These Christmas Oreo M&M Rice Krispie Treats are festive, no-bake, and totally kid-friendly. The browned butter adds a toasty depth while the Oreos and red and green M&Ms keep them fun and colorful. They come together fast and are perfect for cookie exchanges, parties, or just an easy holiday treat for family movie night.
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Ingredients
- 4 tablespoons unsalted butter
- 1 10 oz bag mini marshmallows
- 5 cups Rice Krispies cereal
- 6 Oreos, roughly chopped (about 1/2 cup pieces)
- 3/4 cup red and green M&Ms
- 1 teaspoon vanilla extract
- Pinch of salt (optional)
How to Make Christmas Oreo M&M Rice Krispie Treats
1. Prep the pan: Line an 8×8 in pan with parchment paper.
2. Brown the butter: In a large pot, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams and froths. Finally, the foam will die down just a bit and small brown flecks form in the bottom of the pod. You do still have to move away some of the bubbles to see the brown flecks, and you’ll also smell a kind of nutty aroma. That’s when it’s done browning.
3. Melt the marshmallows: Lower the heat and stir in the marshmallows. Stir until melted and smooth.
4. Add flavor: Remove the pot from the heat, then mix in the vanilla and salt if using.
5. Combine: Stir in the Rice Krispies until they are mostly coated. Gently fold in the chopped Oreos and M&Ms. If you find that things are hardening too quickly, you can turn your burner back on low heat while you fold things in.
6. Press into pan: Spread the mixture into the prepared pan and gently press down with a greased piece of parchment paper. Do not compact too firmly; you want light, chewy bars.
7. Finish and cool: Press a few extra M&Ms and/or Oreo crumbs on top for a colorful finish if desired. Let cool for 30 to 45 minutes before cutting into bars.
Yield: about 9 to 12 bars, depending on how large you cut them.
Pro Tips
- Don’t skip pressing in some extra M&Ms into the top at the end to help them keep their shape and color. The M&Ms in the middle will melt a bit.
- Don’t pack the rice krispie treats too tightly when pressing into the pan; lighter bars are chewier.
- If you’re having trouble folding in the rice krispies and mix-ins because your marshmallows have hardened, you can turn your burner back on low heat while you mix.
- Store airtight at room temperature for up to 3 days, or refrigerated for up to a week. Warm slightly before serving if cold.
- Chop your Oreos rather small to spread around the flavor more. Or, you can also just add more Oreos in bigger chunks!
FAQs
Can I skip browning the butter?
You definitely could, but I really, really recommend you take the extra step of browning. It only takes an extra couple minutes and makes a world of difference in the flavor.
Will the M&Ms melt?
To minimize melting, fold most of them in at the end and press a few on top. Work quickly while the mixture is warm, not piping hot. However, yes, your M&Ms can melt a bit if your mixture is too hot. But the melty chocolate still tastes just as good!
Can I use regular-size marshmallows?
Yes. If using full-size marshmallows, use about 40 to 45 regular marshmallows to equal 10 ounces. Measure by weight if possible.
Can I make these ahead?
Yes. Make them a day or two before and store in an airtight container at room temperature. They’ll stay nice and fresh if well-covered.
These Christmas Oreo M&M Rice Krispie Treats are an easy, no-bake holiday dessert that looks festive and tastes nostalgic. I reach for this recipe when I want something quick, colorful, and crowd-pleasing without a lot of fuss. They are perfect for holiday dessert tables, cookie swaps, or a simple weekend treat.
Christmas M&M Oreo Rice Krispie Treats
Equipment
- 1 8x8 Baking Dish
- 1 large saucepan
- parchment paper
Ingredients
- 4 Tbsp unsalted butter
- 10 ounces mini marshmallows usually 1 bag
- 5 cups Rice Krispies cereal
- 6 Oreos chopped into small pieces
- 3/4 cup red and green M&Ms
- 1 tsp vanilla
- 1 pinch salt optional, but recommended
Instructions
- Line an 8x8 in pan with parchment paper.
- In a large pot, melt the butter over medium heat. Continue cooking, stirring often, until the butter foams and froths.
- Finally, the foam will die down just a bit and small brown flecks form in the bottom of the pod. You do still have to move away some of the bubbles to see the brown flecks, and you’ll also smell a kind of nutty aroma. That’s when it’s done browning.
- Lower the heat and stir in the marshmallows. Stir until melted and smooth.
- Remove the pot from the heat, then mix in the vanilla and salt if using.
- Stir in the Rice Krispies until they are mostly coated.
- Gently fold in the chopped Oreos and M&Ms. If you find that things are hardening too quickly, you can turn your burner back on low heat while you fold things in.
- Spread the mixture into the prepared pan and gently press down with a greased piece of parchment paper. Do not compact too firmly; you want light, chewy bars.
- Press a few extra M&Ms and/or Oreo crumbs on top for a colorful finish if desired. Let cool for 30 to 45 minutes before cutting into bars.
