These Funfetti Rice Krispie Treats studded with rainbow sprinkles are ideal for birthday parties, gatherings, or any celebration. Ready in about 10 minutes and finished with a white chocolate dip, they’re a playful twist on classic Rice Krispie treats that everyone will enjoy.
Sprinkles truly make desserts more festive and fun. These birthday-cake-inspired Rice Krispie treats are simple to make and brightened up with colorful sprinkles for a cheerful look and flavor. They’re great for kids and adults alike, and naturally gluten-free—perfect for parties where not everyone can have cake.
Why you’ll love these Funfetti Rice Krispie Treats
- Quick to prepare—about 10–15 minutes of hands-on time.
- Kid-friendly and crowd-pleasing.
- Naturally gluten-free when made with gluten-free cereal.
- Easy to adapt for holidays or school events by switching sprinkle colors.
- Buttery, sweet, and delightfully nostalgic.
Recipe Ingredients
- Rice Krispies cereal: any brand will work.
- Mini marshmallows: use miniature marshmallows; they melt evenly and give the best texture.
- Vanilla extract: adds a touch of flavor; substitute a drop of almond extract for a sugar-cookie note.
- Butter: unsalted preferred, but salted is fine if that’s what you have.
- Sprinkles: rainbow or any color combo you prefer—seasonal colors work great.
- White chocolate: white chocolate chips or melting wafers for dipping.
Step-by-step Instructions
- Melt the butter in a medium pan over low-medium heat. Add 8 cups of the mini marshmallows and the vanilla, stirring constantly until smooth and fully melted.
- Combine with cereal and sprinkles: Measure 6 cups of Rice Krispies into a large bowl. Pour the melted marshmallow mixture over the cereal, add 2 tablespoons of sprinkles and the remaining 1 cup of mini marshmallows (optional), and stir until well combined.
- Press into pan: Line a 9×9-inch pan with parchment and firmly press the mixture into the pan. Lightly oil your fingers, the back of a spoon, or a glass to prevent sticking. Sprinkle additional sprinkles on top and press gently to adhere.
- Allow the bars to cool for about an hour until set.
- Cut and dip: Cut into about 16 squares. Melt the white chocolate in 20-second microwave increments, stirring between each, until smooth. Dip the bottom (or top/half) of each square into the melted white chocolate and set on parchment to harden. Alternatively, drizzle chocolate over the bars.
Recipe Tips
- If you add sprinkles into the marshmallow while it’s hot, some color may bleed. To avoid this look, stir just a small amount in and reserve most sprinkles to press on top once the bars are in the pan.
- Naturally dyed sprinkles tend to bleed more than artificial ones. If you’re using them, consider adding them only to the surface.
- Customize colors for occasions: orange and black for Halloween, red and green for Christmas, school colors for events, etc.
- Store in an airtight container at room temperature for 3–4 days. Poorly sealed containers cause the bars to harden or go stale faster; wrap well for best freshness.
Storage
Keep the treats in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days—bring to room temperature for about 15 minutes before serving. For freezing, wrap squares individually and store in a freezer-safe container for up to 2 months; ensure they’re fully cooled before freezing.
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This recipe was originally published January 2019 and updated October 2021 with new photos and updated content.
Funfetti Rice Krispie Treat Pops
Ingredients
- 9 cups mini marshmallows (approx. 1½ 10 oz. bags)
- 6 cups Rice Krispies cereal
- 5 tablespoons butter
- 1 teaspoon vanilla
- 3–4 tablespoons rainbow sprinkles
- 1 (12 oz) bag white chocolate chips or melting wafers
Instructions
- In a medium pan, melt butter over medium heat. Add 8 cups of marshmallows and the vanilla, stirring constantly until melted.
- Measure 6 cups of Rice Krispies into a large bowl. Pour the melted marshmallow mixture over the cereal, add 2 tablespoons of sprinkles and the remaining 1 cup of marshmallows (optional), and stir until combined. Line a 9×9-inch pan with parchment.
- Press the mixture firmly into the prepared pan. Add remaining sprinkles on top and press gently to adhere. Allow to cool for about one hour.
- When cooled, cut into squares. Melt white chocolate in 20-second microwave intervals, stirring until smooth. Dip each square as desired and set on parchment to harden.
Notes
- Some sprinkles melt and bleed when stirred into hot marshmallow—reserve most for the top if you prefer a cleaner look.
- Naturally dyed sprinkles bleed more than artificial colors.
- Switch sprinkle colors for holidays or special events.
- Store in an airtight container for best freshness; refrigerate for up to 5 days or freeze for up to 2 months.
Nutrition
Calories: 284 kcal; Carbohydrates: 46 g; Protein: 3 g; Fat: 11 g. Nutrition information is an approximation.