No-Bake Sugar Cookie Rice Krispie Treats
These Sugar Cookie Rice Krispie Treats have all the nostalgic butter-and-almond flavor of a classic sugar cookie, but without any rolling, chilling, or baking.
They come together in a single pot, stay soft for days, and get a cheerful crunch from a double dose of rainbow sprinkles.
Why These Treats Are My Go-To
The almond extract is what does all the work here. A tiny amount gives the whole pan that sugar cookie scent and taste, so you get the experience of a bakery cookie in a no-bake bar.
Because the base is just melted marshmallows and butter, the texture stays chewy with barely any effort. The sprinkles add little cracks of color and a light crunch that makes them feel festive without being fussy.
Ingredients
- 4 tbsp unsalted butter: salted works too, just skip the extra salt below
- 10 oz mini marshmallows: fresh marshmallows melt the smoothest
- ½ tsp almond extract: this is non-negotiable for the sugar cookie flavor
- 1 tsp vanilla extract: rounds out the sweetness
- ¼ tsp fine sea salt: helps balance the sugar
- 6 cups Rice Krispies cereal: use the brand or a crisp rice alternative
- 4 tbsp rainbow sprinkles: the long cylindrical kind (jimmies) hold their shape best, plus extra for the top
Variations / Substitutions
- Make them dairy-free: use plant-based butter and vegan marshmallows, and check that your sprinkles are dairy-free
- Add white chocolate: stir ½ cup melted white chocolate chips into the marshmallow mixture for a creamier, frosting-like note
- Change the color: swap in chocolate sprinkles or gold sprinkles for a different look
- Double batch: use a half-sheet pan and double every ingredient for a crowd
For a classic version, try my original Rice Krispie Treats recipe.
How To Make Sugar Cookie Rice Krispie Treats
Step 1: Melt the Marshmallow Mixture
Grease a 9×13-inch pan with butter or nonstick spray and set it nearby. In a large pot over low heat, melt the 4 tbsp butter. Add the 10 oz marshmallows and the ¼ tsp salt, stirring constantly with a silicone spatula until the marshmallows are just melted and the mixture is smooth, about 5 minutes. Take the pot off the heat and stir in the ½ tsp almond extract and 1 tsp vanilla extract until fully blended.
Step 2: Fold in the Cereal and Sprinkles
Working quickly, pour the 6 cups Rice Krispies into the marshmallow mixture and fold them together with your spatula until every piece is coated. Add 3 tbsp of the rainbow sprinkles and fold just a couple more times to streak the color through without letting them melt. The mixture will be thick and sticky.
Step 3: Press, Sprinkle, and Slice the Treats
Scrape the mixture into the prepared pan and press it into an even layer using a buttered spatula or a sheet of wax paper. Scatter the remaining 1 tbsp sprinkles over the top and press them lightly into the surface so they stick. Let the treats cool completely at room temperature, then slice into 16 squares and serve.
A Few Tips for the Chewiest Treats
- Use the lowest heat you can while melting the marshmallows. High heat makes the sugar seize up and the bars will harden as they cool.
- Grease your spatula, your hands, and the wax paper with a tiny bit of butter or neutral oil, so nothing sticks during the pressing step.
- For clean slices, run a sharp knife under warm water, dry it, and cut while the treats are still in the pan.
Scale the batch for your pan size:
| Pan size | Butter | Marshmallows | Cereal | Sprinkles |
|---|---|---|---|---|
| 9×13 inch (full batch) | 4 tbsp | 10 oz | 6 cups | 4 tbsp |
| 8×8 inch (half batch) | 2 tbsp | 5 oz | 3 cups | 2 tbsp |
Storing Leftovers
- Refrigerate: keep the treats in an airtight container at room temperature for up to 3 days. They stay softest when they are not chilled.
- Freeze: layer them between sheets of wax paper in a sealed container and freeze for up to a month. Thaw at room temperature for about 20 minutes before eating.
Frequently Asked Questions
Can I use a different type of sprinkle?
Yes. Nonpareils or sanding sugar will work, but they may dissolve into the warm marshmallow a bit. Jimmies hold their shape and color best.
My treats came out hard. What went wrong?
The marshmallows likely got too hot. Keep the heat low and stop stirring the second everything is melted. Even a minute of extra heat can toughen the sugar.
Can I substitute the almond extract?
If you need a nut-free version, leave it out and double the vanilla extract. The flavor will be more plain marshmallow, but still good.
How far ahead can I make these?
You can make them the night before. The texture is softest on day one, but they hold well for a couple of days at room temperature.
Sugar Cookie Rice Krispie Treats Recipe
Ingredients
Method
- Grease a 9×13-inch pan. In a large pot over low heat, melt the butter, then add the marshmallows and salt. Stir until just melted and smooth, about 5 minutes. Remove from heat and stir in the almond and vanilla extracts.
- Fold in the Rice Krispies until evenly coated. Add 3 tbsp sprinkles and fold briefly to distribute.
- Press the mixture firmly into the prepared pan. Scatter the remaining 1 tbsp sprinkles on top and press them in lightly. Cool completely, then slice into 16 squares.
