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squares of Springtime Crispy Rice Cereal Treats

Fruity Springtime Crispy Rice Cereal Treats

This spring version of rice cereal treats have bright flavors and cute pastel colors.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 30 2-1/2 inch by 1-1/2 bars or 51 1-1/2 inch by 1-1/2 inch bars
Calories 81kcal
Author Toni Dash


  • 3 tablespoons Unsalted Butter
  • 10 ounce package plus 1 cup of Mini ‘FunMallow’ Jet Puffed Marshmallows (regular marshmallows may be substituted)
  • 1 tablespoon Vanilla Extract
  • 6 cups Crisp Rice Cereal gluten-free or regular (I used One Degree ‘Brown Rice Crisps’)
  • ¾ cup M & M’s


  • Spray a 13 by 9 inch baking pan with non-stick spray. Set aside. Place the rice cereal in a large mixing bowl (enough to combine and stir in the marshmallows).
  • In a metal heat-proof bowl over a sauce pan of simmering water, melt the butter. Add the marshmallows and stir constantly to melt. TIP: to prevent sticking, spray a silicon mixing spoon with non-stick spray for stirring.
  • Stir the vanilla extract into the melted marshmallows; stir the marshmallows quickly into the cereal. When the cereal is coated add the remaining 1 cup of marshmallows just until combined (the marshmallows should not melt since the mixture has cooled).
  • Turn the mixture into the prepared baking dish. Add the M & M’s on top. Cover with a piece of wax paper sprayed on one side with non-stick spray; place the sprayed side facing the treats and press down to compact the treats. Allow them to set; about 20 minutes. Cut into 30 2-1/2 inch by 1-1/2 bars or 51 1-1/2 inch by 1-1/2 inch bars


Calories: 81kcal | Carbohydrates: 14g | Protein: 0g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 4mg | Fiber: 0g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 0mg | Calcium: 7mg | Iron: 0.2mg