Get ready for some festive fun with Christmas Rice Krispie Treats! This recipe combines the classic gooey goodness of Rice Krispies with a layer of sweet marshmallow cream and sprinkles of peppermint candy canes. Little pinwheels are a showstopper at any Christmas party, cookie exchange or holiday gathering.
For an easy alternative, use a Christmas scent to make M&M Rice Krispie TreatsOr have fun with us Oreo Grasshopper Rice Krispie Treats.
Why our recipe?
- Layers of colorful rice krispie treats rolled into a festive pinwheel treat!
- We add a layer of marshmallow cream and crushed candy cane to bring out more flavor and texture.
- Perfect for any Christmas party, cookie exchange, holiday potluck or neighbor gift.
Red and green aren't the only Christmas colors. We also layer marshmallow cream and crushed candy canes to take things to the next level. They are fun to eat and fun to make for kids and adults alike! These Christmas pinwheels are a unique addition to your holiday dessert table or a creative edible gift for friends, co-workers or neighbors.
Material notes
- Rice Krispies Cereal: Use name brand or store-brand (generic). Or will work!
- Butter: Salted or unsalted butter will work here. Salt is often a great addition to sweet treats.
- Mini Marshmallows: Make sure they are not stale.
- Marshmallow Cream: This adds an extra gooey layer to the treat. You can usually find it in the baking aisle of your grocery store.
- Candy Canes: Crush them finely for even distribution. You can do this by placing them in a sealed plastic bag and using a rolling pin.
- Red and green food colors: Gel food coloring works best for vibrant colors without affecting the consistency of the melted marshmallow mixture. Liquid food coloring can also be used, but can be more difficult to work with.
Kid friendly activity
Make it a family tradition: Turn treat-making into a holiday event with festive music, hot cocoa, and family fun in the kitchen.
- Have the kids crush the candy canes in a sealed bag (a rolling pin works great for this).
- They can help stir food coloring into the marshmallow mixture and spread the marshmallow cream.
- Kids love sprinkling crushed candy canes on the marshmallow layer—just remind them to keep it even!
Spinning Pinwheels
Use parchment or wax paper: Place a sheet of parchment or wax paper under the Rice Krispies layers for easy rolling. This helps prevent snagging and makes it easier to lift and roll evenly. Silicone baking mats also work.
Roll while hot: Layers are best when they are still somewhat warm and flexible. Work quickly after spreading the marshmallow cream and candy canes to avoid the treat from hardening.
Do not overfill: Be careful not to overload the layers with marshmallow cream or candy canes, as this can make rolling more challenging and the layers may break.
Tight Rolls: For a tight pinwheel, start rolling from the long end. Use gentle pressure to ensure the layers stick together without pressing too hard.
Cool before cutting: Once rolled, refrigerate the log for about 20-30 minutes. This treats up firm and makes cutting clean pieces much easier.
problem solving
Layers are not stuck: If the layers don't stick, place the entire roll in a low oven (200°F) for a minute or two before pressing the layers back together.
Breaking or cracking during rolling: If your Rice Krispies layer breaks, it may be too cold. Pop it back in the oven for a few seconds to soften it.
Messy Cut: Use a sharp, serrated knife to make clean slices. Wipe the knife with a damp cloth between cuts to prevent sticking.
Uneven rolling: Press gently but consistently while rolling to avoid creating an uneven pinwheel.
Storage instructions
Room temperature: Store in an airtight container at room temperature for up to 3 days. To prevent sticking, layer the pinwheels with a sheet of parchment or wax paper.
Refrigeration: If you prefer hard pinwheels, you can refrigerate them. Store in an airtight container with parchment between layers for up to 1 week.
Congestion: For longer storage, freeze pinwheels in a single layer on a baking sheet until firm, then transfer to reusable freezer bags or airtight containers. They will keep in the fridge for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
