Description
These festive Reindeer Rice Krispie Treats combine the classic crunchy and gooey texture of traditional Rice Krispie treats with adorable reindeer decorations made from chocolate-covered pretzels, candy eyes, M&Ms, and colorful sprinkles. Perfect for holiday parties or edible Christmas gifts, this easy recipe is both fun to make and delightful to eat.
Ingredients
Scale
Base Ingredients
- 6 tablespoons margarine, divided (4 tablespoons and 2 tablespoons; your favorite brand – Blue Bonnet recommended)
- 10 ounce package of full-size marshmallows (about 40 marshmallows or 5½ cups mini marshmallows)
- 6 cups Rice Krispies cereal (Great Value brand suggested)
Decorations
- 2 ounces white almond bark
- 16 chocolate-covered pretzels
- 1 red M&M (for Rudolph’s nose)
- 7 brown M&Ms
- 16 candy eyes
- Colorful sprinkles for “hair”
Instructions
- Prepare the Pan: Use your hands to spread 2 tablespoons of the margarine around a 10-inch springform pan. Optionally, place a parchment paper circle on top of the buttered bottom of the pan to prevent sticking.
- Melt Margarine: Add the remaining 4 tablespoons of margarine to a 5 to 6-quart heavy-bottomed stock pot and melt it over medium-high heat.
- Combine Marshmallows: Once margarine is fully melted, add the marshmallows to the pot and stir continuously until the marshmallows are completely melted for a smooth, creamy mixture. Remove the pot from heat promptly to avoid burning.
- Mix Cereal: Stir in the Rice Krispies cereal until fully incorporated, ensuring an even texture throughout.
- Press into Pan: Pour the marshmallow and cereal mixture into the prepared springform pan. Gently press down to create a level surface and allow the treats to cool and set for 15-20 minutes.
- Unmold the Treats: Place a large cutting board over the pan, flip it over carefully, and then release and remove the sides and bottom of the springform pan to expose the Rice Krispie circle.
- Slice into Pieces: Using a sharp knife, cut the circle in half, then halves in half again to make 4 quarters. Slice each quarter into triangular pieces like slicing a pie, resulting in 4 triangles.
- Melt Almond Bark: Place the 2 ounces of white almond bark in a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until the almond bark is fully melted and smooth.
- Attach Pretzel Ears: On the top two corners of each triangle, dab a small dot of melted almond bark and place one chocolate-covered pretzel on each dot to form the reindeer ears.
- Add Eyes: Dab two small dots of almond bark in the center of each triangle and place candy eyes on the dots to form the reindeer’s eyes.
- Attach Nose: At the pointed end of each triangle (the bottom point of the ‘pie slice’), dab a dot of almond bark and place either a red M&M for Rudolph or a brown M&M for the other reindeer noses.
- Add Sprinkles Hair: Dab another small dot of almond bark between the chocolate pretzels on each treat and sprinkle colorful sprinkles on top to create the ‘hair’ for each reindeer. Allow all decorated parts to dry completely before serving.
Notes
- Storage: Store reindeer treats at room temperature in an airtight container for up to 3 days or refrigerate in an airtight container for up to 1 week.
- Freezing: Wrap each treat individually in wax paper, then in 2 layers of plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Substitutions: You can use chocolate almond bark instead of white almond bark for attaching pretzels. If chocolate-covered pretzels are unavailable, dip plain twisted pretzels in melted chocolate almond bark.
- Tips: Fully melting marshmallows is essential for maintaining classic Rice Krispie crunch. These treats make charming and thoughtful edible Christmas gifts when packaged with clear gift bags, ribbons, and printable tags.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 19g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 0mg
