Snickerdoodle Rice Krispie Treats
Snickerdoodle Rice Krispie Treats have extra marshmallows and cinnamon for the best Rice Krispie Snickerdoodles. With just 5 ingredients, it is so easy to make this snack.
Servings: 12
Calories: 108kcal
Ingredients
- ½ salted butter
- 4 cups mini marshmallows
- 1 teaspoon vanilla extract
- 6 cups rice cereal
- 2 teaspoons ground cinnamon
Instructions
- In a large saucepan, melt the butter over medium heat.
- Once the butter is completely melted, add the marshmallows and vanilla extract. Stir the marshmallows continually with a wooden spoon or silicone spatula until the marshmallows are fully melted.
- Gently fold in the cereal and cinnamon until the cereal is evenly coated in the marshmallow mixture.
- Transfer the cereal mixture to a 9x13 inch glass baking dish and allow the bars to cool on the counter for 30-40 minutes. Once the cereal has cooled, slice and enjoy!
Notes
If you are looking to add some additional fall spices to these bars, you can add a teaspoon of nutmeg or cloves.
The warmth of the cinnamon pairs wonderfully with the sweetness of the marshmallows.
You can store your leftover rice krispies in the fridge or on the counter for up to 6 days in an airtight container.
These bars can be served at room temperature or you can pop them in the microwave for about 25 seconds to soften them up.
Nutrition
Calories: 108kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 87mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 933IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 4mg
