Funfetti Rice Crispy Treats
Rice crispy treats are not only super easy, but they are so customizable too! You can add just about any kind of cereal or candy and come up with something delicious. For these funfetti rice crispy treats I was going for that sweet birthday cake and sprinkles flavor, and I think I nailed it. They are full of white chocolate chips and sprinkles, and thanks to imitation vanilla extract, have that birthday cake flavor we all know and love.
Making funfetti rice crispy treats:
To start, measure out the crispy rice cereal, white chocolate chips, and sprinkles so they are all ready to be mixed together. Next, we’ll need butter and marshmallows. Mini or regular sized marshmallows are fine, you just want a 10 oz bag of them. In a medium pot add the butter and marshmallows. Next, melt together over medium heat, stirring often until both are completely melted and combined. Add the imitation vanilla and salt and stir. Imitation vanilla is key here. While I rarely use imitation vanilla in my recipes, it really does give these rice crispy treats that birthday cake flavor.
Then, pour the butter and marshmallow mixture over the crispy rice cereal. Immediately add the white chocolate chips and sprinkles and using a spatula or wooden spoon, stir to combine. Dump into a 9X13 inch baking dish lined with foil or parchment paper and greased with butter or sprayed with non-stick spray. Press down into the pan using your greased hands or the bottom of a cup. Lastly, press more white chocolate chips into the top and finish off with a few extra sprinkles. Set aside at room temperature to set up completely.
Storage:
Funfetti rice crispy treats are best stored in an airtight container for two to three days. For more recipes check out my strawberry rice crispy treats here, or my funfetti golden oreo blondies here.
Funfetti Rice Crispy Treats
Ingredients
- 6 cups crispy rice cereal
- 1 cup white chocolate chips
- 1/4 cup sprinkles
- 4 tbsp unsalted butter
- 10 oz bag marshmallows
- 1 tsp imitation or clear vanilla extract
- 1/2 tsp salt
Instructions
- In a large bowl measure out six cups of crispy rice cereal. In smaller bowls measure out white chocolate chips and sprinkles. Prepare a 9X13 inch baking dish by lining with foil or parchment paper and greasing with butter or non-stick spray.
- In a medium pot add butter and marshmallows. Place over medium heat and cook until they are both fully melted and combined, stirring often. This will take just a few minutes. Remove from heat. Stir in imitation vanilla and salt.
- Pour marshmallow and butter mixture over crispy rice cereal. Add in white chocolate chips and sprinkles. Using a spatula or wooden spoon, stir to combine. Dump into prepared baking dish. Press down and to the edges using your greased hands or a greased cup. Top with extra chocolate chips and sprinkles. Set aside at room temperature for about an hour to set up completely. This can be sped up by setting them in the refrigerator for about 15-20 minutes.
- Once fully set cut into bars. Store in an airtight container at room temperature for two to three days.