Christmas Cookies for Santa: Adjusting Again

I stood in the kitchen this morning still feeling like I missed the mark with my previous attempts for Santa’s favorite Christmas cookie. Maybe he wanted a lighter, crunchier treat, whereas I only offered moist, rich desserts. As I ate my breakfast cereal, puzzling over what to make, the snap-crackle-pop jolted me awake. Rice krispie treats!  

 

I wanted to add a little pizzaz to mine, something to separate them from the commercial treats in the little blue wrappers. Since dying the treats red or green felt rather retro, I chose colored sugar sprinkles instead. With a little homemade vanilla frosting to adhere the sprinkles to the bars, I plated a cute and festive treat for Santa to enjoy.

 

 

Holiday Rice Krispie Treats

makes 25

Use your favorite holiday sprinkles in place of the green and red sugar. These are best served the same day, but they’ll keep if lightly covered with plastic wrap or foil for 2-3 days.

rice krispie treats

2½ tbsp butter

3 c. mini marshmallows

4½ c. rice krispies

 

vanilla frosting

1 tbsp butter, softened

2 c. powdered sugar

1-2 tbsp milk

½ tsp clear vanilla

red and green sugar sprinkles (optional)

 

1. Coat a 9×9” baking pan with nonstick cooking spray. Set aside.
2. To prepare the rice krispie treats, melt the butter in a large saucepan over medium heat. Reduce heat to medium-low, and add the marshmallows, stirring until melted.
3. Pour the marshmallow mixture over the rice krispies, and stir until coated. Spoon into the prepared pan, and squash down using wax paper. Cool completely.
4. To prepare the frosting, cream the butter and ¼ c. of powdered sugar in a large bowl. Mix in the vanilla and 1 tsp of milk. Add another ½ c. of powdered sugar. Continue alternating between the milk and powdered sugar until the frosting reaches the desired consistency. Spread over the rice krispie treats and decorate with sprinkles.