These homemade and adorable Peeps Rice Krispie Treats are so easy and festive, and perfect for celebrating Easter! You only need 5 simple ingredients and 30 minutes to make these no-bake treats.
Homemade Rice Krispie Treats taste much better than store-bought ones, if you try and make them at home you will never buy them at the store again! They are great for any occasion including parties, birthdays, and holidays, or make them for an after-school treat.
These soft marshmallow treats are so simple to make, and fun to decorate. Change up the toppings to match the occasion! I like to use candy melts, sprinkles, and candies.
For more themed rice Krispie treats, check out my Candy Corn Rice Krispie Treats. And if you love Rice Krispies, try my Rice Krispie Cookies or my homemade Scotcheroos!
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Why You Will Love This Recipe
- Easy to make. Seriously, desserts don’t get much simpler than this!
- Great to share. Everyone loves Rice Krispie treats! If you have an Easter class party or a family get-together, these are great to make and take.
- Use Up Leftover Easter Peeps and Candy. I love decorating these treats with leftover Peeps or any Easter candy that I have left. You can also add peeps to Easter Sugar Cookie Bars!
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Butter: I recommend using unsalted butter in this recipe, as salted butter will add too much of a salty flavor.
- White Marshmallows: If you don’t have mini marshmallows, you can use regular marshmallows and they will melt just fine. Make sure you are using fresh marshmallows as they melt better.
- Rice Krispies: The most important ingredient in these treats is rice cereal.
- Peeps: Easter themed bunny marshmallows make these rice krispie treats so festive!
- Candy Melts: Choose your favorite colors to drizzle over the rice krispie treats.
- Sprinkles: I used Easter themed sprinkles.
How To Make Peeps Rice Krispie Treats
- Prep. Line a 9×13 inch pan with parchment paper and set aside. Use a small piece of room-temperature butter and grease a large mixing bowl and rubber spatula, including a portion of the handle. Add rice Krispie cereal to the mixing bowl and set aside.
- Melt the Butter and Marshmallows. In a large non-stick saucepan, melt butter over low heat. Add in half the marshmallows and stir to coat them with the butter. As the marshmallows begin to soften and get melty, add the other half of the marshmallows and stir over low heat until they are almost completely melted.
- Add to Rice Krispies. Remove the marshmallow mixture from heat and pour over the rice krispie cereal. Fold in with a spatula just until all the cereal has been coated. Do not overmix.
- Pour into Prepared Pan. Pour the cereal mixture into the prepared pan. Using buttered fingertips, lightly press the cereal mixture into an even layer, making sure that the mixture goes all the way into the corners. Let the bars set up for at least 30 minutes.
- Cut and Decorate. Lift the krispie treats out of the pan by using the parchment paper. Using a marshmallow peep as a guide, cut squares to desired size. Separate slightly to allow room to drizzle with melted chocolate and festive sprinkles. While the chocolate is still soft, place a peep on the tops of each of the rice krispie treats. As the chocolate sets, it will adhere to the rice krispie treat.
Top Tips
- Use fresh marshmallows. Old marshmallows that are dried out don’t melt well, so make sure to use fresh ones that won’t melt into a large blobb.
- Go slow and stir often. When melting marshmallows with butter, make sure that the saucepan is on low-medium heat (not high!), and do not leave the stove, keep stirring until the mixture is fully melted and smooth.
- Lining the dish with parchment paper allows the bars to be lifted completely out of the pan and makes for easier cutting.
- When pressing the rice krispie mixture into the pan, LIGHTLY press it into the pan. Pressing too hard will result in a very hard rice krispie treat.
- Recipe can be easily doubled – if you buy 4 colors of peeps (8 of each color), making a double batch (32 bars) would use all of them and lead to less waste.
- Let these Peep Rice Krispie Treats cool! If you try and cut them while they’re still warm, they’re going to be a sticky mess. I usually wait for 40-60 minutes for them to set, and then cut into them using a sharp knife as firm bars are easier to cut. You can also butter or chill your knife for neater slices.
- I like to cut the bars first and then do the decorating. Doing it this way allows the candy drizzle to decorate the sides as well as the top.
- Bars can be cut larger to show more of the candy drizzle color and sprinkles. The size recommended by the recipe will yield as many as possible in a 9”x13” pan and still have room to top with the peep.
- I used about a half a bag of candy melts for each color. Candy melts can be found at Michaels, Hobby Lobby, Joann Fabrics, area grocery stores or online.
- For easy piping of the melted candy, I used a sandwich bag with the corner snipped off to drizzle and decorate. I find this creates a nice thickness when drizzling and gives more control than just letting it drip off a spoon or fork. However, the reader could certainly decorate that way.
No Bake Dessert Making Tools
- Pyrex Mixing Bowls: There’s something about these clear glass mixing bowls that brings me back to baking with my mother. They are a must for me, even though I’ve tried other bowls, I still come back to these every time.
- 9×13 Pan: I have 2, a glass one from Anchor Hocking that I love, and an OXO pan for baking.
- Measuring Cups and Spoons: This set from OXO is just so well designed! There are magnets in the handles so they stack and stick to each other perfectly.
- Spatula: These rubber spatulas are my favorite! I use them for baking and cooking.
Storing
Store Rice Krispies at room temperature for up to 5 days, and they’ll be just fine. If you want them chilled or to last longer, store them in the fridge.
You can also freeze these treats once they’re done. Just be sure to wrap them in saran wrap and then store them in a freezer-safe bag or container. Enjoy within 1 month of freezing.
Other Easter Themed Desserts You Should Try
FAQs
Do you use corn syrup when making Rice Krispies?
There are some recipes out there that do! This recipe relies on marshmallows to be the sticky and delicious binding ingredient instead of corn syrup, and it gives them such a classic taste!
Can I add other toppings?
There are so many fun toppings that you can play with! I suggest pastel M&M’s, Robin Eggs, Jelly beans, or any Easter sprinkles that you like.
I hope that you love making and eating these Peep Rice Krispie Treats! Don’t forget to pin this recipe for later!
Recipe
Recipe
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Easter Peep Rice Krispie Treats
servings
These homemade and adorable Peeps Rice Krispie Treats are so easy and festive, and perfect for celebrating Easter! You only need 5 simple ingredients and 30 minutes to make these no-bake treats.
Equipment
- Saucepan non-stick is preferred
- Spatula
Ingredients
- 6 tablespoons salted butter
- 1 x 16-ounce bag mini marshmallows
- 7 cups rice krispie cereal
- Candy melting wafers in desired colors
- Easter sprinkles
- 16 peeps
Instructions
- Line a 9×13 inch pan with parchment paper and set aside.
- Use a small piece of room-temperature butter and grease a large mixing bowl and rubber spatula, including a portion of the handle. Add rice Krispie cereal to the mixing bowl and set aside.
- In a large non-stick saucepan, melt butter over low heat.
- Add in half the marshmallows and stir to coat them with the butter. As the marshmallows begin to soften and get melty, add the other half of the marshmallows.
- Continue heating over low heat, stirring frequently, until the marshmallows are almost completely melted.
- Remove from heat and pour the marshmallow mixture over the rice krispie cereal.
- Fold in with the buttered spatula just until all the cereal has been coated. Don’t overmix.
- Pour the cereal mixture into the prepared pan.
- Using buttered fingertips, lightly press the cereal mixture into an even layer, making sure that the mixture goes all the way into the corners.
- Let the bars set up for at least 30 minutes.
- Lift the krispie treats out of the pan by using the parchment paper.
- Using a marshmallow peep as a guide, cut squares to desired size.
- Separate slightly to allow room to drizzle with melted chocolate and festive sprinkles. While the chocolate is still soft, place a peep on the tops of each of the rice krispie treats. As the chocolate sets, it will adhere to the rice krispie treat.
Notes
- Storing: Store Rice Krispies at room temperature for up to 5 days, and they’ll be just fine. If you want them chilled or to last longer, store them in the fridge.
- Use fresh marshmallows for the best results. Older marshmallows tend to dry out and will not give you a gooey treat.
- Melting the marshmallows over high heat can result in treats that are hard. Always use low heat.
- When pressing the rice krispie mixture into the pan, LIGHTLY press it into the pan. Pressing too hard will result in a very hard rice krispie treat.
- Recipe can be easily doubled – if you buy 4 colors of peeps (8 of each color), making a double batch (32 bars) would use all of them and lead to less waste.
- Lining the dish with parchment paper allows the bars to be lifted completely out of the pan and makes for easier cutting.
- Bars can be cut larger to show more of the candy drizzle color and sprinkles. The size recommended by the recipe will yield as many as possible in a 9”x13” pan and still have room to top with the peep.
- I like to cut the bars first and then do the decorating. Doing it this way allows the candy drizzle to decorate the sides as well as the top.
- I used about a half a bag of candy melts for each color. Candy melts can be found at Michaels, Hobby Lobby, Joann Fabrics, area grocery stores or online.
- For easy piping of the melted candy, I used a sandwich bag with the corner snipped off to drizzle and decorate. I find this creates a nice thickness when drizzling and gives more control than just letting it drip off a spoon or fork. However, the reader could certainly decorate that way.
Nutrition
Serving: 1square | Calories: 203kcal | Carbohydrates: 41g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 124mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 24g | Vitamin A: 946IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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