Santa Rice Krispie Treats with White Chocolate and Red Sugar
Festive Rice Krispie treats transformed into adorable Santa faces with white chocolate coating, red sanding sugar hats, and shredded coconut beards. Each bar is dipped to create distinct sections - red sugar for Santa's hat, coconut for his fluffy beard, and candy decorations for eyes and nose. Perfect for holiday parties, classroom treats, or family baking activities. The combination of crispy cereal texture with smooth chocolate coating makes these irresistible seasonal desserts that kids and adults will love.
Ingredients
- 5 tablespoons salted butter
- 1 10 ounce package marshmallows
- 2 cups mini marshmallows
- 6 cups Rice Krispies Cereal
- 1 10 ounce package White Chocolate Melting Wafers
- 1 cup red sanding sugar
- 1 ½ cups shredded coconut
- 24 candy eyes
- 12 red hot candies
Instructions
- 1
Melt butter in large pot over medium heat
- 2
Stir in large marshmallows and cook until melted and smooth
- 3
Add mini marshmallows and stir until almost melted with some small lumps remaining
- 4
Pour marshmallow mixture over cereal in large bowl and stir to combine thoroughly
- 5
Transfer mixture to buttered 13x9 inch baking dish
- 6
Press mixture into dish using cooking spray-coated spatula to form even flat layer
- 7
Set aside to cool completely
- 8
Cut into 12 rectangles
- 9
Melt white chocolate in microwave at 30 second increments stirring after each interval until smooth
- 10
Place sanding sugar and shredded coconut in separate bowls
- 11
Dip each end of treat bar into chocolate leaving about 1 inch in center uncoated
- 12
Dip one end halfway into sanding sugar and other end into coconut
- 13
Add more coconut to edge of red sugar side to form hat
- 14
Place on parchment-lined baking sheet
- 15
Dip candy eyes in melted chocolate and place on bars
- 16
Dip red hot candies in chocolate and add for noses
- 17
Allow chocolate to harden for approximately 30 minutes before serving
Tips
Coat spatula with cooking spray to prevent sticking when pressing mixture into pan
Work quickly when dipping treats as chocolate hardens fast - reheat if needed
Let each section cool before adding decorations to prevent sliding
Good to Know
Store covered at room temperature for up to 1 week
Can be made 2 days ahead - store covered until ready to serve
Serve at room temperature for best texture
Common Mistakes
Use cooking spray on spatula to avoid sticky mixture
Work quickly when dipping as chocolate sets fast
Let each chocolate section cool before adding decorations
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I use regular chocolate chips instead of melting wafers?
Yes, but add 1 teaspoon coconut oil when melting to help with smooth dipping consistency.
What if I don't have red sanding sugar?
Crush red hard candies or use red colored sugar. Regular granulated sugar with red food coloring works too.
How long do these keep fresh?
Store covered at room temperature for up to 1 week. The chocolate may bloom but treats remain safe to eat.