Snickerdoodle Rice Krispie Treats Recipe
These Snickerdoodle Rice Krispie Treats are made with our base treats recipe, cinnamon/sugar, extra marshmallows, and a secret little ingredient that makes them taste like a snickerdoodle rather than just a sugar cookie.
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Servings: 16
Ingredients
- 6 Tbsp Unsalted Butter
- 16 Oz Mini Marshmallows Divided
- 1 Tsp Vanilla Extract
- ¼ Tsp Kosher Salt
- 1 Tsp Ground Cinnamon
- ½ Tsp Cream of Tartar
- 8 Cups Rice Krispie Cereal
Cinnamon-Sugar Coating
- 2 ½ Tbsp Granulated Sugar
- ½ Tbsp Ground Cinnamon
Instructions
- Lightly spray a 9×13-inch pan with nonstick spray and set aside.
- In a small bowl, whisk together the sugar and cinnamon. Set aside.
- In a large pot over low heat, melt the butter and dissolve the salt.
- Stir in the cinnamon and cream of tartar and cook for about 30 seconds until fragrant.
- Add 14 ounces of the mini marshmallows and stir until completely melted and smooth.
- Remove from the heat. Stir in the vanilla extract.
- 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.
- Sprinkle the cinnamon-sugar mixture evenly over the top.
- 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.
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