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Lemon Rice Krispy Treats

Soft and chewy marshmallow cereal bars infused with fresh lemon zest and juice, topped with a tangy sweet lemon glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 0.5 cup unsalted butter
  • 10 oz mini marshmallows 1 standard bag
  • 2 cups mini marshmallows reserved for end
  • 6 cups crisp rice cereal
  • 1 tbsp lemon zest freshly grated
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp vanilla extract
Glaze
  • 1 cup powdered sugar sifted
  • 2 tbsp lemon juice plus more if needed
  • 1 tsp lemon zest for garnish

Equipment

  • Large pot
  • 9x9 Baking pan
  • Spatula
  • Zester

Method
 

  1. Line a 9x9 inch baking pan with parchment paper and grease lightly.
  2. In a large pot, melt butter over low heat.
  3. Add 10 oz of marshmallows and stir constantly until fully melted and smooth.
  4. Remove from heat. Stir in vanilla, salt, 1 tablespoon lemon juice, and 1 tablespoon zest.
  5. Gently fold in the cereal until coated. Fold in the remaining 2 cups of marshmallows.
  6. Transfer to prepared pan. Using greased hands, gently press into an even layer. Do not pack tight.
  7. Whisk powdered sugar and remaining lemon juice until smooth glaze forms.
  8. Drizzle glaze over treats and top with extra zest. Let set for 15-20 minutes before cutting.

Notes

Store at room temperature. Do not refrigerate.