Red White and Blue Rice Krispie Treats with White Chocolate Drizzle

How to Make Red White and Blue Rice Krispie Treats with White Chocolate Drizzle

1. 1

   Step 1: Melt butter and marshmallows

   In a large saucepan over low heat, melt the butter until foaming. Add the mini marshmallows and vanilla extract, stirring constantly until the mixture is smooth and fully melted, about 2–3 minutes. Remove from heat to prevent scorching.

   For this step

   • 3 tbspUnsalted butter
   • 4 cupsMini marshmallows
   • 1 tspPure vanilla extract
   
2. 2

   Step 2: Combine with cereal

   Add the crispy rice cereal to the melted marshmallow mixture and use a silicone spatula to fold until all the cereal is evenly coated and incorporated, working quickly before the mixture sets. Press the mixture into a lightly buttered 8x8-inch (20x20 cm) pan lined with parchment for easier removal.

   For this step

   • 6 cupsCrispy rice cereal (Rice Krispies)
   
3. 3

   Step 3: Set and cool

   Using a piece of parchment or a buttered offset spatula, press the mixture into an even layer in the pan — avoid compacting too tightly so the bars stay tender. Let the pan cool at room temperature for 20–30 minutes, or refrigerate 10–15 minutes to speed setting.
   
4. 4

   Step 4: Melt white chocolate and decorate

   While the bars are cooling, melt the white chocolate chips in 20–30 second bursts in the microwave, stirring between bursts until smooth (or melt over a double boiler). Drizzle the melted white chocolate over the set Rice Krispie layer in thin ribbons, then immediately sprinkle the red and blue sprinkles so they adhere to the chocolate.

   For this step

   • 6 ozWhite chocolate chips (for drizzle)
   • 1/3 cupRed and blue sprinkles (nonpareils or jimmies)
   
5. 5

   Step 5: Slice into bars

   Lift the treats from the pan using the parchment and place on a cutting board. With a sharp knife, trim the edges and slice into 16 squares (4x4). Serve at room temperature — each batch yields 16 bars.
   

1. In a large saucepan over low heat, melt the butter until foaming. Add the mini marshmallows and vanilla extract, stirring constantly until the mixture is smooth and fully melted, about 2–3 minutes. Remove from heat to prevent scorching.
2. Add the crispy rice cereal to the melted marshmallow mixture and use a silicone spatula to fold until all the cereal is evenly coated and incorporated, working quickly before the mixture sets. Press the mixture into a lightly buttered 8x8-inch (20x20 cm) pan lined with parchment for easier removal.
3. Using a piece of parchment or a buttered offset spatula, press the mixture into an even layer in the pan — avoid compacting too tightly so the bars stay tender. Let the pan cool at room temperature for 20–30 minutes, or refrigerate 10–15 minutes to speed setting.
4. While the bars are cooling, melt the white chocolate chips in 20–30 second bursts in the microwave, stirring between bursts until smooth (or melt over a double boiler). Drizzle the melted white chocolate over the set Rice Krispie layer in thin ribbons, then immediately sprinkle the red and blue sprinkles so they adhere to the chocolate.
5. Lift the treats from the pan using the parchment and place on a cutting board. With a sharp knife, trim the edges and slice into 16 squares (4x4). Serve at room temperature — each batch yields 16 bars.