đź“‹ Snow Globe Christmas Rice Krispie Treats Recipe
These Snow Globe Christmas Rice Krispies, made with candy melts and fondant decorations, are a great holiday rice krispie treat for kids parties, classroom parties and make a unique edible Christmas gift!
Servings 10 snow globes
Calories 147kcal
Ingredients
- 9 cups rice krispies
- 7.5 cups mini marshmallows
- â…“ cup margarine or butter
Decorations
- 1.5 -14 oz- bags of light blue candy melts 397 g bags
- Âľ - of a 14 oz bag of white candy melts
- 4 tablespoon vegetable shortening
- red fondant
- yellow fondant
- sparkling white sugar
- cake sparkles
- confectioners glaze or edible shine spray
- corn syrup
Instructions
- Spray a 9 X 13 pan and an 8X8 pan with non-stick cooking spray.
- Grease a large microwave safe bowl and a large spoon (plastic preferably) with a little vegetable shortening (this will prevent the rice krispies from sticking)*Alternatively, you can make this on a stovetop with a large saucepan, melting marshmallows and butter on low heat.
- Add margarine and marshmallows to bowl and microwave for 1 minute and 30 seconds at 50% power (½ power). Remove and stir. If not fully melted, put back into microwave in 15-20 second increments and remove and stir each time until melted. * They will melt as you stir. Do NOT overcook marshmallows!
- Once melted, remove from microwave and immediately stir marshmallow mixture into the rice krispies.
- Press â…” of the cereal mixture into a 9X13 pan, then the remaining â…“ into a square 8X8 pan. You can dampen your hands with water or lightly grease them to press into pan or use a greased spatula.Â
- Refrigerate for 15- 20 minutes.
- Melt blue and white candy melts in separate bowls for 3 minutes approx on 50 % power, add in 3 tablespoon of shortening to blue candy melts and 1 tablespoon to white candy melts. You may need to melt a little again after adding shortening (be sure it's still on 50% power or it will seize!)
- Pour the white candy melts over the rice krispie treats in the 8x8 pan, then bang on the counter to smooth out.
- Pour the blue candy melts over the 9X13 pan of rice krispie treats and spread evenly with spatula,
- Then bang pan on counter to smooth out. If there are air bubbles, poke them with toothpick, then gently bang again. (* If there are a few air bubbles left, don't worry, as it doesn't matter)
- Do the same thing with the white candy melts and the 8X8 pan of rice krispie squares
- Refrigerate another 15- 20 minutes
- When the candy melts have set (hard to the touch), remove from fridge, loosen edges of pan with a butter knife and gently ease entire rice kripies out of the pans and onto a large cutting board, candy melt side facing up.
- Cut the blue rice krispie with 3- 4 inch round cutter (preferably with a fluted edge as shown) ** They WILL crack somewhat at this stage, but don't worry because you simply gently push it back together and gently run your fingers over the cracks a few times- the heat from your hands will melt the candy melts enough to repair the cracks. And the glaze you put on later will also help to seal the cracks (then they are covered up with sparkling sugar)
- Cut a little off one end to make it a straight line (square) - this is where you'll add the base.
- Then cut the white rice krispie squares into squares, then in half again. This will be your base.
- Add the base to the bottom of the circle (where you squared it off). I just pushed it together and it stuck well enough, but you could add a little syrup or fondant to make it stick.
- Roll out fondant cut out your decorations with mini cookie cutters. I used the large end of an icing tip to cut the circles for the moon, then cut them in half and shaped them a little into a moon shape.
- Attach them to the rice krispie treats by adding a little corn syrup on the back. * You could use another scene (ie: a Christmas tree with green fondant)
- Paint with confectioners glaze OR spray with an edible glaze to give glassy look.
- Sprinkle on white sparkling sugar and cake sparkles.
- Let dry for 30 minutes or until they are no longer wet (they will still be a little sticky to the touch) Serve!
Notes
🌡️Storing;
You'll want to store these in an airtight container at room temperature for up to 3 days. If you plan to freeze them, do NOT glaze them first. Let them fully defrost (lid off container) until the fondant is completely dry before applying any glaze. They will freeze for up to 3 months, but be sure to freeze them flat (not stacked) or they will stick together.Â
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Expert Recipe Tips:
- Use shortening to prevent sticking. Grease your bowl and spoon with a thin layer of vegetable shortening before mixing; it keeps the marshmallows from sticking and makes stirring much easier.
- Don’t overheat the marshmallows. Microwaving marshmallows too long will make your Rice Krispie treats hard. Melt on 50% power and stop as soon as they’re mostly melted—they’ll finish melting as you stir.
- Press lightly for softer treats. When pressing the cereal mixture into the pans, don’t compact it too firmly. A gentle press keeps the treats soft and chewy, making them easier to cut later.
- Add shortening to your candy melts for smoother coverage. A little vegetable shortening keeps the candy melts thinner, easier to spread, and less likely to seize—especially important when covering a whole pan.
- Cut while the candy melt coating is fully set. Chill the coated treats until the candy melts are firm to the touch. If you cut too soon, the coating will smear and won’t crack cleanly.
- Expect some cracking—and fix it easily. Cracks are normal with Rice Krispie surfaces. Gently push broken areas together and warm them with your fingers; the heat will soften the candy melts and seal the cracks. The glaze and sparkling sugar will hide any imperfections.
- Use a fluted cutter for the best “snow globe” effect. Fluted edges make the globes look more decorative and reduce visible cracking compared to a straight-edged cutter.
- Warm your cookie cutter for cleaner cuts. Dip the cutter in hot water, wipe dry, and then cut. The slightly warm metal helps glide through the candy melts without excessive cracking.
- Chill briefly before attaching decorations. After cutting, chill the globes for 5–10 minutes so the surface is firm. Decorations will stick better and won’t slide around.
- Use clear corn syrup as edible glue. It’s the best way to attach fondant pieces and holds them securely without making the surface too wet.
- Decorate on parchment for easy cleanup. Place your globes on parchment or wax paper before glazing or sprinkling—this keeps the sparkling sugar contained and prevents sticking.
- Apply glaze right before sprinkling. Sprinkle sparkling sugar and cake sparkles while the glaze is still wet, so they adhere perfectly and give the “snowy” look.
- Freeze undecorated if prepping ahead. If freezing, leave off the glaze until fully thawed and the fondant decorations are dry. Freeze flat in a single layer to prevent sticking.
- Create multiple scenes for variety. Mix it up by making some globes with sleds, some with Christmas trees, and others with moons or stars—this makes a great assortment for gifting.
Nutrition
Serving: 1snow globe | Calories: 147kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 83mg | Potassium: 110mg | Sugar: 11g | Vitamin A: 895IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 3.3mg
