Red Velvet Crispy Treats

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 06/24/21
Red Velvet Crispy Treats

The Spruce / Julia Estrada
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 36 servings
Yield: 36 bars
Nutrition Facts (per serving)
69 Calories
2g Fat
12g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 36
Amount per serving
Calories 69
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 5mg 2%
Sodium 47mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Total Sugars 6g
Protein 1g
Vitamin C 3mg 15%
Calcium 6mg 0%
Iron 2mg 9%
Potassium 8mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Red velvet crispy treats are easy rice crispy treats, flavored like red velvet cake batter! Drizzle them with a little white chocolate to complete the comparison. You'll need a little dry red velvet cake mix to make this recipe, and if you're looking for ways to use up the remainder of the mix after making these cups, check out the other red velvet candies listed down below this recipe.

Ingredients

  • 3 ounces (6 tablespoons) unsalted butter

  • 1 (10-ounce) bag miniature marshmallows

  • 1 teaspoon pure vanilla extract

  • 2/3 cup dry red velvet cake mix

  • 2 tablespoons unsweetened cocoa powder

  • 6 cups crispy rice cereal

  • 3 ounces (1/2 cup) white candy coating, or white chocolate chips, optional

Steps to Make It

  1. Gather the ingredients.

    Red Velvet Crispy Treats ingredients

    The Spruce / Julia Estrada

  2. Line a 9 x 13 pan with foil, and spray the foil with nonstick cooking spray.

    aluminum foil lined baking dish

    The Spruce / Julia Estrada

  3. Combine the butter and miniature marshmallows in a large microwave-safe bowl.

    Combine the butter and miniature marshmallows in a large microwave-safe bowl.

    The Spruce / Julia Estrada

  4. Microwave for 1 minute, then stir.

    marshmallow mixture in a bowl

    The Spruce / Julia Estrada

  5. Microwave in 20-second increments if the marshmallows are not completely melted after stirring and continue until they're totally melted and the mixture is smooth.

    marshmallow mixture in a bowl

    The Spruce / Julia Estrada

  6. Add the vanilla extract, then sift the red velvet cake mix and cocoa powder over the melted marshmallows. Stir until everything is well-combined.

    Add the vanilla extract, then sift the red velvet cake mix and cocoa powder over the melted marshmallows

    The Spruce / Julia Estrada

  7. Add the rice cereal to the marshmallow bowl and stir until it is coated with the marshmallow. Using a nonstick spatula, or spraying a spatula periodically with nonstick cooking spray might make this job easier if it is difficult to stir.

    Red Velvet Crispy Treat mixture in a bowl

    The Spruce / Julia Estrada

  8. Scrape the candy into the prepared pan and press it into an even layer.

    Red Velvet Crispy Treat mixture in a baking dish

    The Spruce / Julia Estrada

  9. Allow it to sit at room temperature until cool.

    Red Velvet Crispy Treat mixture in a baking dish


  10. Melt white candy coating or white chocolate chips in the microwave, if desired, and drizzle across the top of the crispy treats.

    candy coating on top of the velvet rice crispy treat mixture in a baking dish

    The Spruce / Julia Estrada

  11. Let it set completely, then cut the treats into small squares to serve. Store red velvet crispy treats at room temperature for up to a week.

    Red Velvet Crispy Treats

    The Spruce / Julia Estrada

Recipe Tags: