I make these Sugar Cookie Rice Krispie Treats when I want classic cereal bars to taste like soft sugar cookies loaded with sprinkles and extra gooey marshmallows. I brown salted butter, stir in sweetened condensed milk and sugar cookie mix, then fold everything around crispy rice cereal, mini marshmallows, and sprinkles so every bite tastes like a mash-up of bakery sugar cookies and childhood Rice Krispies.
Why I love making these
I start by browning salted butter because that nutty, toasted flavor instantly makes the pan taste richer and more complex than a basic three-ingredient treat. I whisk in sweetened condensed milk so the base turns glossy and fudgy, which keeps my bars soft and chewy for days the way condensed-milk Rice Krispie recipes are known to do. When I stir in sugar cookie mix, I fold in extra sugar, vanilla, and flour in one scoop, so the bars lean strongly into sugar-cookie flavor without extra measuring or baking.
I always add the cereal after I turn the heat off because I want to coat every puff without overcooking the sugars and turning the slab rock-hard as it cools. At the very end, I fold in mini marshmallows and sprinkles just until they streak through the mixture so I keep visible gooey pockets and bright pops of color instead of melted minis and washed-out sprinkles. When I press everything into the pan, I press gently so the bars set thick and plush instead of dense and compact.
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