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Who says Wednesdays have to be the worst?

I don’t know but I’m overwriting that law today and saying we make this one a party and sprinkles are always a great way to do that, don’t you think?

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Okay, honestly my family is more swayed toward the dark side of desserts (meaning I’ve got some serious chocoholics in my crew) but personally I sometimes would choose vanilla over chocolate (shhhhhh, don’t tell!). I know I get that from my mom because, as much as she loves her chocolate, she has a tendency to have vanilla moods quite often and so do I. That’s why I occasionally feel like making something without chocolate despite it being underappreciated among my tasters. It’s really kind of annoying how underrated my non-chocolate creations are sometimes.

I love the no-bake factor of these treats and I think you probably do too. They can be made so fast and they only require a few ingredients making them a perfect anytime dessert. I did add a few more ingredients than your basic krispie treat to make these the best, but all the ingredients are pretty straight forward and they should be things you already have.

Rice krispie treats are such a classic. I remember my mom would put them in our school lunches and we always got excited to find out what kind we got. My little sister Lela used to call them “rice Christmas trees” when she was learning to speak English and the funniest part is that she really thought that’s what they were called. It was my favorite thing ever, so cute! Of course, I seem to be the only one who remembers this, but I’m 100% positive about it. She loved them too, especially the chocolate (imagine that).

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So I wanted to make these taste like cake batter but since I’m totally against using nasty boxed cake mixes on principal, I decided to just add the majority of things that would be actually in cake batter. That’s why this recipe includes a little bit of flour, or in this case starch, and some baking soda. It just adds that batter taste that gives you the warm-fuzzies of being a kid on your mom’s counter. I also added a dip in icing because, hello, yum!

Oh, and one more thing before I shut up, the sprinkles. In case you were wondering what kind I used, mine were homemade. I’m still working on perfecting making homemade sprinkles and I’ve even done them with completely natural colors, but I’m not quite ready to share a recipe. My hope is to get into videos someday and then it would be the perfect thing to post.

So anyway, make this day taste like nostalgia and try these you guys!

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Sprinkles & Frosting Crispy Rice Treats

Upgrade you're traditional rice krispie treats with these fun and colorful party treats!

Prep Time 20 minutes
Servings 16 bars

Ingredients

1/2 cup unsweetened plant-based milk
1/4 cup vegan butter
2 cups gelatin free mini marshmallows
1/4 cup arrowroot cornstarch
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup powdered sugar
2/3 cup your favorite colorful sprinkles
5 cups rice krispies cereal
Icing:
1 tablespoon vegan butter melted
1 tablespoons unsweetened plant-based milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup powdered sugar

Instructions

Grease an 8x8 inch square pan and set aside. Combine milk and marshmallows together in a small saucepan and place over medium low heat. Continue stirring until the marshmallows are melted reduce heat to lowest setting and add butter and stir until melted.
Remove from heat and stir in powdered sugar, starch, vanilla, almond, soda, and salt until smooth. Fold in cereal and sprinkles and scrape into prepared pan. Use a flat surface to press down tightly into pan and even out top. Allow them to cool for at least 30 minutes before cutting into squares.
Icing:
Whisk together ingredients for icing in a small mixing bowl until smooth and line a tray with parchment. Dip the bottoms of krispie treats one at a time into icing and gently shake to allow excess to drip off. Turn them upside down and place on prepared tray to dry, about 1 hour. (Alternatively, you can frost the top of krispie treats before cutting out of pan but then you won't get the pretty dipped edges.)

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.