I’m sharing a simple tweak to classic marshmallow bars in my Cherry Rice Krispie Treats that adds a playful holiday twist you’ll be curious to try.

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I love inventing snacks that make people pause, and these Cherry Rice Krispie Treats did exactly that at my last get together. They’re sweet and chewy with pops of dried cherries and that nostalgic hit of mini marshmallows, but somehow more grown up than you expect.

I kept thinking about other Rice Krispie Ideas while testing, because a simple twist can really flip a classic. I’m still surprised how sticky and strange they ended up in the best way, you’ll probably want to serve them just to watch faces change.

Ingredients

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Crunchy base that gives texture and light crispness, mostly simple carbohydrates.
Low in fiber and protein, so it’s not very filling on its own.
Pure sugar clouds, meltable and sticky, theyre what makes treats sweet.
No real nutrients beyond carbs, but great for binding and gooey texture.
Add chewy tartness and fruity flavor, brightens the sugary mix.
Contain some fiber and antioxidants, healthier than plain candy bits.
Adds rich mouthfeel and helps everything stick together, buttery flavor.
Mostly saturated fat so use small amounts if you care about health.
Neutral flavor so it lets mixins like cherries really shine through.
Melts into a glossy sticky binder that keeps each square intact.

Ingredient Quantities

6 cups rice krispies cereal (about one 12 oz box)

4 cups mini marshmallows

1/4 cup dried cherries, roughly chopped

1/4 cup butter (about 4 tbsp) unsalted

How to Make this

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1. Line an 8 by 8 inch pan with parchment and lightly butter the paper or grease the pan, measure 6 cups Rice Krispies into a big bowl and roughly chop 1/4 cup dried cherries so they wont be giant bites.

2. In a large saucepan melt 1/4 cup butter over low heat until fully melted, keep the heat low so it dont burn.

3. Add 4 cups mini marshmallows to the melted butter and stir constantly until theyre completely melted and smooth, work fast cause marshmallows set up quick.

4. Remove the pan from heat, immediately pour the melted marshmallow over the cereal, add the chopped cherries and mix with a spatula until everything is evenly coated.

5. Turn the mixture into the prepared pan, use a buttered spatula or lightly buttered hands to press it down evenly, press firm but not so hard they become rock hard.

6. Let the bars cool at room temperature about 20 to 30 minutes until set, dont refrigerate or theyll get too stiff.

7. Lift the parchment out, use a buttered sharp knife to cut into squares, wiping the knife between cuts makes cleaner pieces.

8. Store in an airtight container at room temp up to 3 days, or wrap individually for parties. For a microwave shortcut melt butter and marshmallows in a large microwave safe bowl in 30 second bursts, stirring between each, then follow steps 3 through
8.

Equipment Needed

1. 8 by 8 inch baking pan
2. Parchment paper and a little butter or nonstick spray to grease it, dont skip this
3. Large mixing bowl (big enough for 6 cups cereal)
4. Measuring cups and a tablespoon for the butter
5. Large saucepan or a large microwave safe bowl if you wanna do the shortcut
6. Heatproof spatula or wooden spoon for stirring and mixing
7. Cutting board and chef knife to roughly chop the dried cherries
8. Buttered sharp knife for cutting the bars and an airtight container for storing them

FAQ

Q: How long does this take to make? A: About 10 minutes active time. Melt butter and marshmallows, stir in cereal and cherries, press in pan and let set 20 to 30 minutes. Total time roughly 30 to 40 minutes depending on how fast you press them.

Q: Can I swap the dried cherries for something else? A: Yes, raisins, dried cranberries, chopped dried apricots or mini chocolate chips all work. Fresh cherries are too wet and will make the treats soggy unless you pit and dry them very well first.

Q: How do I keep the treats soft and not hard as a brick? A: Use the full 4 cups marshmallows or even a little extra if you like them gooey. Dont pack the mixture too tight in the pan when pressing it down, use gentle, even pressure. If they firm up later, microwave a piece 8 to 10 seconds to soften.

Q: Any tips for getting the marshmallow evenly mixed so there are no dry cereal bits? A: Melt marshmallows low and slow, stir until smooth, add cereal in two batches and fold quickly but thoroughly with a buttered spatula. Butter your spatula or hands so the mixture slides and you dont overwork it.

Q: What's the best way to store them? A: Keep in an airtight container at room temp for 2 to 3 days for best texture. Refrigeration makes them tough, but you can freeze individually wrapped pieces up to 6 weeks; thaw at room temp.

Q: How do I cut neat squares? A: Press the mixture into a parchment lined 8×8 or 9×9 pan for even thickness, chill briefly to set, then cut with a knife heated under hot water and dried between cuts for clean edges.

Cherry Rice Krispie Treats Recipe Substitutions and Variations

Rice Krispies cereal: swap for puffed rice cereal labeled gluten free, or use lightly crushed corn flakes or crispy oat cereal for a different crunch — they all hold together fine.
Mini marshmallows: use a 16 oz jar of marshmallow creme, or chop 15–20 large marshmallows, or pick vegan marshmallows if you need dairy free; the texture will be a bit different but still yummy.
Dried cherries: replace with dried cranberries, chopped dried apricots, or even mini chocolate chips for a sweeter twist.
Butter (unsalted): sub with equal parts vegan butter or coconut oil, or brown the butter for extra toasty flavor; if you use salted butter, just skip adding extra salt.

Pro Tips

1) Use a heavy bottom pan and keep the heat really low, stir the whole time. If you see any browning at the bottom stop immediately and scrape it up, burnt marshmallows will ruin the whole batch.

2) Toss the chopped cherries with a teaspoon of cornstarch or with a handful of the cereal before you add them. It keeps them from sinking to the bottom or sticking together so every bar gets some fruit.

3) When you press the mixture into the pan, cover it with lightly buttered plastic wrap or a piece of parchment and press with a flat spatula or your fingers. Press firm but not so hard they turn rock solid, and if your hands stick warm them under hot water then dry before pressing.

4) Small flavor hacks: brown the butter a little for a nutty boost or add a pinch of salt or a splash of vanilla once the marshmallows are melted. If you use the microwave heat in short 20 to 30 second bursts and stir between each one, microwaves vary so dont overcook.

Cherry Rice Krispie Treats Recipe

Recipe by Jot Punji

0.0 from 0 votes

I'm sharing a simple tweak to classic marshmallow bars in my Cherry Rice Krispie Treats that adds a playful holiday twist you'll be curious to try.

Servings

servings

Calories

205

kcal

Equipment: 1. 8 by 8 inch baking pan
2. Parchment paper and a little butter or nonstick spray to grease it, dont skip this
3. Large mixing bowl (big enough for 6 cups cereal)
4. Measuring cups and a tablespoon for the butter
5. Large saucepan or a large microwave safe bowl if you wanna do the shortcut
6. Heatproof spatula or wooden spoon for stirring and mixing
7. Cutting board and chef knife to roughly chop the dried cherries
8. Buttered sharp knife for cutting the bars and an airtight container for storing them

Ingredients

6 cups rice krispies cereal (about one 12 oz box)
4 cups mini marshmallows
1/4 cup dried cherries, roughly chopped
1/4 cup butter (about 4 tbsp) unsalted

Directions

Line an 8 by 8 inch pan with parchment and lightly butter the paper or grease the pan, measure 6 cups Rice Krispies into a big bowl and roughly chop 1/4 cup dried cherries so they wont be giant bites.
In a large saucepan melt 1/4 cup butter over low heat until fully melted, keep the heat low so it dont burn.
Add 4 cups mini marshmallows to the melted butter and stir constantly until theyre completely melted and smooth, work fast cause marshmallows set up quick.
Remove the pan from heat, immediately pour the melted marshmallow over the cereal, add the chopped cherries and mix with a spatula until everything is evenly coated.
Turn the mixture into the prepared pan, use a buttered spatula or lightly buttered hands to press it down evenly, press firm but not so hard they become rock hard.
Let the bars cool at room temperature about 20 to 30 minutes until set, dont refrigerate or theyll get too stiff.
Lift the parchment out, use a buttered sharp knife to cut into squares, wiping the knife between cuts makes cleaner pieces.
Store in an airtight container at room temp up to 3 days, or wrap individually for parties. For a microwave shortcut melt butter and marshmallows in a large microwave safe bowl in 30 second bursts, stirring between each, then follow steps 3 through

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.