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These Rice Krispie treats made me actually like Rice Krispie treats! Ooey gooey buttery marshmallows with crispy cereal and warm cinnamon make these a treat you will not soon forget.

Why this Rice Krispie Treats Recipe works:

I did not grow up eating homemade rice krispie treats; it was the store bought ones and I was not a fan. A couple of years ago, my husband was in a play and one of his fellow cast member’s brought in churro rice krispie treats to share with the cast. My husband talked about how good they were, so I decided to give them a go. The flavor was GOOD, but I was not a huge fan of the texture. After some experimenting, I have the method that gives you the ooey-est and gooey-est marshmallow experience, but keeps the cereal crisp and not squishy/soggy. And the addition of cinnamon? BRILLIANT!

What you’ll need for Churro Rice Krispie Treats:

• Butter: I recommend using salted butter for this recipe!
• Salt
• Cinnamon: adds a touch of warmth.
• Marshmallows: I prefer using mini marshmallows because they melt better, but you can use regular size if you have them.
• Rice Krispies Cereal: The foundation of our masterpiece.
• Cinnamon Sugar: typical ratios do 4 parts sugar to 1 part cinnamon, but I like mine STRONG. I do 3 parts sugar to 1 part cinnamon! (Example: 3 tablespoons sugar mixed with 1 tablespoon cinnamon)

Helpful tools:

• 9X13 glass pan (we love this one because it has a lid…it makes storage SO convenient!)
• Parchment paper

How to Make Rice Krispie Treats

1. Pan prep: Prepare a 9X13 glass pan by lining it with parchment paper (my preferred method) OR by buttering the pan. Set aside.
2. Melt the butter: in a large pan over the stove, melt your butter over medium heat, stirring occasionally to prevent burning. Once the butter has melted, add in the cinnamon and salt and stir.
3. OPTIONAL STEP: Brown the butter! I often do this and it adds SO much dimension to the flavor!
4. Marshmallow melt down: Remove the pan from the stove and add in your marshmallows. Give it a gentle stir, then put the lid on the pan. Let it sit for 5-10 minutes, or until the marshmallows are ooey gooey! This method leaves some big delicious globs of marshmallows!
5. Cereal time: Pour in the cereal and gently fold into the melted butter/marshmallow mixture until the cereal is well coated and evenly incorporated.
6. Press and cool: Pour or spoon the mixture into your prepared 9×13 pan. Using a greased spatula OR an additional sheet or parchment paper, gently press the mixture into the pan so it sits evenly.
7. Dress it: generously sprinkle your cinnamon sugar onto the top of the mixture, and gently press down once more.
8. Patiently wait then enjoy: Let the treats cool completely before slicing into them. Once cooled, cut into squares and enjoy!

Can you make Rice Krispie Treats ahead of time?

Yes! As long as they are stored properly (see below!), they can be made ahead of time.

How to store Rice Krispie Treats with Cinnamon Sugar

Here’s a breakdown of how to store them: 

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigeration: Store in an airtight container for up to 5 days.

Can you freeze Rice Krispie Treats?

I have never personally frozen them, but through a lot of research, the greats are saying you can!

• Freezing: Freeze in an airtight container for up to 3 months.
• Thawing: When ready to eat, thaw frozen treats at room temperature for 10-15 minutes.

These treats are perfect for parties, snacks, or just a little pick-me-up. They’re guaranteed to bring a smile to your face. So, go ahead, embrace your inner child, and get your marshmallow on! You deserve a little magic in your day.

More Rice Crispy Treat Recipes from Sweetly Petite:

• Magically Delicious Lucky Charms Rice Krispie Treats

Other Favorites from Sweetly Petite:

CHURRO STYLE RICE KRISPIE TREATS WITH CINNAMON SUGAR

• 1/2 cup of salted Butter
• 1/2 tsp salt
• 1 tsp Cinnamon
• 16 oz. mini marshmallows:
• 6-8 cups Rice Krispies Cereal: I usually go with around 6 so the treats are EXTRA ooey gooey. If you prefer less ooey-gooey-ness, you can use 7-8 cups 🙂
• 1/4 cup (more or less to taste) cinnamon sugar (4 parts sugar to 1 part cinnamon)

1. Prepare a 9X13 glass pan by lining it with parchment paper (my preferred method) OR by buttering the pan. Set aside.
2. In a large pan over the stove, melt your butter over medium heat, stirring occasionally to prevent burning. Once the butter has melted, add in the cinnamon and salt and stir.
3. OPTIONAL STEP: Brown your butter. Melt the butter in the pan until it starts to foam. Stir constantly. After about five minutes, the butter turns golden brown and develops an intense nutty buttery smell (it’s divine!)
4. Immediately remove the pan from heat and add in your marshmallows. Give it a gentle stir, then put the lid on the pan. Let it sit for 5-10 minutes, or until the marshmallows are ooey gooey!
5. Pour in the cereal and gently fold into the melted butter/marshmallow mixture until the cereal is well coated and evenly incorporated.
6. Pour or spoon the mixture into your prepared 9×13 pan. Using a greased spatula OR an additional sheet or parchment paper, gently press the mixture into the pan so it sits evenly.
7. Generously sprinkle your cinnamon sugar onto the top of the mixture, and gently press down once more.
8. Let the treats cool completely (about an hour) before slicing into them. Once cooled, cut into squares and enjoy!