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Rice Krispy Treats are an easy way to make your own Easter treats at home! Flatten the mixture, refrigerate to firm, and cut with your favourite cookie cutters!

I think Rice Krispy Treats are the epitome of childhood happiness. Am I right? I can remember eating Rice Krispy Treats, or Rice Krispy Squares, as my mom would call them, ever since I was a little boy.

Did you eat them as a child? Were they store-bought or homemade? I have nothing against the store-bought kind. In fact, I have purchased them many times for McKenna when she was younger. They make a great after school snack, with just enough sugar to keep the energy level high for homework time!

I haven’t made many Rice Krispy Treats in the past few years, because for the seven years that John.e and I have been together, there was no one to make them for, since he’s a vegetarian and marshmallows have non-vegetarian-friendly ingredients. And, then, just over two years ago, when McKenna came to live with us, she was also a vegetarian, so I wasn’t about to make a whole batch of Rice Krispy Treats just for myself!

On Christmas day, this past year, McKenna decided that my whole roasted stuffed turkey was too good to resist, and she slowly introduced meat back into her diet. With another non-vegetarian in the house, Rice Krispy Treats were back on the menu!

I couldn’t wait to make these when I got my hands on these cute little sprinkles! After seeing Rice Krispy Easter Treats online, I decided to make my own version right away. Sadly, I didn’t have any Easter-themed cookie cutters when I made these, so hearts had to do!

Since making these, John.e was able to source a set of spring/Easter themed cookie cutters, some of which include a butterfly, a bunny, an umbrella, a bird, and a flower. I can’t wait to put those cookie cutters to use – maybe a spring post? Oh, they would be great for a Mother’s Day brunch cookie!

Rice Krispy Treats are the perfect sweet confection to make with the kids in your life. If you don’t have children of your own, borrow your sister’s kids, or your best friend’s kids, or even your neighbour’s kids. Don’t worry; you can take them back! And, I’m sure those friends or neighbours would appreciate the break!

I may have written that exact sentiment in a previous blog post – or, I’m experiencing a very strong sense of deja vu! Either way, find some kids, or drag one of your friends into the kitchen with you. If you go the friend route, make sure they love sprinkles as much as you do!

In case your interested, for this particular recipe, I used a pre-mixed sprinkle medley from Sweetapolita called Easter Parade. You can order them online, or just use any Easter-themed sprinkles you find in your local area.

Have fun with these Cookie Cutter Rice Krispy Treats, Dear Reader. They’re whimsical and a great homemade idea for an Easter egg hunt. Wrap the treats in cellophane and seal with an Easter-themed sticker. Kids will be all too happy to fill their baskets with these goodies! Happy Easter!

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Cookie Cutter Rice Krispy Treats

Rice Krispy Treats are an easy way to make your own Easter treats at home! Flatten the mixture, refrigerate to firm, and cut with your favourite cookie cutters!
Course Dessert
Cuisine Dessert, Easter
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 16 cookies
Calories 180kcal
Author Lord Byron’s Kitchen


  • 8 cups rice krispy cereal
  • 8 cups mini marshmallows, white
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, softened
  • 1/2 cup sprinkles, Easter themed
  • non-stick cooking spray


  • Line a 9 x 13 inch baking pan with aluminum foil.  Liberally spray with non-stick cooking spray and set aside.
  • Add the butter, vanilla extract, and marshmallows to a large sauce pan.  Over low heat, and stirring very often, melt the marshmallows until well incorporated into the melted butter.
  • Remove from heat.  Add the cereal and half the sprinkles to the marshmallow mixture.  Stir until well combined with a spatula.
  • Turn the mixture out onto the prepared baking dish.  Press the mixture flat, trying to get the surface as even as possible.  (If you find your hands are sticking to the mixture, lightly spray one palm with the non-stick cooking spray and rub your palms together.)
  • One the mixture has been flatten, sprinkle over the remaining sprinkles and press on them just lightly so that they stick to the surface.
  • Place in the freezer for 15 minutes.  Remove from freezer and use your cookie cutter of choice to cut the shapes.  
  • Can be stored in a food safe container in the fridge for up to five days. 


Calories: 180kcal | Carbohydrates: 36g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 119mg | Potassium: 17mg | Sugar: 20g | Vitamin A: 1020IU | Vitamin C: 8.8mg | Calcium: 2mg | Iron: 4.3mg

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