M&M Rice Krispie Treats Recipe

These simple, fun M&M Rice Krispie Treats get an upgrade with brown butter, extra mini marshmallows and a chocolate topping. They’re gooey, easy to make, and perfect for parties, bake sales or an after-school snack. Drizzle or spread melted chocolate over the bars for a rich finish.

These treats are based on the classic Rice Krispie bar but boosted with brown butter for a deeper, nutty flavor, extra mini marshmallows for gooey pockets, colorful M&Ms folded in, and a chocolate coating on top. They’re no-bake, kid-friendly and come together in under 30 minutes of active time.

Why this recipe works

• Brown butter adds a nutty, caramel-like depth that lifts simple marshmallow bars above the ordinary.
• Most mini marshmallows are melted into the butter to bind the cereal, while a smaller portion is folded in at the end to create gooey pockets.
• Salt and vanilla round out the sweetness and enhance the chocolate and butter flavors.
• M&Ms add chocolatey bites and bright color, and melted chocolate on top takes these bars to the next level.

Ingredients

Below are the key ingredients and a few notes about them. Use the ingredient list and measurements when preparing the recipe.

• Unsalted butter: Brown the butter for more complex flavor. Browning cooks the milk solids until they become fragrant and golden.
• Mini marshmallows: Use mini marshmallows. Most melt into the butter to make the binder; reserve some to fold in for soft pockets.
• Rice Krispies: Original Rice Krispies cereal works best for the classic texture.
• Salt: A little salt balances the sweetness from marshmallows and chocolate.
• Flaky sea salt (optional): Sprinkle a pinch over the finished bars for a subtle salty contrast.
• M&Ms: Adds color and chocolate flavor throughout the bars.
• Chocolate chips: Melt semisweet (or your preferred chocolate) for drizzling or spreading on top.

Instructions

These are the main steps for making the M&M Rice Krispie Treats. Follow the ingredient measurements when preparing the recipe.

1. Prepare the pan: Lightly spray a 9×13-inch pan and line it with parchment paper, leaving extra on two sides to lift the finished bars out easily. Lightly spray the parchment as well.
2. Brown the butter: Melt the unsalted butter in a large pot over medium-low heat. Stir occasionally; once it foams, whisk more frequently and watch for the color to deepen to a light golden brown and a nutty aroma to develop. Remove from heat as soon as you see the light brown bits forming on the bottom.
3. Melt most of the marshmallows: Off the heat, stir 9 1/4 cups of mini marshmallows into the brown butter until they melt and form a smooth mixture.
4. Add flavorings and cereal: Stir in the vanilla extract and salt, then fold in the Rice Krispies cereal until evenly coated. Let the mixture cool in the pot for about five minutes so it’s easier to handle.
5. Fold in remaining marshmallows and M&Ms: Gently fold in the remaining 1 3/4 cups mini marshmallows, then stir in 3/4 cup M&Ms.
6. Press into the pan: Turn the mixture into the prepared pan. Use lightly greased or damp hands, a greased spatula or a butter wrapper to press the mixture evenly into the pan—avoid compacting it too firmly, which can make the bars dense.
7. Let set: Allow the treats to set at room temperature for about 30 minutes.
8. Slice and add chocolate: Lift the set block from the pan using the parchment ends and slice into squares or rectangles. Melt chocolate chips in short bursts in the microwave, stirring between each burst, until smooth. Either drizzle or spread the melted chocolate over the bars, or dip the bottoms or tops of individual squares.
9. Finish: Optionally sprinkle a pinch of flaky sea salt over the chocolate before it sets.

Substitutions

• Chocolate: Use dark or white chocolate instead of semisweet if you prefer.
• M&Ms: Mini M&Ms or candy-coated alternatives like Reese’s Pieces can be used.
• Marshmallows: Regular marshmallows can replace minis; chop larger marshmallows if desired.
• Butter: If you don’t want to brown butter, plain melted butter works fine.

Variations

• Patriotic: Use red, white and blue M&Ms for Memorial Day or Fourth of July.
• Easter: Choose pastel M&Ms or seasonal candies for a spring variation.

Recipe FAQ

Are Rice Krispie treats gluten free? Not when made with Kellogg’s Rice Krispies, which contain gluten. Use a certified gluten-free puffed rice cereal to make the bars gluten free.

How long do Rice Krispie treats last? Stored in an airtight container at room temperature, they keep for up to 3–5 days. Chocolate-covered bars are best within five days.

Can you freeze Rice Krispie treats? Yes—freeze individual wrapped bars in an airtight container for up to two months. Thaw to room temperature before serving.

Expert tips

• Don’t over-press: Press the mixture into the pan just enough to form even bars; pressing too hard will make them dense.
• Grease or wet your hands: Lightly wet or grease your hands (or use a butter wrapper) to keep the mixture from sticking while you spread it in the pan.
• Chocolate quantities: Use about 1/2 cup chocolate chips for a drizzle, or 1 cup if you plan to spread or dip the bars.

Recipe at a glance

• Prep time: 25 minutes
• Cook time: 5 minutes (browning butter and melting marshmallows)
• Servings: about 24 bars
• Calories: approximately 159 kcal per serving

Ingredients (summary)

• 11 tablespoons unsalted butter
• 11 cups mini marshmallows, divided (9 1/4 cups + 1 3/4 cups)
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 9 cups Rice Krispies cereal
• 3/4 cup M&Ms
• 1 cup semisweet chocolate chips (melted; use 1/2 cup for a drizzle)
• Flaky sea salt, optional for sprinkling

Notes

Store finished bars in an airtight container at room temperature for up to five days. If you’d like firmer bars, refrigerate briefly after adding the chocolate, but refrigeration can change the texture slightly.

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