Classic cereal treats get a playful upgrade with these rainbow mochi Rice Krispies treats. Fruity cereal, chewy mochi and plenty of sprinkles make each bite extra fun and colorful.
Recipe creator Lucy Wang basically created edible confetti with these rainbow mochi Rice Krispies treats. Packed with fruity cereal, chewy rainbow mochi and sprinkles, they’re a fun twist on the classic marshmallow cereal treats you grew up with.
These rainbow mochi Rice Krispies treats start with browned butter, which adds a toasty depth to balance the sweetness. Japanese mochi adds a stretchy, candy-like bite that makes them feel more whimsical. Plus, the bright colors make them extra fun for a girls’ night, a unicorn-themed birthday party or anytime you need a dessert with a little extra magic.
What is mochi?
Not to be confused with mochi ice cream, mochi are Japanese confections made from sweet rice flour. They have a soft, chewy texture similar to the doughy outer layer of mochi ice cream or a gummy candy.
Mochi can be enjoyed on its own or used as a topping for ice cream and other desserts. In this recipe, they add a fun, chewy surprise to crispy cereal bars.
Ingredients for Rainbow Mochi Rice Krispies Treats
- Rice cereal: This recipe uses two kinds of crispy rice cereal: classic Rice Krispies and a fruity version. Mixing the two gives you that fun “rainbow sprinkle” look without overpowering the classic cereal flavor.
- Butter: Salted or unsalted butter both work here, but I prefer salted to help balance the sweetness of the marshmallows. If using unsalted butter, you can stir in a small pinch of salt for the same effect.
- Mini marshmallows: These are the key to that signature gooey texture and sweet candy-like flavor. Mini marshmallows melt faster and more evenly than large ones, making them our go-to choice here. See our Test Kitchen’s favorite marshmallow brands to use in desserts.
- Mochi: These soft, chewy Japanese treats add bursts of texture throughout, making each bite extra pillowy, similar to pockets of whole marshmallows in classic cereal treats. This recipe uses bite-sized rainbow mochi, which are usually fruit-flavored. Look for them at Asian grocery stores or online.
- Sprinkles: Finish the treats with assorted rainbow sprinkles, like confetti sprinkles or colorful stars, for extra fun and a little crunch on top.
Directions
Step 1: Brown the butter
In a large bowl, mix together the crisp rice cereals and set aside.
Melt the butter in a large saucepan set over medium heat. Cook until the butter turns golden brown and smells slightly nutty, five to seven minutes.
Editor’s Tip: Keep a close eye on the butter as it cooks. Once melted, it can go from golden to burnt quickly.
Step 2: Melt the marshmallows
Reduce the heat to low and add the marshmallows to the melted butter. Stir continuously until the marshmallows are completely melted and smooth.
Step 3: Stir in the cereal and mochi
Remove the saucepan from the heat. Working quickly, add the cereal to the melted marshmallows and use a flexible silicone spatula to stir until evenly coated. Add the mochi pieces and fold until they’re well distributed.
Editor’s Tip: This mixture is super sticky, so lightly grease your spatula before mixing to make stirring and cleanup a little easier.
Step 4: Press into the pan and decorate
Transfer the mixture to a greased 13×9-inch baking pan, using a lightly greased spatula to gently press it into an even layer. Top with rainbow sprinkles, pressing lightly to help them stick. Let the treats cool completely before cutting into bars.
Recipe Variations
- Add an extract: Stir in 1 teaspoon of vanilla extract or 1/4 teaspoon of almond extract with the melted marshmallows for a subtle boost of flavor. Almond adds a bakery-style birthday cake vibe, while vanilla keeps things classic and cozy.
- Double the fruity fun: For a more colorful, fruity treat, use 2 cups of fruity rice cereal and 4 cups of plain cereal. The treats will have a brighter flavor and a more vibrant rainbow look without changing the texture.
- Make extra-gooey treats: For even softer, stretchier bars, reserve 1 cup of mini marshmallows and fold them in with the mochi. You’ll get little pockets of chewy marshmallow and candy in every bite.
How to Store Rainbow Mochi Rice Krispies Treats
Store rainbow Rice Krispies with mochi treats in an airtight container at room temperature. To keep them soft and chewy, place a sheet of parchment or waxed paper between layers to prevent them from sticking together. The treats will stay fresh for up to three days.
Can you freeze rainbow mochi Rice Krispies treats?
You can freeze rainbow mochi Rice Krispies treats, but they’re best enjoyed fresh for the softest, chewiest texture. If freezing, wrap the entire slab or individual squares tightly in storage wrap, followed by foil. Transfer to a freezer-safe storage bag and freeze for up to one month. To serve, thaw at room temperature.
Rainbow Mochi Rice Krispies Treats Tips
Where do you find mochi candy?
Most mochi candy brands are imported from Japan, so you’ll typically find them at Asian grocery stores, specialty markets or online. Look for bite-sized rainbow mochi, also called mochi bites, which are the perfect size for mixing into cereal bars.
Can you leave out the mochi?
You can leave out the mochi for more classic Rice Krispies treats, but it’s what makes these bars stand out, adding extra color and a fun, chewy texture. If you can’t find mochi, try folding in 1 cup of pastel-colored, fruity mini marshmallows for a similar effect.
What’s the secret to soft Rice Krispies treats?
There are two secrets to perfectly soft and chewy Rice Krispies treats. First, melt the marshmallows over low heat so they don’t overcook and turn tough. Then, gently press the cereal and marshmallow mixture into the pan. Avoid pressing or packing it in too tightly, which can make the bars hard.
How do you cut rainbow mochi Rice Krispies treats?
For neat squares, let the treats cool completely, then use a sharp knife, lightly greased with butter or cooking spray, to cut into squares.
Ingredients
- 5 cups crisp rice cereal
- 1 cup fruity crisp rice cereal
- 6 tablespoons butter
- 1 package (10 ounces) miniature marshmallows
- 1 cup rainbow mochi
- 2 tablespoons Confetti Sequin Sprinkles or Rainbow Star Sprinkles
Directions
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1In a large bowl, mix together cereals; set aside.
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2In a large saucepan, cook the butter over medium heat until golden brown, 5-7 minutes. Reduce heat to low. Add the marshmallows and stir until melted. Remove from heat. Working quickly, add the cereal. Once combined, add the mochi and stir until well distributed.
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3Spread the mixture onto a greased baking sheet, pressing lightly to shape it. Top with sprinkles, pressing to adhere as needed. Let cool completely. Once cool, cut into bars.
