Lemon Rice Crispy Treats
Make Lemon Rice Crispy Treats in just 15 minutes with marshmallows, cereal, butter, and lemon extract.
Servings: 12 servings
Equipment
- large saucepan
- 9x13 inch baking dish
- rubber spatula
Ingredients
- 6 tablespoons salted butter plus more for greasing the pan and spatula
- 1 bag mini marshmallows (16 oz.), divided
- 1 teaspoon lemon extract
- 6 cups crispy rice cereal
Instructions
- Grease a 9x13-inch baking dish with butter or cooking spray. Set aside.
- In a large saucepan, melt the butter over medium-low heat.6 tablespoons salted butter
- Reserve 1 cup of mini marshmallows. Add the remaining marshmallows to the saucepan and cook, stirring often, until fully melted.1 bag mini marshmallows
- Remove the pan from the heat. Stir in the lemon extract until combined.1 teaspoon lemon extract
- Add the crispy rice cereal and the reserved 1 cup mini marshmallows. Stir gently until everything is evenly coated. Do not overmix.6 cups crispy rice cereal
- Transfer the mixture to the prepared baking dish. Lightly press it into an even layer with a greased rubber spatula. Do not pack it down too firmly.
- Let the treats cool at room temperature for about 1 hour, or until set.
- Slice into bars and serve.
- For an optional topping, drizzle cooled bars with lemon glaze, icing, or melted white chocolate, then add sprinkles if desired.
Notes
🥡 STORAGE
- Store Lemon Rice Crispy Treats at room temperature in an air-tight container for up to 5 days.
- Keep parchment paper between layers if stacking.
- Avoid refrigerating them because they can dry out and become firm.
♨️ REHEATING
- Reheating is not recommended.
- Let chilled or frozen bars sit at room temperature until soft enough to enjoy.
❄️ FREEZING
- Freeze Lemon Rice Crispy Treats in an air-tight container or freezer bag for up to 6 weeks.
- Place parchment paper between layers to prevent sticking.
- Thaw at room temperature for about 15 minutes before serving.
💡 TIPS FOR BEST RESULTS
- Keep the heat at medium-low so the marshmallows melt gently.
- Stir just until combined to keep the bars soft and gooey.
- Press the mixture lightly into the pan so the treats do not turn dense.
- Line the pan with parchment paper for easier removal and cleaner slicing.
🍳 ALTERNATE COOKING METHODS
- No alternate cooking methods are recommended for this recipe.
♻️ LEFTOVERS
- Cut leftover bars into bite-sized pieces and add them to dessert boards.
- Crumble pieces over ice cream for a fun topping.
- Pack bars individually for lunch boxes or quick snacks.
📝 NOTES
- For a dairy-free version, use dairy-free butter and dairy-free marshmallows.
- To make these gluten-free, use certified gluten-free crispy rice cereal and check marshmallow labels carefully. Avoid cereals with malt flavoring or barley malt because they contain gluten.
- If you want to avoid food dyes, look for dye-free marshmallow brands at your local store.
- Once cooled, the bars can be topped with lemon glaze, icing, or melted white chocolate for extra lemon dessert flavor.
Nutrition
Serving: 1bar | Calories: 161kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 64mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 175IU | Calcium: 3mg | Iron: 0.3mg
