Sweet with a hint of tartness, these bright Lemon Rice Krispie Treats are a twist on a classic. Perfect for spring or summertime, just like my Perfect Lemon Bars!
Lemon Extract, Juice, or Zest
I use lemon extract in this recipe because it gives the whole thing a nice bright concentration of lemon flavor. However, that doesn’t mean you can’t use lemon juice or zest! Keep in mind you will have to use more lemon juice and/or zest to achieve the same intensity as lemon extract.
For this recipe you can use any of these options:
- 1/2 teaspoon lemon extract
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Do I have to use lemons?
No! This lemon rice Krispie treats recipe could easily turn into orange, lime, grapefruit, or whatever other citrus you can think of. Simply replace 1:1 extract, juice, and/or zest with your choice of citrus!
Browned Butter
Browning butter is basically melting and cooking butter until the milk solids separate and toast up nicely. The butter will go through a couple of different stages before it’s done. First, it will melt, get bubbly, then foamy, and then finally you will see the butter turn a nice amber color.
I love to brown my butter for this recipe. It leaves a slightly toasty nutty taste that surprisingly pairs really well with the lemon flavor! If you don’t want to brown your butter, you don’t have to. To each their own 
How to Make Lemon Rice Krispie Treats
For full details on how to make Lemon Rice Krispie Treats see the recipe card down below
Prep
Spray an 8×8 pan with nonstick cooking spray and set aside. Also, spray a medium pot and a rubber scraper with nonstick cooking spray.
Can I double the recipe?
Absolutely! To double the recipe prep a 9×18 glass baking dish instead of an 8×8 and double each ingredient.
Brown the Butter
In a medium pot, melt butter over medium-low heat. Continue to cook butter, swirling occasionally until golden brown, 7 minutes or so.
Add Ingredients
Stir in marshmallows and stir until completely melted. Stir in lemon extract then remove from heat. Pour in cereal and stir to coat in melted marshmallows. Once coated, pour the mixture into the prepared 8×8 pan.
Do I have to completely melt all of the marshmallows?
Nope! If you like having some unmelted marshmallow bits left in your rice Krispie mixture simply reserve 1/2 cup of marshmallows when initially adding them to the recipe. After taking the mixture off heat add cereal and reserved marshmallows and mix briefly. They will melt slightly from the heat, but not completely which is what you want.
Press Into Pan
Using lightly greased fingers, press bars down to flatten the top. Cool 15-30 minutes before cutting into squares.
Optional Toppings
Before cutting into bars, consider topping your lemon rice Krispie treats with any of these options!
- white chocolate drizzle
- lemon icing
- lemon zest
- lemon peel
Storing Lemon Rice Krispie Treats
Store Lemon Rice Krispie Treats at room temperature in an airtight container for up to 3 days. After a couple of days, they tend to get hard and dried out.
More Rice Krispie Treats to Try!
- Salted Caramel Rice Krispie Treats
- Salted Caramel Peanut Butter Rice Krispie Treats
- Maple Bacon Rice Krispie Treats
- Eggnog Rice Krispie Treats
- Strawberry Rice Krispie Treats
- Cookie Butter Rice Krispie Treats
- Ritz Krispie Treats
- Ruffles Krispie Treats
- Pumpkin Spice Krispie Squares
Here’s the printable recipe card! Be sure to print/pin/save/bookmark/share this recipe! It’s a yummy variation to the original Rice Krispie Treats recipe…and no I didn’t eat the entire pan of these….but it was close. Have a great day, friends!
Lemon Rice Krispie Treats
Ingredients
- 1/4 cup salted butter
- 3 cups mini marshmallows
- 1/2 teaspoon lemon extract
- 4 cups rice krispies cereal
Instructions
-
Spray an 8×8 pan with nonstick cooking spray and set aside. Also, spray a medium pot and a rubber scraper with nonstick cooking spray.
-
In a medium pot, melt butter over medium-low heat. Continue to cook butter, swirling occasionally until golden brown, 7 minutes or so. Stir in marshmallows and stir until completely melted. Stir in lemon extract then remove from heat.
-
Pour in cereal and stir to coat in melted marshmallows. Once coated, pour the mixture into the prepared 8×8 pan.
-
Using lightly greased fingers, press bars down to flatten the top. Cool 15-30 minutes before cutting into squares. Top with any desired topping: lemon zest, lemon icing, white chocolate drizzle, etc.
-
Store in an airtight container for up to 3 days to maintain freshness.
Notes
- 9×18 Pan: Simply double the recipe to fit into a 9×18 glass baking dish.
- Toppings: Feel free to top these lemon rice Krispie treats with lemon zest, lemon icing, or a white chocolate drizzle!
- Marshmallow Bits: If you like having some unmelted marshmallow bits left in your rice Krispie mixture simply reserve 1/2 cup of marshmallows when initially adding them to the recipe. After taking the mixture off heat add cereal and reserved marshmallows and mix briefly. They will melt slightly from the heat, but not completely which is what you want.
Nutrition
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