Festive Eggnog Rice Krispies Treats – A No-Bake Holiday Favorite

If there’s one treat that instantly transports us back to childhood, it’s a classic Rice Krispies Treat. They’re nostalgic, fast, no-bake, and universally loved—especially during the busy holiday season. But this year, I wanted to give the beloved classic a festive upgrade, and that’s how these Eggnog Rice Krispies Treats were born. They taste like the holidays in every bite: warm spices, creamy eggnog flavor, and that irresistible chewy–gooey texture.

What makes this recipe extra special is that it uses a few simple tricks that dramatically elevate the flavor and texture. Brown butter adds rich, nutty depth. Sweetened condensed milk keeps the bars soft and chewy for days. And folding in extra chopped marshmallows creates pockets of gooiness everyone loves. Finished with cinnamon, freshly grated nutmeg, and rum extract—the star spice of eggnog—these bars are festive, cozy, and unbelievably delicious.

Whether you’re making treats for a holiday party, whipping up a last-minute dessert, or creating a fun recipe with the kids, these Eggnog Rice Krispies Treats bring the magic. They’re easy, elevated, and guaranteed to disappear fast.

Why Brown Butter Makes Rice Krispies Treats Next-Level (and How Milk Powder Makes It Even Better)

Brown butter is the quickest way to add big, elevated flavor to a simple recipe. When butter browns, the milk solids toast and develop notes of caramel, toffee, and warm nuttiness—flavors that pair beautifully with marshmallow. 

If you want to take the brown butter even further, add milk powder as it browns.

Milk powder increases the amount of milk solids in the pan, which means even more toasting, even more caramelization, and even more flavor. It’s an optional step, but it amplifies the brown butter in such a delicious way that I highly recommend it. 

The Secret Ingredient: Sweetened Condensed Milk

Sweetened condensed milk might not be traditional, but it’s a total game changer. Just a small amount added to the marshmallow mixture gives rice krispies treats an incredible chewy texture, and it prevents the dreaded “next-day hardening” that often happens. 

Gooey Pockets of Marshmallow in Every Bite

Instead of melting down every last marshmallow, I like to chop up extra mini marshmallows and fold them into the cereal right before pressing the mixture into the pan. As the treats cool, those pieces soften but don’t fully melt, leaving little gooey pockets throughout each square. 

Freshly Grated Nutmeg: The Key to True Eggnog Flavor

Nutmeg is the signature flavor in eggnog, and using it freshly grated makes all the difference. Whole nutmeg has a brighter, more aromatic flavor compared to pre-ground, which can lose potency over time. When grated fresh, it brings warmth, sweetness, and that unmistakable holiday coziness. Paired with cinnamon and a splash of rum extract, it gives these treats a true eggnog profile that tastes festive but not overpowering.

Eggnog Rice Krispies Treats

Yield: Makes 16 bars

Prep time: About 15 minutes

Ingredients

• 6 cups (160 grams) Rice Krispies cereal
• 3 ounces mini marshmallows, chopped
• 8 tablespoons unsalted butter
• Optional: 1/4 cup (25 grams) milk powder
• 10 ounces mini marshmallows
• 1/3 cup (104 grams) sweetened condensed milk
• 1 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon rum extract (or vanilla extract)

Directions

1. Grease 8x8x2-inch baking pan and line with parchment paper.
2. Combine Rice Krispies cereal and 3 ounces chopped mini marshmallows in bowl. Set aside.
3. Place butter (and optional milk powder) in large pot and melt over medium heat. Whisk frequently. Butter will sizzle and foam. Once milk solids look amber in color and smell nutty, remove pot from heat.
4. Stir in 10 ounces mini marshmallows, sweetened condensed milk, nutmeg, cinnamon, salt, and extract. Continue stirring until marshmallows are melted.
5. Stir in the Rice Krispies mixture.
6. Transfer everything to prepared baking pan. Lightly press down so top of mixture is as even as possible.
7. Cover baking pan and set for at least 1 hour.
8. Remove bars from pan, cut into 16 even pieces, and serve.
9. Store leftovers at room temperature for up to 4 days.