Loaded M&M Rice Krispie Treats Recipe

Loaded M&M Rice Krispie Treats are a fun twist on a classic. These aren’t your average Rice Krispie treats. We’re taking that classic, chewy, crispy goodness and loading it up with two of my favorite things: M&Ms and melted chocolate. The result is a decadent, fun-filled treat that’s perfect for parties, bake sales, or just a serious craving. They have that satisfying crunch from the cereal, a sweet, gooey chew from the marshmallows, pops of chocolatey crunch from the M&Ms, and a smooth, rich finish from the chocolate drizzle. They’re surprisingly easy to make, and the customization possibilities are endless.

Ingredients:

• 7 tbsp Butter (unsalted)
• 16 oz Marshmallows (mini, divided)
• 6 cups Rice Cereal
• 1 tsp Vanilla extract
• Pinch Salt
• 3/4 cup M&M (mini)
• 3/4 cup Semi-sweet chocolate chips (divided)

Making the Base

First things first, you’ll want to prep your pan. I like to use a 9×13 inch baking pan. Greasing it well is super important to prevent sticking. You can use butter or cooking spray, but I find a light coating of butter and then lining the pan with parchment paper, leaving some overhang on the sides, makes for the easiest removal later. Press the parchment paper into the corners and up the sides, making sure it’s smooth. Now, let’s get melting. In a large pot or Dutch oven over low heat, melt the 7 tablespoons of unsalted butter. You don’t want this too hot, just gently melting. Once the butter is mostly melted, add about 14 ounces of your mini marshmallows. Save the remaining 2 ounces of marshmallow for later.

Loaded M&M Rice Krispie Treats

These aren’t your average Rice Krispie treats. We’re taking that classic, chewy, crispy goodness and loading it up with two of my favorite things: M&Ms and melted chocolate. The result is a decadent, fun-filled treat that’s perfect for parties, bake sales, or just a serious craving. They have that satisfying crunch from the cereal, a sweet, gooey chew from the marshmallows, pops of chocolatey crunch from the M&Ms, and a smooth, rich finish from the chocolate drizzle. They’re surprisingly easy to make, and the customization possibilities are endless.

Ingredients:

• 7 tbsp Butter (unsalted)
• 16 oz Marshmallows (mini, divided)
• 6 cups Rice Cereal
• 1 tsp Vanilla extract
• Pinch Salt
• 3/4 cup M&M (mini)
• 3/4 cup Semi-sweet chocolate chips (divided)

Making the Base

First things first, you’ll want to prep your pan. I like to use a 9×13 inch baking pan. Greasing it well is super important to prevent sticking. You can use butter or cooking spray, but I find a light coating of butter and then lining the pan with parchment paper, leaving some overhang on the sides, makes for the easiest removal later. Press the parchment paper into the corners and up the sides, making sure it’s smooth.

Now, let’s get melting. In a large pot or Dutch oven over low heat, melt the 7 tablespoons of unsalted butter. You don’t want this too hot, just gently melting. Once the butter is mostly melted, add about 14 ounces of your mini marshmallows. Save the remaining 2 ounces of marshmallows for later; we’ll use those for extra gooey pockets. Stir constantly, allowing the marshmallows to melt into the butter. Keep the heat on low because if the marshmallows scorch, your treats will have an unpleasant burnt taste. This is where patience pays off. Once the marshmallows are almost entirely melted and you have a smooth, creamy mixture, remove the pot from the heat. This is the perfect time to stir in the vanilla extract and a pinch of salt. The vanilla adds a lovely depth of flavor, and the salt helps to balance the sweetness.

Combining and Loading

With the marshmallow mixture off the heat, it’s time to add the star of the show: the Rice Krispie cereal. Gently pour in the 6 cups of Rice Krispie cereal. Using a large spatula, fold the cereal into the marshmallow mixture. You want to coat every single piece of cereal without crushing them too much. We’re aiming for that signature crispy texture, not mush. Work relatively quickly here because the marshmallow mixture will start to set as it cools. Once the cereal is evenly coated, it’s time to add some of those delicious mix-ins. Gently fold in 3/4 cup of the mini M&Ms and 1/2 cup of the semi-sweet chocolate chips. You’re not trying to fully incorporate them, but rather distribute them throughout the cereal mixture. Some will naturally melt a little into the warm marshmallow, which is exactly what we want. Don’t be afraid to add a few more M&Ms or chocolate chips on top as you press the mixture into the pan.

Pressing and Setting

Now, carefully spoon the mixture into your prepared 9×13 inch pan. This is where the parchment paper really comes in handy. Lightly butter or spray your hands (or use a greased spatula) and gently press the mixture evenly into the pan. The key here is to press firmly enough so the treats hold together, but not so hard that you flatten and crush the cereal. We want some airiness! For those extra gooey pockets, you can actually dot the top of the pressed mixture with the remaining 2 ounces of mini marshmallows. Gently press them in a little. They’ll melt beautifully as the treats cool.

The Chocolatey Finish

Once the treats are pressed into the pan, let them cool for about 20-30 minutes at room temperature. You want them to be set enough to handle but still slightly warm for the chocolate drizzle. While they’re cooling, melt the remaining 1/4 cup of semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or use a double boiler. Once melted and smooth, transfer the chocolate to a small piping bag or a zip-top bag with a corner snipped off. Drizzle the melted chocolate decoratively over the top of the Rice Krispie treats. If you don’t have a piping bag, a fork or spoon works just fine for creating a rustic drizzle effect. For an extra touch, you can even sprinkle a few more mini M&Ms over the wet chocolate drizzle before it sets.

Cooling and Cutting

Allow the chocolate to set completely. This usually takes another 30 minutes to an hour. You can speed this up by placing the pan in the refrigerator for about 15-20 minutes, but be mindful that too much time in the fridge can sometimes make them too hard. Once the chocolate is firm, use the parchment paper overhang to lift the entire block of treats out of the pan. Place it on a cutting board and slice into squares or rectangles using a sharp knife. I like to use a lightly greased knife to ensure clean cuts. These treats are best enjoyed at room temperature, where the textures are most enjoyable and the chocolate is slightly melty. Store any leftovers in an airtight container at room temperature for up to 3 days. They’re a crowd-pleaser for sure!

Conclusion:

These Loaded M&M Rice Krispie Treats are a guaranteed crowd-pleaser. The combination of crunchy cereal, gooey marshmallows, sweet M&Ms, and rich chocolate drizzle creates a texture and flavor that’s hard to resist. They’re perfect for any occasion, from after-school snacks to birthday parties. Serve them as is, or get creative with variations. For a festive touch, use colored M&Ms to match holidays or events. You can also swap the semi-sweet chocolate for milk chocolate or even white chocolate chips for a different flavor profile. Making them is simple and fun, and the end result is always a delight. Don’t be afraid to experiment!

Frequently Asked Questions:

How do I store Loaded M&M Rice Krispie Treats?

Once completely cooled, store them in an airtight container at room temperature. They are best enjoyed within 2-3 days, though they will remain edible for up to a week. Avoid refrigerating, as this can make them hard.

Can I make these vegan?

Yes, you can make these vegan by using vegan butter, vegan marshmallows, and vegan chocolate chips. Ensure your M&Ms are also vegan-friendly, as some varieties contain non-vegan ingredients.

Why are my Rice Krispie treats hard?

Hard Rice Krispie treats usually result from overcooking the marshmallow mixture or pressing them down too firmly. Cook the marshmallows just until melted and stir in the cereal gently. Avoid compressing the mixture too much when pressing it into the pan.

Loaded M&M Rice Krispie Treats

A classic Rice Krispie treat base loaded with colorful M&M’s and decadent chocolate chips.

Prep Time
15 Minutes

Cook Time
10 Minutes

Total Time
25 Minutes

Servings
24 servings

Ingredients

• 7 tbsp Butter (unsalted)
• 16 oz Marshmallows (mini, divided)
• 6 cups Rice Cereal
• 1 tsp Vanilla extract
• Pinch Salt
• 3/4 cup M&M (mini)
• 3/4 cup Semi-sweet chocolate chips (divided)

Instructions

1. Step 1
   Grease a 9×13 inch baking pan.
2. Step 2
   In a large saucepan, melt butter over low heat. Add 12 oz of marshmallows and stir until completely melted and smooth.
3. Step 3
   Remove from heat. Stir in vanilla extract and salt.
4. Step 4
   Add rice cereal and stir until well coated. Stir in the remaining 4 oz of marshmallows until just combined.
5. Step 5
   Gently fold in M&M’s and 1/2 cup of chocolate chips.
6. Step 6
   Press mixture evenly into the prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top and gently press them in.
7. Step 7
   Let cool completely before cutting into squares.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.