The first time I made these Christmas Tree Rice Krispie Treats, my entire kitchen smelled like melted marshmallows and warm butter, and it instantly transported me back to childhood holiday baking memories. I remember stirring the glossy mixture and watching it turn the brightest, happiest green—it felt like crafting edible Christmas magic right on my stovetop. When I pressed the mixture into the pan and began cutting out the little tree shapes, I felt genuinely giddy, the same kind of excitement I had as a kid decorating Christmas cookies. These treats bring so much joy with such minimal effort, and that’s exactly why they’ve become a holiday staple in my home.
Ingredients
- 6 cups Rice Krispies cereal
- 1 (10 oz) bag mini marshmallows
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- Green food coloring
- Pretzel sticks (for the tree trunks)
- White chocolate or candy melts (for drizzling)
- Assorted sprinkles and candy pearls
When it comes to ingredients, I’ve learned that fresher marshmallows always melt more smoothly than older, slightly dried-out ones—they give you that soft, squishy texture every time. You can use either liquid or gel food coloring, but gel creates a richer, prettier green without thinning out the mixture. For the decorations, I love using candy pearls because they look like tiny ornaments, but any holiday sprinkles will work. And yes, the pretzel sticks truly make the trees look charming, but they also give a perfect sweet-salty crunch that I adore.
Equipment Needed
- Large nonstick pot
- Rubber spatula
- 9×13-inch baking pan
- Parchment paper
- Sharp knife or pizza cutter
- Microwave-safe bowl (for melting white chocolate)
- Squeeze bottle or piping bag (optional)
A nonstick pot is incredibly helpful because marshmallows love to cling to anything they touch. The parchment paper in the baking pan is a lifesaver—it makes lifting the sheet of treats out so easy when it’s time to cut the trees. A pizza cutter slices through the mixture smoothly, but a large, sharp kitchen knife works too. If you like clean white chocolate drizzles, a piping bag or squeeze bottle is great, though I’ve definitely done it with nothing but a spoon and a steady hand.
Step-by-Step Instructions
When I start this recipe, I melt the butter over low heat in my biggest pot. I always keep the heat gentle because marshmallows can scorch faster than you’d think. Once the butter pools into a golden puddle, I add the marshmallows and stir constantly, watching them melt into a silky, stretchy cloud. As soon as the mixture is smooth, I stir in the vanilla extract and a generous few drops of green food coloring, watching it transform into festive Christmas-tree green.(See the next page below to continue…)