Turn one simple pan of Rice Krispies into a whole herd of irresistible little reindeer. These Reindeer Rice Krispie Treats start with the simplest base — warm marshmallows, butter, and cereal—and somehow end up looking like the star of a Christmas dessert table.
Ingredients Needed To Make Reindeer Rice Krispie Treats:
Ingredient Notes
Use fresh marshmallows. They’ll melt smoother and cling to the cereal evenly, which prevents crumbly edges when slicing the triangles.
Using A Springform Pan Is The Real Shortcut Here
You get 12 identical wedges with almost no shaping or trimming. Just release the sides, flip, slice. Every wedge is the same, which is why the reindeer look so polished.
The Decorating Step Is Simple Instead Of Tedious
Melted almond bark works as a fast-setting adhesive, so the pretzels, eyes, sprinkles and M&M noses stay put.
Serve Them And Watch The Whole Tray Vanish
Serve the treats at room temperature so the texture stays crisp and the decorations stay firmly set. Arrange the wedges flat on a platter or board—spacing them slightly helps keep the pretzel antlers from bumping into each other.
You can also turn them into easy hand-held pops by inserting popsicle sticks or mini candy canes into the base of each wedge. (See our hot chocolate on a stick as another great example).
For a larger spread, arrange the reindeer alongside other Christmas cookies on a platter. Anything with color or texture, like Christmas pinwheels and classic Christmas sugar cookies, helps balance the tray visually.
If you’re gifting them, pack the wedges in a shallow tin or box with parchment between layers to protect the antlers. They travel well and make a simple homemade gift for neighbors or teachers. And if you’re doing a cookie exchange, these work surprisingly well—they’re not a cookie, but they stand out in a good way and disappear fast.
Reindeer Rice Krispie Treats
Ingredients
- 6 tablespoons margarine, divided into 4 tablespoons and 2 tablespoons (your favorite brand – I used Blue Bonnet)
- 10 ounces marshmallows (40 marshmallows or 5½ cups mini marshmallows)
- 6 cups Rice Krispies cereal, I used Great Value brand
- 2 ounces white almond bark
- 16 chocolate covered pretzels
- 1 red M&M, for Rudolph’s nose
- 7 brown M&M’s
- 16 candy eyes
- Colorful sprinkles, for “hair”
Instructions
- Use your hands to spread 2 tablespoons of the margarine around a 10-inch springform pan. (You can also place a parchment paper circle on top of the buttered bottom of the springform pan. It’s not a necessary step, but it is an option)
- Add the remaining margarine to a 5 to 6-quart heavy-bottomed stock pot, and melt the margarine over medium-high heat.
- Once the margarine is completely melted, add the marshmallows, and stir continuously until the marshmallows are completely melted. (If the marshmallows are not completely melted, it can cause the Rice Krispies to lose all of the crunch associated with Rice Krispie treats.) Remove the pan from the heat.
- Stir in the Rice Krispies and continue to stir until completely incorporated.
- Pour the marshmallow Krispies into the prepared pan. Gently press the marshmallow Krispies down to ensure a level surface. Allow the Krispies to cool for 15 to 20 minutes.
- Once the Krispies are cooled, place a large cutting board on top of the pan. Flip the pan over and release and carefully remove the sides and bottom of the springform pan.
- Use a large sharp knife to cut/divide the circle of treats in half. Then divide that circle in half. Slice the 4 triangles like you would slice a piece of pie.
- Add the 2 ounces of white almond bark to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until melted and smooth.
- On the top 2 corners of each triangle, dab a small dot of the melted almond bark. Lay 1 of the chocolate-covered pretzels on each dot.
- In the center of the triangle, dab 2 dots of the almond bark. Place the eyes on the dabs,
- At the point of the triangle, dab another dot for the nose (either the brown or red m&m).
- In between the chocolate-covered pretzels, dab a final dot of almond bark for the colorful sprinkles of your choice. Allow the reindeer to dry completely before serving.
Video
Notes
- Be sure to use fresh marshmallows for the best results for these Christmas Rice Krispie treats!
- You can also use a 9×13 pan for the reindeer. They will be flatter than the round pan. Slice long ways down the center of the Rice Krispies, then slice 7 triangles in the halved Rice Krispies. If you are using the 9×13 pan, you will need 28 chocolate-covered pretzels, 14 M&M’s, 28 eyes, and sprinkles.
- Don’t put too much pressure when pressing down on the cereal mixture; you don’t need to completely smoosh them. If you’re using your fingers or rubber spatula to press the mixture down, run your hands/spatula under water and shake off the excess before starting. This will help prevent the sticky mixture from clinging to you. You can also spray your hands or spatula with a little bit of nonstick spray.
Nutrition
Storage Instructions
Store the treats at room temperature, loosely covered, and they’ll hold their crisp-chewy texture for about two to three days. Rice Krispie treats don’t do well in airtight containers because the trapped moisture softens the cereal, so a bit of airflow is actually better.
Avoid the fridge—the cold creates condensation on the almond bark and dulls the finish.
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Comments
Johanna Broersma says
Love it