Rice krispie treats are infused with white chocolate and sprinkles for a funfetti twist! Next, try my fluffernutter rice krispies or pumpkin spice rice krispies.

How to make funfetti rice krispie treats

1. Set aside an 88-inch glass pan sprayed with cooking spray.
2. Melt butter in a large pot over low heat. When nearly entirely melted, add 5 cups marshmallows and stir continually until totally melted and smooth. Take the pan off the heat.
3. Stir in the remaining 1 cup micro marshmallows and 4 cup white chocolate chips (its okay if the chocolate chips arent totally melted). Stir in the sprinkles as quickly as possible, since the color may bleed! 3 Add cereal
4. Using a piece of wax or parchment paper, press the mixture into the prepared pan (this will prevent it from sticking, like it would with a spatula).
5. Drizzle 4 white chocolate chips on top of the bars, then sprinkle with extra sprinkles for good measure. Melt the last of the 1
6. Let to set before cutting into 9 pieces. Serve and have fun!

What size pan do I need?

I make mine in an 88 pan because I like them thick, but you may make them in a 913 pan if you like them thinner. You could also double the recipe to make them thicker and have twice as many bars. Cut them to whatever size you desire; the world is your sprinkler, uh, oyster!

Tips for making the best funfetti rice krispie treats

• Avoid hastening the process by melting the butter and marshmallows over high heat. It will just change the general consistency of the goodies, making them as hard as rocks. You do not want this, believe me. Just melt them together over low heat while continually stirring. Just be patient.
• Nonpareil sprinkles (aff link) will flow all over the sweets and render them brown. It’s disgusting, and no amount of white chocolate drizzle will make it taste any better. Well, they’ll still taste nice, but we all know that if they’re the color of vomit, no one will want to try them.
• Spray the baking pan with nonstick spray and line it with parchment paper. This assures that they will not stick! Make sure there’s plenty overhang on the sides so you can easily remove the bars out of the pan.
• Make use of fresh marshmallows! This cannot be overstated. If you attempt to use a bag of little marshmallows that have been sitting in the back of your cupboard since last Christmas and have the texture of small doorstops, they will not melt and you will be disappointed. Fresh, squishy, soft marshmallows are required!
• And, for that matter, use fresh cereal. You will also notice if you use stale cereal.
• Don’t pack them too firmly into the pan. You want to spread them out lightly to properly distribute them in the pan, but not pack them down. The more tightly packed they are, the thicker they will be, which means less light and chewy. And we want it to be light and crunchy! You may spray your hands with nonstick spray and gently press it down with your palms, or add another sheet of parchment paper on top before pressing it down with your hands.

Tips for slicing rice krispie treat bars

I’ll let you in on a little secret: after I take them out of the pan, I slice off the edges to level the corners so no one gets a funny, slanted, lopsided piece.

Then I eat the portions that have been chopped off. That is compensation for my time, in my opinion. And, of course, taste testing.

Hardly a secret, but a useful hint: slicing bars like this is much simpler with a rolling pizza cutter (affiliate link) than than a huge knife. It’s large enough to cover the breadth and length of the bars, resulting in one continuous, even cut.

Also, it is gentler on your cutting boards since you just rock the blade from side to side rather than digging in and dragging a knife. Win-win.

Add mini marshmallows

When you come across intact little marshmallows, it’s a pleasant surprise. That’s why I leave a cup or two of marshmallows until the very end.

If you don’t want to include them because you despise wonderful things, that’s alright.

How to store rice krispie treats

For two days, preserve them at room temperature between layers of parchment paper in an airtight container.

You may also freeze them for up to one month in an airtight, freezer-safe container between layers of parchment paper.

Let them to thaw for approximately 30 minutes on the counter at room temperature before serving.