Some days, you need a Christmas dessert that feels special but doesn’t require heating up the oven or dirtying every bowl in the kitchen. These Christmas Rice Krispies take the nostalgic cereal bars we all grew up on and turn them into pretty peppermint squares that are right at home on a cookie tray, tucked into a neighbor’s gift, or carried into church for a Christmas party.
Christmas Rice Krispies
These candy cane rice krispies turn simple ingredients into festive and colorful bars that look like they came straight from a bakery, but they are still quick and no-bake, so you can have a pan ready in about half an hour on a busy December day. The marshmallow base stays soft and chewy thanks to plenty of butter and careful melting, while the creamy almond bark and candy canes give you a pretty white topping with a crisp peppermint crunch in every bite. They are wonderfully kid-friendly to make, since little hands can help crush and sprinkle the candy canes, and they travel well for cookie trays, school parties, and church gatherings, making them the kind of Christmas Rice Krispie treats you will reach for again and again. Need more ideas this season? Explore my full Christmas recipe collection for more easy, crowd-pleasing options.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Butter: Use real butter, not margarine, for the best flavor; you can use salted or unsalted.
- Vanilla extract: Choose pure vanilla extract if you can, since it gives a cleaner flavor than imitation; measure it out before you start melting the marshmallows so you can stir it in quickly.
- Marshmallows: Use a fresh, unopened bag of large marshmallows so they are soft and springy, not dry or stuck together.
- Crisped rice cereal: If your box has been open for a while, it is worth opening a fresh one so the bars stay crisp instead of tasting stale.
- Almond bark: Look for vanilla or white almond bark in blocks or chips in the baking aisle; chop larger blocks into smaller pieces before microwaving so they melt evenly and more quickly.
- Peppermint extract (optional): Start with the smaller amount; you can always add a drop more to taste, but it’s hard to fix if it becomes too strong.
- Peppermint candy canes: Choose classic red and white candy canes.
How To Make Candy Cane Christmas Rice Krispies
Melt Butter and Marshmallows
In a large heavy-bottomed pot over medium heat, gently melt the butter. Add the large marshmallows, vanilla, and salt, and stir until the marshmallows are just melted and smooth, about three minutes. The mixture should look glossy and lump-free, not bubbling hard.
Take the pot off the heat and pour in the crisped rice cereal. Fold it in with your spatula, turning from the bottom so everything is evenly coated without smashing the cereal. Stop stirring once the cereal looks evenly coated and shiny.
Press Into Pan & Crush Candy Canes
Scrape the warm cereal mixture into your prepared pan and spread it toward the corners. Lay a sheet of parchment on top and gently press into an even layer. Press just enough so the bars hold together but still feel soft and chewy, then chill the pan for about 15 minutes.
Place unwrapped candy canes in a small zip-top bag, press out the air, and seal. Use a rolling pin or the bottom of a measuring cup to tap and roll until the canes break into small pieces. Aim for small bits rather than fine powder.
Add Toppings & Finish
Microwave almond bark pieces or chips for 30 seconds, then stir well. Continue microwaving in 10- to 15-second bursts, stirring after each, until the coating is smooth and melted. Stir first before adding more time so it does not scorch.
Stir the peppermint extract into the melted almond bark, if using, until it is evenly mixed. Remove the chilled Rice Krispies base from the fridge and pour the warm coating over the top. Use a clean spatula or spoon to spread it quickly from edge to edge in a smooth layer.
While the topping is still soft, sprinkle the crushed candy canes evenly over the pan. Let the bars sit at room temperature until the topping is firm, about an hour, or chill for about 30 minutes if you need them sooner. Once set, lift the slab onto a cutting board and cut into neat bars with a sharp knife.
Yes, you can swap mini marshmallows for the large ones as long as you use about the same total weight, and you will want to stir them gently over medium low heat until they are just melted so your candy cane rice krispies stay soft.
You can absolutely skip the peppermint extract if you prefer a milder flavor and still enjoy the vanilla almond bark topping, and if someone in your family does not enjoy candy canes, you can leave them off and add sprinkles or a drizzle of white chocolate instead, so they still feel like Christmas Rice Krispie treats.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: For gluten-free, choose a certified gluten-free crisped rice cereal and check labels on marshmallows, almond bark, and candy canes. For dairy-free guests, use a plant-based butter and a dairy-free white baking chip or coating.
Flavor Enhancements: For a deeper flavor, you can brown the butter lightly before adding the marshmallows or add a touch more vanilla to the base and a little extra peppermint extract to the topping if your crew loves a stronger minty bite.
Add-In Options: To dress these bars up even more, scatter Christmas sprinkles or mini chocolate chips over the almond bark with the candy canes, or fold a small handful of holiday M&Ms into the cereal mixture before pressing it into the pan so your peppermint rice krispie treats have colorful pops of chocolate.
Simple Substitutions: If you don’t have almond bark, melt white chocolate chips with a teaspoon or two of neutral oil for a similar topping, or use peppermint baking chips in place of some candy cane pieces.
Tips for Recipe Success: Avoid pressing the cereal mixture too firmly so the bars stay soft. Melt the almond bark low and slow, sprinkle the candy canes while the topping is warm, and let everything cool completely so your Christmas Rice Krispie treats slice into clean, beautiful squares. Enjoyed this recipe? You’ll likely want to try this Festive Christmas Rice Krispie Treats too, as well as these Christmas Pretzel and Rolo Recipe (Holiday Party Favorite) and Festive Christmas Chex Mix for more festive treats.
Hospitality Challenge
Invite a few friends, neighbors, or church small group members over for a Holiday Mix and Make Night where you prep favorite food gift jars together like these Ultimate Cookie Mix in a Jar (With Free Printable Tags), Easy Gingerbread Cake Mix Recipe In A Jar, or Salty-Sweet Cashew Cookies for Baking or Gifting. Set up stations with all the ingredients, jars, ribbons, tags, and festive notes so everyone can mix, assemble, and personalize gifts to give away. Once the gifts are ready to go, clear the counters, light a candle, and bring out the Christmas Rice Krispies treats with coffee or hot chocolate. Let this moment be unhurried and celebratory, a chance to laugh, reflect, and enjoy the sweetness of being together after serving side by side. The goal is for everyone to leave not just with gifts prepared for others, but with hearts encouraged by shared purpose, shared rest, and the quiet joy of Christmas hospitality lived out together.
More Easy Christmas Treats to Share
- Super Easy Christmas Cake Mix Cookies With Only A Few Ingredients
- Christmas Chocolate Covered Strawberries Recipe
- Easy Grinch Cake Mix Cookies for Christmas Fun
- Easy Christmas Puppy Chow Recipe
- Snowball Party Mix (Sweet Winter Snack)
As you stir and press and sprinkle, I hope these candy cane Rice Krispies give you a quiet moment to breathe and remember that loving people well does not have to be complicated. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Christmas Rice Krispies with Candy Cane Crunch
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Ingredients
Rice Krispies Treats
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 12 ounces marshmallows, large, be sure to use large vs mini marshmallows
- 7 cups crisped rice cereal
Toppings
- 1/2 cup Peppermint Candy Canes, crushed
- 12 ounces almond bark vanilla candy coating, blocks or chips
- 1/2 teaspoon Peppermint Extract, optional
Instructions
Prepare the Pan and Candy
- Spray a rubber spatula and a 13 by 9-inch baking pan with vegetable oil spray.
Make the Cereal Mixture
- Melt the butter in a large heavy bottom pan over medium heat.4 tablespoons butter
- Add the marshmallows, vanilla, and salt. Cook, stirring continually with the prepared spatula, until the marshmallows are just melted, about 3 minutes.1 teaspoon vanilla extract, 12 ounces marshmallows, ¼ teaspoon salt
- Remove from heat and stir in the cereal.
- When the cereal is coated quickly stire in the M&Ms. Don’t over stir or the candy coating will melt.7 cups crisped rice cereal
Assemble and Set
- Transfer the cereal mixture to the prepared pan.
- Sprinkle the Christmas sprinkles over the whole pan.
- Place a large piece of parchment paper over the treats and press the mixture into an even layer. Toss the parchment paper.
- Place the pan in the fridge for 15 minutes to cool.
Add Toppings
- Place the candy canes in a small ziplock style bag and pound into small pieces.1/2 cup Peppermint Candy Canes
- Place the almond bark coating in a microwave-safe bowl.12 ounces almond bark vanilla candy coating
- Microwave for 30 seconds and then stir well.
- Continue microwaving in 10- to 15-second intervals, stirring after each, until smooth. NOTE* Almond bark burns easily, so stirring between each burst is essential, even if it looks unmelted, the heat is often already there.
- When melted stir in the peppermint extract.1/2 teaspoon Peppermint Extract
- Using a large spoon or spatula spread the melted almond bark over the rice crispy treat mixture.
- Sprinkle the crushed candy canes evenly on top.
Finish
- Let the mixture cool completely until firm, about an hour or 30 minutes in the fridge.
- Run a knife around the edge of the pan to loosen, turn out onto a cutting board, flip right side up, and cut into 12 bars.
Gina’s Notes and Tips
- How to Store: Store these at room temperature in an airtight container. Keep them in a single layer, or separate layers with parchment, so the candy cane pieces don’t stick. They’re best within 2 to 3 days, but can last up to 4 to 5 days in a cool kitchen.
- Make-Ahead Tips: You can make the bars up to a day ahead. Leave the slab whole in the pan, cover it tightly, and slice just before serving or packaging so the edges stay soft.
- Freezing: Freeze only the plain rice krispie base, wrapped well. Add the peppermint almond bark and crushed candy canes after thawing so the topping stays smooth and the candy canes don’t get sticky.
