White Chocolate Cranberry Krispie Treats

white, chocolate, cranberry, rice krispie, marshmallow, christmas, snow, If you know me then you know I love me a Rice Krispie treat.  I’ve made so many over the years I can’t keep count.  I love experimenting with different flavours.  In the past I’ve made Cinnamon Bun Rice Krispies, as well as throwing in things like chocolate chips and marshmallows.

I’ve hit the jackpot with this one.  I love the tartness of the cranberries mixed with the snowy white chocolate.  Perfect for a treat after playing in the snow, or taking the dog for a winter walk.

I’ve used Kellogg’s Rice Krispies in this recipe because I love their taste and crunchiness.  I haven’t been compensated by Kellogg’s in any way.

Another thing I like to use is the 1/2 cup squares of margarine.  You can use butter if you like, but I can find margarine in convenient squares in the grocery.  It’s fast and it’s one less thing I have to measure.

So, let’s tuck in and get started.  Spray a 9X13 pan with cooking spray and set aside.  In a large pan melt 1/2 cup of margarine or butter under medium/low heat.  You don’t want to burn your fat before things get started.  Then add about 400/450 grams of mini marshmallows.  I think the bags come in 400 or 450 gram size.  Whichever it is use the whole bag.  If you get the 1 kg size, like I do, then eyeball about 1/2 the bag.  Stir until all the marshmallows have melted.  Remove the pan from the heat and add the vanilla.

Now we’ll have to work quickly as the mixture sets up fast.  Add the rice Krispies, cranberries, white chocolate chips and stir to combine.  You’ll want to have a nice, even distribution of ingredients.  Then add about a cup or so of mini marshmallows.  Pour the mixture into the 9×13 pan and press down to make an even layer.  I like to wet my hands with some cold water and then press down.  That way the melted marshmallow won’t stick so much and you can work the corners better than with a spatula.  Place the pan in the fridge to cool.  About an hour or so.  When done, remove from the pan and cut into squares.

This batch makes about 48 one inch squares, but you can cut them larger if you like.  Another tip for making it a bit fancier is to drizzle some melted white chocolate on top before you cut the squares.  Just take 1/2 cup of white chocolate and a teaspoon of butter and microwave for 30 seconds.  Then stir until all the chips are melted.  Use a fork and dip it in the melted chocolate and drizzle over the rice Krispies.

white, chocolate, cranberry, rice krispie, marshmallow, christmas, snow,

White Chocolate Cranberry Krispie Treats

Creative a festive holiday treat with white chocolate chips, tart cranberries and mini marshmallows.
Course Dessert
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 48 squares


  • 1/2 cup butter or margarine
  • 450 grams mini marshmallows
  • 1 tsp vanilla extract
  • 6 cups Kelloggs Rice Krispies
  • 1 cup white chocolate chips
  • 1 1/2 cup dried cranberries
  • 1 cup mini marshmallows


  1. Spray a 9x13 pan with baking spray. Set aside.
  2. In a large saucepan melt the 1/2 butter over medium/low heat. When melted add the 450 grams of mini marshmallows. Stir until melted.
  3. Remove from heat and add the vanilla. Stir to blend. Quickly add the Kellogg's Rice Krispies, cranberries, and white chocolate chips. Stir to even distribute. Then add the mini marshmallows. Stir again.
  4. Place the mixture into the prepared 9x13 pan and press down with a spatula. If desired wet your hands with cool water and press down the mixture to make a nice even layer. Place in the fridge to cool for about an hour.
  5. When cooled and firm, remove from pan and cut into squares.


scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oatsNo, this isn’t a post about the elasticty donut a lot of women sported in their hair in the eighties.  It’s about a drop cookie and this drop cookie is chock-a-block full of different ingredients from all over my pantry.  There’s creamy coconut, chocolate chips, and crunchy peanuts.  It almost sounds like I’m writing an ad for a chocolate bar, but this is a cookie.

Ever have one of those days where you look in the pantry and don’t really know what to make?  Sometimes it happens to me too often.  I’m missing a key ingredient and I really don’t want to make a trip to the store for one thing, because it won’t be just one thing I’ll pick up.  So I started searching through my recipes.  And because it’s February already (where did the time go?) this cookie has a touch of maple syrup for flavour.  It’s basically a dump cookie.  You take a whole bunch of different ingredients and blend them all into one cookie.  We’re famous for taking ingredients from the people who visited us from different parts of the world.  Check out my post about molasses to see just that.cookies, scrunchies, peanut, coconut, oats, chocolate, chocolate chip

Also, if you’re wary about having a cookie with peanuts because of allergies, please feel free to leave them out.  Just replace the amount with more chocolate chips, or tree nuts if you’re not allergic to them.  I would suggest something on the crunchy side though.  It’s a great added texture.

Mix the following together in a stand mixer with a paddle attachment or with a hand mixer: oil, brown sugar, egg, milk, and maple syrup.  Either will work fine for this recipe as the batter doesn’t get too stiff.  Now add the oats, coconut, chocolate chips and peanuts.  Then sit back and chill.

Really.  The mixture needs to chill in the fridge for at least ten minutes.  This way the oats will slightly absorb some of the oil and the cookies won’t spread as much.  That’s my tip for the day.  If you don’t want your cookies to spread, chill the batter first.  Of course, you can also put the batter in muffin tins, like I did for my chocolate chip cookies, but it isn’t necessary.

Preheat your oven to 375F.  While the mixture is chilling, you can mix the dry ingredients.  Mix in a bowl the flour, baking soda, baking powder, and salt.  Take the chilled batter out and slowly add the flour mixture until you can’t see any more flour in the batter.  Using a #30 scoop transfer the batter to a parchment or Silpat lined cookie sheet.  Bake for 8-10 minutes.  I did mine for 9, but you know your oven best.  When you take the cookie out of the oven it won’t look completely cooked.  This is okay.  It will still continue to cook while it sits on the pan to cool.  Let to cookies cool on the pan for at least ten minutes before transferring to a wire rack to cool completely.


This wonderful cookies is packed with great ingredients from your pantry.
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 dozen


  • 1 1/4 cup light brown sugar lightly packed
  • 1 cup vegetable oil
  • 1 large egg
  • 2 tbsp maple syrup
  • 2 tbsp milk any fat content will do (whole, 2%, 1%, skim)
  • 1 cup shredded coconut
  • 1 cup quick oats
  • 1/2 cup semi-sweet chocolate chips
  • 1 3/4 cups All purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chopped peanuts salted


  1. In stand mixer with paddle attachment or hand mixer on low speed, combine the vegetable oil, brown sugar, egg, milk, and maple syrup. Add the coconut, oats, chocolate chips, and peanuts. Mix until blended. Chill in the refrigerator for at least ten minutes.
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
  2. In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir with wire whisk to combine. Remove chilled mixture from fridge and add the dry ingredients on low speed until you can't see any flour in the batter.
  3. Preheat your oven to 375F.
  4. With a #30 scoop, place even scoop on a parchment or Silpat lined cookie sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, until the edges are slightly brown. Let the cookies cool on the pan for at least 10 minutes.
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
  5. Transfer to wire rack to cool completely. Enjoy!
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats

Recipe Notes

You may substitute another nut if you have a peanut allergy.  This will obviously alter the flavour of the cookies.  Or increase the chocolate chips to one cup and omit the nuts completely.