Sugar Cookie Rice Krispies Treats (Print-Friendly Format)

Chewy marshmallow squares with sugar cookie notes and colorful sprinkles for a festive touch.

# Ingredients You’ll Need:

01 - 120 g sugar cookie mix, heat-treated
02 - 115 g unsalted butter, at room temperature
03 - 285 g large marshmallows
04 - 5 ml vanilla extract
05 - 110 g crisped rice cereal
06 - 45 g mini marshmallows
07 - 30 g holiday sprinkles, divided use

# How to Make It:

01 - Lightly grease a 23 x 33 cm rectangular pan with cooking spray or line with parchment paper and set aside.
02 - Place sugar cookie mix in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until it reaches 71°C.
03 - In a large pot set over low heat, melt the butter until fully liquefied.
04 - Add large marshmallows to the melted butter and stir continuously over low heat until smooth and fully melted.
05 - Stir in the heat-treated sugar cookie mix and vanilla extract until evenly combined, then remove the pot from the heat.
06 - Gently fold in rice cereal, mini marshmallows, and 20 g of holiday sprinkles until the mixture is evenly coated.
07 - Transfer the mixture into the prepared pan and, using a greased spatula, press down gently until level and compact.
08 - Sprinkle the remaining 10 g of holiday sprinkles over the surface and allow the slab to set at room temperature for 30 minutes.
09 - Cut the set mixture into squares of desired size and serve.

# Extra Tips:

01 - For safe consumption, ensure the sugar cookie mix is heat-treated to at least 71°C to eliminate potential pathogens.
02 - Store treats in an airtight container at room temperature for up to 3 days, using parchment between layers to prevent sticking.
03 - For longer storage, individually wrap pieces and freeze in a freezer-safe bag for up to 6 weeks; thaw at room temperature before serving.

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