You know what’s great about rice krispies treats?

They’re SO easy to make!

Even when they’re low-key fancy, like these.

The key to these pink lady rice krispies isn’t food dye, as you might have suspected. It’s actually maraschino cherry syrup, aka: the secret to Shirley Temples. This might seem odd to put into your krispies, but trust me, it’s amazing. Not only does the maraschino syrup lend tart sweetness, the subtle cherry flavor is a playful, surprising punch you’d never expect!

Plus the color? SO cute.

Like any krispies recipe you start by melting butter in a large saucepan, then stirring in mini marshmallows. Stir until the marshmallows have dissolved, then add the maraschino syrup. When you’ve achieved a pretty pink mixture that elicits squeals of delight (this is to be expected) lastly combine with the rice krispies until well mixed, then transfer to a greased baking pan to cool. It’s safe to say the waiting is the hardest part of this recipe, so if you’re feeling really good about making these, you should.

Once they’re cool — I let mine set for about 2 hours — remove from the baking pan and slather with vanilla icing. This step isn’t entirely necessary, but it does amp up the darling factor A TON, so I say why not. To make things extra effortless I was sure to use store-bought icing rather than make my own. Because when you’re baking a dessert this trashy, why bother?

Preservatives it is.

Finish ’em off with festive pink sprinkles, then voilà! Time to eat. These are thick, crunchy, gooey, sticky, and totally cavity inducing. But after one giant bite, you’ll know it’s worth it. The safest way to enjoy these is to make them for an event, not just to have around the house. Because if left unsupervised, you WILL eat four in a row. At 11pm. In the dark.

Someone told me this happened to them.

The pink color makes these perfect for spring  — brunches, Mother’s Day, Easter — and they’re great for bridal or baby showers too!

So pick your party, and get baking. xo

Pink Lady Rice Krispies Treats

Ingredients:

  • 12 tbsps salted butter
  • 32 oz mini marshmallows
  • 1 cup maraschino cherry syrup
  • 1/2 tsp vanilla extract
  • 12 oz rice krispies cereal (should yield 12 cups)
  • shortening to grease
  • vanilla icing + sprinkles to decorate (optional)

Directions:

  1. Amply grease an 8″ x 8″ baking pan with shortening.
  2. In a large saucepan melt the butter over a medium-low flame. Next add the marshmallows, stirring consistently until incorporated, about 4 – 5 minutes. Once smooth, add the cherry syrup and vanilla, again combining well. Remove the saucepan from heat and lastly stir in the cereal until well mixed. Transfer to the greased baking pan to cool/set, spreading evenly.
  3. When ready, remove the rice krispies from the baking pan, then coat with vanilla icing. Decorate with sprinkles, then slice and eat.