those sprinkles.
A trick for pressing them into the pan
Once the mixture has been mixed then go ahead and spread them into a pan. This can be tricky. So here is a little trick for you. Press the rice krispie treats in the pan by using a piece of saran wrap lightly sprayed with cooking spray and then press down. Or a plastic sandwich bag (just put your hand inside the bag and press away)
You can also just spray your hand with cooking spray and skip the bag and press them down this way!
More White Chocolate!
Because why not? 🙂
I melted the remaining 1/2 cup of chips and just drizzled them on top. Be careful when melting your white chocolate chips in the microwave. I microwave in 30 second intervals and stir in between. It’s a small amount so it’s only going to take 2-3 times in the microwave.
Line your pan with parchment paper – This will make it easier to remove the rice krispie treats and cut them into squares.
Pan size– I used a 9×13 pan but if you want thicker treats then simply use a smaller pan.
Use cooking spray– These can be tricky to press down into the pan because of how sticky they are. So either spray your hand or lightly spray a piece of plastic wrap and use that to press the mixture down into the pan.
Do not press down too much – You do need to press them down somewhat but if you press down too much you could create a rice krispie treat that ends up too hard and dense.
This could be if you used stale rice krispie treats or marshmallows. You may have also pressed them too much in the pan as well.
I keep them covered at room temperature and they keep for up to 3 days.
I don’t really recommend freezing rice krispie treats as they don’t thaw and have the same texture. But if you do want to try freezing be sure to wrap between layers of parchment or wax paper and place in a freezer bag or container and freeze for up to 2 months. Thaw at room temperature before serving.
More Recipes To Try
Let’s Bake Together
Subscribe to my newsletter to never miss a new recipe or baking challenge! And if you bake one of my recipes be sure to tag me on Instagram. You can also follow along with me on Facebook and You Tube.
White Chocolate Funfetti Rice Krispie Treats
- 6 tablespoons (85 g) unsalted butter
- 7 cups (196 g) rice krispies
- 2 10-ounce bags of marshmallows divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 cup (170 g) white chocolate chips divided
- 1/4 cup sprinkles
- Lightly spray x 9×13 pan or line with with aluminum foil. You can use a smaller pan if you want thicker treats.
- Melt butter in a very large pot on low heat.
- Open one bag of marshmallows and reserve 2 cups of mini marshmallows. Set these aside. These will be stirred in at the very end.
- When butter is melted, add the remaining marshmallows (1 whole bag, and what's left of the second bag). Stir with a rubber spatula or a wooden spoon until melted.
- Remove from heat. Stir in vanilla extract and salt.
- Stir in remaining 2 cups mini marshmallows, rice krispies, 1/2 cup white chocolate, and sprinkles.
- Spread in pan (use a piece of saran wrap lightly sprayed with cooking spray) and press into the pan.
- Melt remaining 1/2 cup of white chocolate chips in microwave. I microwave in 30-second intervals stirring in between each addition to make sure they don't burn. Drizzle on bars.
- Let sit for 10 minutes. Cut into squares and enjoy.
- Butter: If you use salted butter, omit the additional salt.
- Pan size– I used a 9×13 pan but if you want thicker treats then simply use a smaller pan.
- Add extra marshmallows – Reserve some marshmallows to stir in at the end so you get some marshmallows that haven’t melted into the mixture. Of course you could always make your own homemade vanilla marshmallows.
- Use saran wrap – These can be tricky to press down into the pan because of how sticky they are. So lightly spray a piece of plastic wrap and use that to press the mixture down into the pan. Or lightly spray a sandwich bag and then use that to press it down.
- Do not press down too much – You do need to press them down somewhat but if you press down too much you could create a rice krispie treat that ends up too dense.
Comments & ReviewsType your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!
Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.