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Lemon Rice Krispy Treats

Thick, chewy rice cereal bars infused with fresh lemon zest and juice, topped with a creamy white chocolate drizzle. A zesty no-bake dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Treat Base
  • 6 cups crisp rice cereal
  • 10 oz mini marshmallows approx 1 bag
  • 0.25 cup unsalted butter
  • 1 tbsp lemon zest freshly grated
  • 2 tbsp lemon juice fresh
  • 0.25 tsp salt
Topping
  • 0.5 cup white chocolate chips or candy melts
  • 1 tsp coconut oil optional, for thinning
  • 1 tsp lemon zest for garnish

Equipment

  • Large Pot
  • 9x9 Baking Pan
  • Spatula
  • Zester/Microplane

Method
 

  1. Prepare a 9x9 inch pan by lining it with parchment paper and lightly greasing it.
  2. In a large pot over low heat, melt the butter completely.
  3. Add marshmallows to the pot and stir constantly until fully melted and smooth.
  4. Remove from heat. Immediately stir in lemon juice, 1 tablespoon of zest, and salt.
  5. Fold in the rice cereal gently until evenly coated with the marshmallow mixture.
  6. Transfer to the prepared pan. Gently press into an even layer using a greased spatula or damp hands (do not pack tightly).
  7. Allow to cool for 20-30 minutes.
  8. Melt white chocolate with coconut oil in the microwave. Drizzle over the treats and top with remaining fresh zest. Cut into squares.

Notes

Use fresh marshmallows for the best texture.