These delicious Snickerdoodle Rice Krispie Treats start with browned butter, include extra marshmallows, and are finished with a cinnamon-sugar topping. They’re one of the best no-bake treats you can make.
We enjoyed plenty of churros during a recent trip to Disneyland, including a cookies & cream version served with a dipping frosting studded with cookie bits—delicious and totally worth it. That cinnamon-sugar flavor stuck with me, so when I saw a recipe for Snickerdoodle Rice Krispie Treats on Instagram, I knew I had to try them the moment we returned home.
These treats combine everything that makes Rice Krispie squares irresistible: browned butter for a rich, nutty depth; plenty of melty marshmallows for gooey texture; and a cinnamon-vanilla note that echoes the churro flavor with a final dusting of cinnamon sugar.
They are seriously addictive—soft, chewy, and loaded with cinnamon-sugar goodness.
I’ve always loved classic Rice Krispie treats, and I’ve been smitten by variations like Browned Butter Peanut Butter Rice Krispie Treats. Adding this snickerdoodle twist—browned butter, cinnamon, extra marshmallows, and a cinnamon-sugar finish—makes it hard to pick a favorite.
The browned butter elevates the flavor, the marshmallows make them ultra-gooey, and the cinnamon sugar on top ties everything together perfectly.
HOW TO MAKE SNICKERDOODLE RICE KRISPIE TREATS
- Butter a 9×9-inch pan and set it aside.
- In a large saucepan over medium-low heat, melt the butter. Continue cooking, stirring constantly, until it foams and turns a golden-amber brown and gives off a nutty aroma. Immediately add 8 cups of the marshmallows and stir until melted and smooth.
- Remove the pan from heat and stir in the vanilla, salt, and cinnamon.
- Add the Rice Krispies cereal and the remaining 2 cups of marshmallows. Stir just until everything is evenly coated; the extra marshmallows should remain somewhat whole to create pockets of gooeyness.
- Press the mixture evenly into the prepared pan (buttered hands or a buttered spatula help). Mix the topping by combining the sugar and cinnamon, then sprinkle it evenly over the pressed treats. Let cool before cutting into bars.
These bars come together quickly—total time is about 15 minutes—and they yield roughly 12–16 bars depending on how large you cut them. Prep is simple: brown the butter, melt marshmallows, fold in cereal, and top with cinnamon sugar.
Snickerdoodle Rice Krispie Treats
- Total Time: 15 minutes
- Yield: 12–16 bars, depending on how big you cut them
Description
These Snickerdoodle Rice Krispie Treats begin with browned butter, include extra marshmallows for extra goo, and are finished with a cinnamon-sugar topping. They’re an easy, no-bake treat with a cinnamon-forward twist everyone will love.
Ingredients
- 5 tablespoons butter
- 10 cups mini marshmallows, divided
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 6 cups Rice Krispie cereal
TOPPING:
- 1/4 heaping teaspoon ground cinnamon
- 3 tablespoons granulated sugar
Instructions
- Butter a 9×9-inch pan and set aside.
- In a large saucepan over medium-low heat, melt the butter. Continue cooking until the butter bubbles and begins to brown, stirring constantly. When it reaches an amber color, add 8 cups of the marshmallows and stir until melted.
- Remove from the heat and stir in the vanilla, salt, and cinnamon.
- Add the Rice Krispies and the remaining 2 cups of marshmallows. Stir just until everything is evenly coated; the extra marshmallows should stay somewhat whole.
- Press the mixture into the prepared pan and press evenly. Sprinkle with the cinnamon-sugar topping. Let cool before cutting into bars.
TOPPING:
- Mix the sugar and cinnamon together, then sprinkle evenly over the pressed Rice Krispie treats.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Brownies & Bars
Recipe Source: Adapted slightly from Cookies & Cups