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Reindeer Rice Krispie Treats

Soft chewy Reindeer Rice Krispie Treats are fun and easy to make. This no bake recipe is always the hit of the holiday season.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 5 minutes
Cooling time 30 minutes
Total Time 55 minutes
Servings 12 reindeer treats
Calories 221kcal
Author Toni Dash

Equipment

  • 9-inch by 13-inch baking pan

Ingredients

  • 6 cups rice krispie cereal
  • 6 cups mini marshmallows
  • 4 tablespoons salted butter
  • 1 teaspoon vanilla extract
  • 24 Chocolate covered mini pretzels 24 plus more for any breakage
  • 1/2 cup vanilla candy melts
  • 36 Red and brown M&M’s 1 red M&M, 35 brown
  • 24 Candy eyes
  • Nonstick spray

Instructions

To make the treats

  • Spray a 9-inch by 13-inch baking dish with nonstick cooking spray.
  • In a large pot or Dutch oven over low heat melt the butter. Stir in the vanilla extract.
  • Add in the marshmallows and stir continuously until they have melted.
  • Stir in the rice krispie cereal until coated with the marshmallow cream.
  • Spoon the coated rice krispies into the prepared baking dish and gently press down to spread the mixture.
    Allow the rice krispie mixture to cool for 30 minutes.
  • Using a spatula gently loosen the edges of the treats. Turn the dish over onto a clean cutting board.
    Use a large knife to trim the edges so they are straight. Set aside the trimmed pieces.
  • Cut the block of treats down the middle the long way. This will split the treats into two pieces.
  • Cut each section on an angle to form triangle shaped pieces.
  • Place the vanilla candy melts into a microwave safe container. Follow the directions for your brand of white chocolate melts.
    If they do not have directions, then microwave for 1 minute at 50% power or on the defrost setting. Stir well. If not melted place in microwave for 30 seconds and stir again.
  • Decorate the treats:

To Decorate the treats

  • ANTLERS: Place a small amount of melted chocolate on the back of one corner of a mini pretzel and stick it to a corner of the treat (opposite from the point of the triangle) to be an antler. Repeat for the other side.
  • EYES: Using a spoon or a toothpick, place a small amount of melted white chocolate on the back of each brown M&M 'eye' and position on the reindeer.
  • NOSE: Using a spoon or a toothpick place a small amount of the melted white chocolate on the side of the M&M that has the printed logo. Press the red or brown M&M on the tip of the triangle to make the nose.
    NOTE: Some will be Rudolph Reindeers (red nose) and other will be one of the other 8 Reindeer that pull Santa’s sleigh (brown nose) depending on your preference.
  • Place the decorated treats on a baking sheet and put in the refrigerator or 5 to 10 minutes to harden the chocolate.

Notes

Ingredient Notes
Cereal: regular or gluten-free crispy rice cereal can be used.
M&M's: you'll need 24 brown for eyes and an addition 12 red OR brown for the nose. Red for Rudolph and brown for other reindeer.
How to Store
Store in an airtight container at room temperature for up to 5 days. Note they are best in the first three days and will become gradually harder after that. Do not refrigerate.
Layer wax paper or parchment paper between single layers of rice krispy treats.

Nutrition

Calories: 221kcal | Carbohydrates: 40g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 160mg | Potassium: 23mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1059IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 4mg