So last weekend, I found myself in a whirlwind of holiday prep. Alex, with his insatiable sweet tooth, requested something fun for Thanksgiving, and that's when it hit me—Turkey Rice Krispie Treats! They're festive, easy, and a hit every single time. Plus, they're just the right mix of gooey marshmallow and chocolate goodness that even Donald can't resist stealing a few.
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If you're also gearing up for Thanksgiving or any fall gathering, you might also love my Gluten-Free Lemon Crinkle Cookies.
Why you’ll love this recipe
These treats are perfect when you're short on time but want maximum "wow" factor. They're a kid-friendly project, making them a hit with Sarah who can't wait to decorate and devour them. Quick, tasty, and minimal clean-up—what’s not to love?
Ingredients
- 4 ⅔ cups Rice Krispies
- 4 tablespoons salted European butter
- 10 ounces marshmallows
- ½ cup semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder (optional)
- Jumbo candy eyes
- 6 to 8 pieces EACH of red, orange, and yellow Starburst candy
Step-by-step instructions
- Line a baking tray with parchment paper. Set aside.
- Pour the Rice Krispies into a large bowl greased with cooking spray.
- Coat a saucepan with cooking spray. Add butter, marshmallows, chocolate chips, and cocoa powder (if using).
- Heat over medium-low, stirring frequently, until marshmallows are almost melted. Remove from heat and stir until smooth.
- Pour the chocolate marshmallow mix over the Rice Krispies. Stir well to coat.
- Spread mixture onto the baking tray in a rough rectangle, about 12x9 inches by ¾ inch thick.
- Refrigerate for 5 to 10 minutes to cool.
- Cut out circles, close together for less waste.
- Chill again until firm—about 30 minutes.
- Decorate: Use corn syrup to adhere candy eyes and decorations.
- Beak: Microwave a yellow Starburst for 5 sec to soften, flatten, cut into a triangle. Place under eyes.
- Wattle: Microwave a red Starburst, roll into a ball, pinch a point, place near the beak.
- Feathers: Repeat with red, yellow, and orange Starbursts. Roll each into points and arrange under turkey.
Recipe tips & variations
Feel free to get creative with decorations. Try using pretzels for legs or candy corn for a fun twist. And if you're short on European butter, regular butter will do just fine!
Storage & reheating
Store these treats in an airtight container at room temperature, and they’ll stay fresh for about a week. There's no reheating needed, just grab and enjoy!
FAQs
How do you shape and decorate Turkey Rice Krispie treats so they hold together well?
Make sure your mixture is well-cooled so it holds its shape when cut. A bit of corn syrup helps candy decorations stick.
Can I make these Rice Krispie turkeys ahead of time for Thanksgiving?
Absolutely! They keep well in an airtight container for a few days, making them an ideal make-ahead treat.
What’s the best way to melt the marshmallows and chocolate without burning them?
Stir constantly over medium-low heat and remove as soon as they're almost melted to use the residual heat for smoothing.
How should I store Turkey Rice Krispie treats to keep them fresh and soft?
Keep them in a sealed container at room temperature to maintain their chewy texture.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Turkey Rice Krispie Treats
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Gluten-free
Description
Delicious and festive Turkey Rice Krispie Treats, perfect for Thanksgiving celebrations.
Ingredients
- 4 ⅔ cups Rice Krispies
- 4 tablespoons salted European butter
- 10 ounces marshmallows
- ½ cup semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder (optional)
- Jumbo candy eyes
- 6 to 8 pieces EACH of red, orange, and yellow Starburst candy
Instructions
- Line a baking tray with parchment paper. Set aside.
- Pour the Rice Krispies into a large bowl greased with cooking spray.
- Coat a saucepan with cooking spray. Add butter, marshmallows, chocolate chips, and cocoa powder (if using).
- Heat over medium-low, stirring frequently, until marshmallows are almost melted. Remove from heat and stir until smooth.
- Pour the chocolate marshmallow mix over the Rice Krispies. Stir well to coat.
- Spread mixture onto the baking tray in a rough rectangle, about 12x9 inches by ¾ inch thick.
- Refrigerate for 5 to 10 minutes to cool.
- Cut out circles, close together for less waste.
- Chill again until firm—about 30 minutes.
- Decorate: Use corn syrup to adhere candy eyes and decorations.
- Beak: Microwave a yellow Starburst for 5 sec to soften, flatten, cut into a triangle. Place under eyes.
- Wattle: Microwave a red Starburst, roll into a ball, pinch a point, place near the beak.
- Feathers: Repeat with red, yellow, and orange Starbursts. Roll each into points and arrange under turkey.
Notes
- Feel free to get creative with decorations. Try using pretzels for legs or candy corn for a fun twist.
- If you're short on European butter, regular butter will do just fine!
- Store these treats in an airtight container at room temperature, and they’ll stay fresh for about a week.
- No reheating needed, just grab and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 treat
- Calories: 160
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
