These cute Christmas Rice Krispie Treats are easy to prepare, fun and festive. Children (and big children) will love snacking on them.
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Is anybody feeling the Christmas pressure yet? I’m remaining calm so far. I know I still have mountains to climb before I will be ready for December 25th but I just can’t seem to get a shift on. That said, my household is definitely in the mood for Christmas. The tunes are blasting out, the advent calendars are eagerly opened each day and the countdown for the end of the school terms has begun.
With this in mind, it’s time to break out the Christmas recipes. For the second time this year I’ve deviated from the norm and come up with a child-friendly themed recipe. It’s very unlike me. Regardless, please welcome my delightfully cheerful and ultra festive Rudolph themed Christmas Rice Krispie Treats.
These fun little guys have the added advantage that they are no-bake and can be made ahead of time. They can also be made in a variety of sizes to suit the needs of your family – within reason. The smaller version suit the hands of toddlers, whilst older kids will be happier with a fuller sized Rudy. Just remember not to make the sizes too large or small for the eyes and nose to be effective.
Rice Krispie treats are undoubtedly an all-time classic, but I do have a few tips to share:
- Do use proper marshmallows – the traditional kind rather than fun and funky shapes. The latter often have a few additional ingredients in them and do not always render good krispie treats
- Use the cellophane bag from the marshmallows to help smooth out the chocolate krispie treats in the tin. The mix does not stick easily to the cellophane, so it helps make this task easier and less messy
- Remember that the exact number of shapes you are able to cut out will depend on your tin size and cookie cutter size. I used a 7cm cutter to get 10 shapes and then a 5.5cm cutter to cut a further 2 circles. Press the cutters as close to the sides of the tin as possible to get maximum shapes cut out
Finally, and this is a very important message, the antlers are very fragile. For this reason, I recommend piping out numerous spare antlers at the outset. I also do not recommend that you make these Christmas Rice Krispie Treats to take to another venue. Really, these beauties need to be handled with the utmost of care. Being jiggled about en-route to a party will lead to antler issues.
If you are set on taking these along to a gathering, I would swap the dainty chocolate antlers for some mini pretzels or some Twiglets. These can still be dipped in chocolate and dusted in coconut and will hold up far better on sleigh rides (or car rides). They may not be quite as refined, but they will look far better than a bunch of antlerless Rudolphs who look as though they have been fighting in the storage tin.
Children can certainly get involved in making these cute Christmas Rice Krispie Treats. However, for the reasons outlined above, adults may want to take over when attaching the antlers.
If there are any left on Christmas Eve, leave one out for Santa. It will make his night.
More Christmas Bakes
- Christmas Wreath Biscuits
- Chocolate Peppermint Meringue Sandwich
- Gluten-Free Mince Pies
- Last-Minute Christmas Cake
Rudolph Chocolate Rice Krispie Treats
For the Rice Krispie Treats
- 60 g/ ¼ cup/ 2 oz Butter
- 200 g/ 7 oz Marshmallows
- 3 ½ tablespoon Cocoa powder (sifted)
- 100 g/ 4 cups/ 3 12 oz Rice Krispies
- 24 Candy eyes
- 12 Red sweets e.g. M&Ms
- 45 g/ 1 ½ oz Dark Chocolate
- 1 tablespoon Dessicated coconut
Make the Rice Krispie Treats
- Grease a 30x20cm swiss roll tin and line with baking parchment
- Put the butter and marshmallows into a medium saucepan and place over a moderate heat to melt the ingredients. Stir often with a wooden spoon to prevent the mix from burning. Stir until smooth
- Tip the cocoa powder and rice krispies into the pan and stir until completely coated
- Spoon the mix over the parchment and flatten out, pressing firmly, to reach the sides of the pan. Ensure the top is as smooth as possible. I find using a piece of cellophane is the ideal way to do this task without getting into a sticky mess
- Set aside for 20 minutes to firm up
- Cut circles out using cookie cutters. I used a 7cm cutter to get 10 circles and a 5 ½ cm cutter to squeeze out a further 2. Ensure you cut right up to the edge of the pan to get the maximum amount of treats. Exact cookie cutter size will affect how many shapes you can cut
For the decorations
- Melt the chocolate, put into a piping bag fitted with a round piping tip (I used this one) and pipe out pairs of antlers approx 3.5 cm long and 3-4mm wide. (I drew lines onto parchment and then turned it over to use as a guide to ensure the antlers were of similar length. I recommend you pipe a few extra pairs since the antlers are fragile, so breakages will happen. Scatter with the coconut and let set completely
- When ready to decorate the Krispie treats remelt the remaining chocolate and use to dab the backs of the candy eyes and red sweets before attaching to the treats.The chocolate will set and act like glue
- Also use a little melted chocolate to attach the antlers to the tops of the reindeer faces
- Store the Krispie Treats on parchment in an airtight container. Take great care when putting the treats into the tin and taking them out as those antlers are prone to breaking easily. Do not put the reindeer too close to each other. (see notes)