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Cute shamrock Irish cream rice krispie treats recipe for St. Patrick's Day
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Irish Cream Shamrock Rice Krispie Treat Recipe For St. Patrick's Day

Cute green shamrock shaped rice krispie treats drizzled with chocolate and topped with gold coin sprinkles for a festive St. Patrick's Day dessert or snack.
Course Dessert
Cuisine American
Keyword Easy St. Patrick's Day treats, Irish cream desserts, Irish cream rice krispie treats, shamrock rice krispie treat recipe, shamrock themed dessert, shamrock treats for St. Patrick's Day, St. Patrick's Day dessert recipes, St. Patrick's Day food idea, St. Patrick's Day rice krispie treats
Cook Time 1 hour
Chilling Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 Treats
Author Cassie

Equipment

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 9x13 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 9x13 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

-If making these for kids, you can use Irish cream creamer or syrup instead of the alcohol.
-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.