Chai Spiced Rice Krispie Treats are an easy, fall-inspired sweet made with rice cereal, marshmallows, and a warm spice blend. I’m telling you (and this is not an exaggeration), they taste like fall in rice crispy bar form.
Mmmm…so good with a cup of coffee!
You’ll want to make them throughout fall and winter. They’re such a fun snack and go with tea and other warm drinks. You’ll definitely want to add this to your fall snack roster.
Want some other fall snacks and simple goodies? Check out our easy Pumpkin Pie Rice Krispie Treats and our Apple Cider Rice Krispie Treats. They’re a couple of our fall favorites.
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Why You’ll Love This Recipe…
- If you love a chai latte, you’ll love these chai spiced crispy treats. It’s full of cinnamon, cardamom, ginger, and cloves. So warming and perfect for fall.
- We absolutely loaded these treats with marshmallows. Instead of melting all of the marshmallows in the mixture, we saved some for the end so you get all of these little pockets of marshmallows.
- Perfect for when you don’t want to turn on the oven. They’re easy, no-bake, and with just
Ingredients
- Rice Cereal – fresh generic or name-brand rice cereal, not the stuff in the back of the pantry.
- Marshmallows – use fresh mini marshmallows because they melt faster.
- Butter – unsalted butter.
- Vanilla Extract – vanilla extract adds a nice professional bakery-style quality to the treats.
- Chai Spice – a blend of cinnamon, cardamom, ginger, and cloves.
- Salt – a pinch of salt brings out more of the flavor.
See the recipe card for quantities.
How to Make Chai Spiced Rice Krispie Treats
Lightly spray a 9×13-inch pan with nonstick spray and set aside.
In a large pot over low heat, melt the butter and dissolve the salt.
Add 14 ounces of the mini marshmallows and stir until completely melted and smooth. Remove from the heat. Stir in the vanilla extract and the chai powder.
Fold in the Rice Krispies cereal and the remaining 2 ounces of mini marshmallows until evenly coated.
Transfer the mixture to the prepared pan and gently press into an even layer. Avoid packing the treats too firmly.
Let cool for 1 hour before cutting into 16 squares.
Top Tip
Don’t press the treats too firmly into the pan as this can cause them to be too hard.
Also, don’t overheat the marshmallow mixture; instead, melt the marshmallow mixture slowly over low heat.
Storage
Store the treats in an airtight container at room temperature for up to 3 days. Do not refrigerate, as this can make them soggy.
If you would like to store them longer, you can freeze them. Wrap the treats individually and add them to a freezer-safe bag. You can store them for up to 2 months.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Chai spice has a warm flavor. You’ll taste cinnamon, cardamom, ginger, and more. It’s perfect for fall and winter!
Yes! That’s exactly what we did with this recipe. Just choose your favorite Chai spice blend, as it makes preparation easier.
Absolutely. These and other treats are perfect to make ahead of time. Just make the treats up to 2 days in advance, then store them in an airtight container. For freezer storage, see the storage section above.
Chai Rice Krispie Treats Recipe
Ingredients
- 6 Tbsp Unsalted Butter
- 16 Oz Mini Marshmallows Divided
- ¼ Cup Chai Powder
- 1 Tsp Vanilla Extract
- ¼ Tsp Kosher Salt
- 8 Cups Rice Krispie Cereal
Instructions
- Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- In a large pot over low heat, melt the butter and dissolve the salt.
- Add 14 ounces of the mini marshmallows and stir until completely melted and smooth.
- Remove from the heat. Stir in the vanilla extract and the chai powder.
- Fold in the Rice Krispies cereal and the remaining 2 ounces of mini marshmallows until evenly coated.
- Transfer the mixture to the prepared pan and gently press into an even layer. Avoid packing the treats too firmly.
- Let cool for 1 hour before cutting into 16 squares.
Notes
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Make sure you spray the utensils with cooking spray; this recipe is sticky.
Nutrition
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