Eggnog Rice Krispies Treats

updated Dec 22, 2020
Eggnog Rice Krispie Treats

These holiday Rice Krispies treats are made with sweetened condensed milk and jazzed up with nutmeg, cinnamon, and brandy.

Makes16 squares

Prep10 minutes

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Eggnog rice krispies are stacked on parchment paper.
Credit: Yossy Arefi

I am, and have always been, a lover of Rice Krispies Treats. I’m a sucker for them all, from the flat and crispy ones sold at the Edward Devotion Elementary School bake sales to the ginormous ones for purchase at Taylor’s, the bakery near my first apartment in the East Village of New York. I still remember this 2007 New York Times article about browned butter Rice Krispies treats — a revelation in Rice Krispies treats cookery at the time — and how emboldened I felt that my favorite low-brow and somewhat childish treat was finally getting the press it deserved.

Cut to about a year-and-a-half ago when I found myself stationed next to Libby Willis of Meme’s Diner at the Cherry Bombe Jubilee. I was serving up coconut cupcakes with mango buttercream, and brilliant Libby was serving up the best Rice Krispies treats I’d ever tasted. I ate too many to count through the course of the afternoon, and although I praised them ad nauseam, it never occurred to me to ask if, perhaps, there was a secret ingredient. Luckily Kitchn’s Editor-in-Chief, Faith, was not afraid to ask, and the secret was revealed: sweetened condensed milk.

Credit: Yossy Arefi

Sweetened condensed milk is a game-changing Rice Krispies treat ingredient because it keeps the treats extra soft and creamy, adds a lovely milk-y flavor, and basically brings everyone who tastes them to their knees. And if you really want to take advantage of the creamy, milky flavor that the sweetened condensed milk so generously provides, might I suggest to you these eggnog Rice Krispies treats? A little nutmeg, some cinnamon, and a glug (or three) of booze is all it takes to transform an already spectacular treat into something a tad more sophisticated, and perfect for the holidays. I like to use salted butter in these to cut the sweetness, and although festive-me likes them with brandy, they are also lovely with dark rum or bourbon.

Eggnog Rice Krispie Treats

These holiday Rice Krispies treats are made with sweetened condensed milk and jazzed up with nutmeg, cinnamon, and brandy.

Prep time 10 minutes

Makes 16 squares

Nutritional Info


  • Cooking spray or butter

  • 8 tablespoons

    (1 stick) salted butter

  • 1/3 cup

    sweetened condensed milk

  • 2 to 3 tablespoons

    brandy, dark rum or bourbon

  • 1 (10-ounce) bag

    mini marshmallows

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    freshly grated nutmeg, plus more for dusting the finished treats

  • 1/4 teaspoon

    ground cinnamon

  • 1 teaspoon

    vanilla extract

  • 6 cups

    puffed rice cereal, such as Rice Krispies

  • 1 cup

    mini marshmallows (optional but encouraged)


  1. Coat an 8x8x2-inch baking pan with cooking spray or softened butter. Line the pan with a parchment paper sling that hangs off two sides.

  2. Melt 1 stick salted butter in a large pot over medium heat. Add 1/3 cup sweetened condensed milk and 2 to 3 tablespoons liquor of choice. Stir with a flexible spatula until the mixture is combined and just starting to bubble, about 2 minutes.

  3. Add 10 ounces mini marshmallows, 1 teaspoon kosher salt, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon ground cinnamon, and stir until the marshmallows are melted. Add 1 teaspoon vanilla extract and stir to combine. Remove the pot from the heat.

  4. Add 6 cups puffed rice cereal and 1 cup mini marshmallows, if using, and stir until evenly coated. The extra cup of marshmallows is a little fussy, I know, but provides pockets of melted gooeyness throughout each treat.

  5. Transfer the mixture to the prepared pan. Cover with plastic wrap and press down lightly with your hands to evenly flatten the treats. Uncover and dust with more grated nutmeg. Let cool 1 to 2 hours.

  6. Grasping the excess parchment, remove the slab of treats from the pan and place on a cutting board. Cut into 16 squares.

Recipe Notes

Make ahead: Rice krispie treats are best served within about a day of making them, so they are at their softest and creamiest. Cut them only right before serving.

Storage: Store them in the pan, covered in plastic wrap, or place them in a zippered plastic bag, for up to 3 days.

Marshmallows: If you cannot find mini marshmallows, use 10 ounces regular-sized ones. If you want to include the extra cup of mini marshmallows, cut the large ones into small pieces until you have 1 cup.