Make perfectly crispy and chewy marshmallow cereal treats with white chocolate inside and out. The rich and creamy candy adds a wonderful flavor to these White Chocolate Rice Krispie Treats.
If you are a fan of white chocolate's sweet flavor and creamy texture, you'll love this recipe. Not only is melted white chocolate mixed in with the melted marshmallows but white chocolate is drizzled over the top of the cereal bars too.
The treats are easy to make on the stovetop or in the microwave using as few as four ingredients.
To make them more festive and fun, you can top them with sprinkles, nuts, or Crispy Pearls.
They are tiny chocolate-coated crisp rice cereal balls. They have a crunchy texture and are available in dark, milk, and white chocolate or rainbow (white chocolate) coating.
Callebaut Crispearls are similar but they are made with toasted biscuits (cookies) instead of crispy rice cereal.
Let's make some treats!
- Rice Krispies Cereal - We always recommend using Kellogg's Rice Krispies as they will give your treats the best texture.
- butter - We recommend using salted European-style butter (with a higher butterfat content than American-made butter) for the very best flavor. See our taste test results for more information.
- marshmallows - We like to use Kraft Jet-Puffed Marshmallows because they produce perfectly chewy treats.
Some store-brand marshmallows are very sticky once melted and are difficult to blend with the crisp rice cereal. If you do use them, you may need to add up to an extra cup of cereal.
You can use mini or large marshmallows. See our marshmallow conversion chart for details about measuring marshmallows.
- white chocolate chips - I used Nestle Premier White Morsels because I enjoy the flavor and because they firm up after being melted and cooled. If you use pure white chocolate and drizzle it over your treats, the white chocolate will remain somewhat soft. It won't harden completely unless you temper it. Check out my Chocolate Making Tips page on HungryHappenings.com to learn how to temper chocolate.
- optional toppings - Crispy Pearls, Crispearls, sprinkles, or chopped nuts
See the recipe card for quantities.
- extra-large mixing bowl - You want to use a bowl that allows you room to mix the cereal and marshmallows together.
- medium-large (3 or 4-quart) saucepan - I like using a non-stick pan so the marshmallows don't stick too badly.
- 9x13-inch baking pan - If you use a non-stick pan and grease it with butter, the treats will easily slide out of the pan. If you use a glass pan or aluminum pan, you might want to line it with parchment paper or non-stick tin foil.
- silicone spatula - If you grease a silicone spatula (or Spoonula) with butter or baking spray, the cereal treat mixture won't stick. You can also use a wooden spoon but I'd grease it too.
- optional, zip-top bag or disposable pastry bag - Use this or a spoon to drizzle the white chocolate over your treats.
Grease an extra-large mixing bowl with butter. Pour your Rice Krispies Cereal into the bowl and set aside.
Cut 6 tablespoons of salted butter into thin slices and begin melting them in a saucepan over LOW heat.
Add the marshmallows...
and the white chocolate chips.
Stir into the melted butter.
Stir often until 75% of the marshmallows have melted.
Remove the pan from the heat and stir...
until creamy and smooth.
Pour it over the Rice Krispies Cereal.
Toss the melted mixture with the cereal.
Mix until the white chocolate marshmallow mixture coats all of the cereal.
Grease the inside of a 9x13-inch pan with butter. Spread the Rice Krispie Treat mixture into an even layer in the pan.
Pour the white chocolate chips into a small microwave-safe bowl.
Heat it on high for 30-second bursts of power, stirring after each, until melted.
Remove the large treat from the pan, cut about ¼-inch off around the edges then cut into 16 rectangles.
Use a zip-top bag, pastry bag, or spoon to drizzle the melted white chocolate over the treats.
Allow the white chocolate to harden and room temperature or pop the treats in the refrigerator for 3-5 minutes until it hardens.
These white chocolate drizzled Rice Krispie Treats look festive and fun like this but you can add toppings to make them even more fun.
Drizzle a few of the treats with white chocolate and immediately sprinkle on some milk, dark, and white chocolate Crispearls. Repeat.
These treats will be great to serve at any party, sell at a bake sale, or bring to work.
Add rainbow Crispy Pearls or Jimmies if you want them to be more colorful. These would be great for a birthday party or bake sale too!
Do NOT overheat your marshmallows and chocolate. Burnt chocolate will taste bad and overheated marshmallows will make your treats too hard.
I personally recommend gently pressing the cereal treat mixture into the cookie cutter as opposed to cutting the treats. You'll get more treats with no waste and the edges of the treats will look nicer.
You can swap out coconut oil for the butter if you prefer.
Make your treats colorful by swapping out colored Candy Melts for the white chocolate. Check out my Rice Krispie Treat Pumpkins, Red, White, and Blue Rice Krispie Treat Pinwheels, or Rice Krispie Treat Chickens recipes to see how I used colored Candy melts to create these cute treats.
Store these treats in an airtight container at room temperature for up to 5 days.
To keep them longer, you can freeze them in an airtight container or zip-top bag for up to 3 months. Wrap them well in wax paper or parchment paper to keep the white chocolate from becoming sticky. Thaw them on the counter in the container or bag for several hours before removing them from the container.
You can use this white chocolate cereal treat recipe to make lollipops, unicorn pops, ghosts, or popsicles.
White Chocolate Rice Krispie Treats
- 1 9x13-inch pan
- 1 extra-large mixing bowl
- 1 medium-large saucepan or microwave-safe bowl
- 1 silicone spatula
- 7 ½ cups Rice Krispies Cereal
- 6 tablespoons salted butter (use European-style butter like Kerrygold for the best flavor)
- 16 ounces marshmallows
- 11 ounces white chocolate chips (Nestle Premier White Morsels)
- optional toppings: Crispy Pearls, Crispearls, jimmies, sprinkles, chopped nuts
- Grease a 9x13-inch baking pan, an extra-large mixing bowl, and a silicone spatula with butter.
- Pour the cereal into the mixing bowl and set it aside.
- Cut the salted butter into slices and place them in a medium-large saucepan. Set the pan over LOW heat and let the butter begin to melt.
- Pour the marshmallows and 1 cup of the White Chocolate Chips over the butter and stir.
- Continue stirring occasionally until about 75% of the marshmallows have melted, then remove the pan from the heat and stir until completely melted.
- Alternatively, you can combine the butter, marshmallows, and white chocolate chips in a large microwave-safe bowl. Heat on high power for 1 minute. Let the bowl rest in the warm microwave for 3 minutes, and then remove and stir until melted.
- Pour the melted white chocolate marshmallow mixture over the cereal and toss to coat. Stir until well blended.
- Gently spread the white chocolate rice krispie treat mixture into an even layer in the pan.
- Set aside to cool for at least one hour.
- Remove the large treat from the pan and cut it into 16 rectangles. If you want nice straight edges, cut about a ¼ inch off the large sheet of treats before you cut it into rectangles.
- Pour the remaining white chocolate chips into a small microwave-safe bowl. Heat on high power for 30-second bursts, stirring after each, until melted.
- Drizzle white chocolate over a few of the treats, and then immediately, while the white chocolate is still wet, add any desired toppings. Repeat until all the treats are drizzled with white chocolate.
- Alternatively, you can dip the treats in the white chocolate or spread it over the top.
- Let the white chocolate harden at room temperature or refrigerate for 3-5 minutes until it hardens. If you have any leftover white chocolate, harden it then you can use it for another recipe.
- Serve and enjoy!