Cherry Rice Krispie Treats Recipe

Why You’ll Love This Recipe

I love how this recipe brings something new to the table while keeping all the chewy goodness of a traditional Rice Krispie treat. The cherry gelatin adds a playful flavor and vibrant pink color, while the chocolate drizzle gives it a rich, elegant finish. It’s a no-bake dessert that comes together in minutes—and looks like I put in way more effort than I actually did.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• unsalted butter

• mini marshmallows

• cherry-flavored gelatin powder

• crispy rice cereal

• dark chocolate melting wafers or finely chopped chocolate bar

• non-stick cooking spray

Directions

1. Prepare the pan: I lightly spray a 13×9-inch baking pan with non-stick spray and set it aside.

2. Melt the butter and marshmallows: In a large pot over low heat, I melt the butter, then add the mini marshmallows, stirring constantly until smooth and lump-free. I remove the pot from the heat as soon as it’s fully melted.

3. Add cherry flavor and cereal: I quickly stir in the cherry gelatin powder until fully combined and evenly colored, then gently fold in the crispy rice cereal until it’s all coated.

4. Press into the pan: I transfer the mixture into the prepared pan and press it in gently using buttered or damp hands. I make sure not to pack it too tightly so the treats stay soft.

5. Melt and drizzle chocolate: I melt the chocolate either using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Then I drizzle it over the treats in a zigzag or lined pattern using a spoon or piping bag.

6. Set and slice: I let the treats cool and the chocolate set at room temperature for about 1 hour, or pop the pan in the fridge for 20–30 minutes. Once set, I slice into squares and serve.

Servings and Timing

This recipe makes about 16 squares.
Prep time: 10 minutes
Cook time: 10 minutes
Cooling time: 20–60 minutes
Total time: About 30 minutes to 1 hour and 20 minutes

Variations

• Different flavors: I swap out the cherry gelatin for strawberry, raspberry, or even orange depending on what I’m craving.

• White chocolate drizzle: For a sweeter contrast, I sometimes drizzle white chocolate instead of dark.

• Add-ins: I’ve folded in mini chocolate chips, sprinkles, or even chopped dried cherries for more texture.

• Holiday twist: With red color and chocolate drizzle, these make great Valentine’s or Christmas treats when cut into hearts or topped with festive sprinkles.

Storage/Reheating

I store the treats in an airtight container at room temperature for up to 3 days. If I want to keep them a little longer, I refrigerate them—but I let them sit at room temp before serving so they stay soft and chewy. These don’t freeze well due to the marshmallow texture.

FAQs

Can I use regular marshmallows instead of mini?

Yes, I just measure out the same weight and cut the large marshmallows into smaller pieces for easier melting.

Do I have to use cherry gelatin?

No—any flavored gelatin will work. I just pick one that matches the color and taste I’m going for.

What kind of chocolate works best?

I like using dark chocolate melting wafers or a chopped dark chocolate bar, but semi-sweet chocolate chips also melt well if that’s what I have on hand.

How do I keep the treats from getting hard?

I make sure not to press the mixture too firmly into the pan, and I don’t overheat the marshmallows. Gentle handling keeps them soft.

Can I make this ahead of time?

Yes, I often make them a day ahead. Once they’re fully cooled and set, I cover them tightly with plastic wrap or store them in an airtight container.

Conclusion

These Cherry Rice Krispie Treats are a playful, eye-catching dessert that’s easy enough for beginners but impressive enough to bring to any event. The combo of fruity cherry flavor and dark chocolate is always a crowd-pleaser—and I love how quickly I can whip up a batch when I need a sweet fix.

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