Cute Irish Cream Shamrock Rice Krispie Treat Recipe For St. Patrick’s Day
Looking for a fun St. Patty’s Day snack to bring to the office? These Irish cream shamrock rice krispie treats are easy to make, festive, and oh so cute!
You can serve them on a platter for everyone to snack on during the day or package them up and give them to your coworkers and friends as a cute St. Patrick’s Day treat to enjoy at home.
They’re also a fun treat for a St. Patrick’s Day bake sale!
If you want to make these for kids you can substitute the alcohol for Irish Cream coffee creamer or syrup to still get the Irish cream flavor without the alcohol.
If you like fun seasonal rice krispie treat recipes, you’ll love my raw meat rice krispie treats that I made for Halloween!
Equipment You’ll Need For The St. Patrick’s Day Rice Krispie Treats
- 9×13 Baking Pan
- Parchment Paper
- 5 Quart Sauce Pan
- Microwave Safe bowls
- Spatula
- Whisk
- 3.3 inch Shamrock Cookie Cutter
- Piping Bags
Ingredients For The Rice Krispie Treat Recipe
- 7 Cups of Rice Cereal
- 6 Tablespoons of Salted Butter+ extra to grease the baking pan and cookie cutter
- 12 Ounce Bag of Marshmallows
- 3 Tablespoons of Bailey’s Irish Cream
- 1 Teaspoons of Vanilla Extract
- 1/2 Cup of Melting Chocolate
- Green Food Gel Color
- Gold Coin Sprinkles
How To Make The St. Patrick’s Day Rice Krispie Treats
Butter the sides of the 9×13 pan and lay a long sheet of parchment in the middle of the pan. Make sure the sheet is long enough that it hangs over both ends of the pan.
Melt the butter in the saucepan on medium heat.
Add about 10 ounces of the marshmallows, as they melt add the Irish cream, and 1 teaspoon of vanilla extract, and continue to stir.
Once everything is melted, remove the pan from the heat, add 3-4 drops of green food gel color into it and mix it until it’s all one color.
Quickly put in the rice cereal in the pan and use the spatula to combine the marshmallow mixture with the rice cereal.
Add at the rest of the mini marshmallows to have extra gooey treats.
Once combined pour the rice cereal mixture into the 9×13 baking pan. Use the spatula to smooth out the rice cereal treats and make sure the top is flat.
Butter the shamrock cookie cutter and use the cutter to cut shamrocks out of the treats. The warmer the mixture is, it will be more gooey and harder to get a good shape. I waited a few minutes before cutting them out.
Combine the leftover treats to make more shamrocks. Set them all aside for later.
Melt the chocolate in the microwave at 30-second intervals until just melted.
Dip the shamrocks in the chocolate, coating one half of the rice krispie treats and place them on a sheet of parchment paper chocolate side down. Let sit for a few minutes to harden the chocolate.
Put the leftover chocolate in a piping bag and pipe it in varying patterns.
While the chocolate drizzle on the treats is still wet, add the sprinkles randomly to the treats.
Once the chocolate has set, serve and enjoy!
Notes:
-If you want to avoid using alcohol, but still have the Irish cream flavor, use Irish cream creamer or syrup.
–Store in airtight container in a cool dry place for up to 2 days or in the fridge for up to 4 days.
-Have fun with different types of sprinkles and do varying designs.
Want more St. Patrick’s Day ideas?
- St. Patrick’s Pot Of Gold & Rainbow Cupcakes
- Andes Mint Chocolate No Bake Cheesecake Cups
- Green Leprechaun Cheesecake Dip
- Leprechaun Bait Bag Toppers & Tags
- Free Printable Leprechaun Trap
- Leprechaun Letters Free Printables
- Mint Chocolate Brownies
Irish Cream Shamrock Rice Krispie Treat Recipe For St. Patrick’s Day
Equipment
- 1 9" x 13" Baking Pan
- Parchment Paper
- 5 Quart Saucepan
- Microwave Safe Bowls
- Spatula
- Whisk
Ingredients
- 7 Cups Rice Cereal
- 6 Tablespoons Salted Butter+ extra to grease the baking pan and cookie cutter
- 12 Ounce Bag of Marshmallows
- 3 Tablespoons Bailey's Irish Cream Use Irish cream creamer or syrup for non-alcohol for kids
- 1 Teaspoon Vanilla Extract
- 6 Ounces Melting Chocolate
- 3-4 Drops Green Gel Food Coloring
- Gold Coin Sprinkles
Instructions
- Butter the sides of the 9×13 pan and lay a long sheet of parchment in the middle of the pan. Make sure the sheet is long enough that it hangs over both ends of the pan.
- Melt the butter in the saucepan on medium heat.
- Add about 10 ounces of the marshmallows, as they melt add the Irish cream, and vanilla extract, and continue to stir.
- Once everything is melted, remove the pan from the heat, add 3-4 drops of green food gel color into it and mix it until it's all one color.
- Quickly put in the rice cereal in the pan and use the spatula to combine the marshmallow mixture with the rice cereal.
- Add at the rest of the mini marshmallows to have extra gooey treats.
- Once combined pour the rice cereal mixture into the 9×13 baking pan. Use the spatula to smooth out the rice cereal treats and make sure the top is flat.
- Wait and few minutes for the treats to set up a little. Butter the shamrock cookie cutter and use the cutter to cut shamrocks out of the treats.
- Combine the left over treats to make more shamrocks. Set them all aside for later.
- Heat the chocolate melts in the microwave at 30 second intervals, stirring in between until completely melted.
- Dip the shamrocks in the Irish cream chocolate coating one half of the rice krispie treats and place them on a sheet of parchment paper chocolate side down. Place in the fridge for 20-25 minutes to solidify.
- Warm of the left over chocolate, put it in a piping bag and pipe it in varying patterns across the rice krispie treat shamrocks.
- While the chocolate drizzle on treats is still wet, add the sprinkles randomly to the treats.
- Once the chocolate has set, serve and enjoy!
Notes
