These lemon poppy seed Rice Krispie treats are soft, gooey, and packed with bright citrus flavor from fresh lemon juice and zest. They have everything you love about the classic childhood treat, chewy marshmallow, buttery cereal, that irresistible pull-apart texture, but with a fresh, sunny twist and subtle crunch from the poppy seeds.
Jump to:
Why You'll Love This Recipe
- Fresh lemon flavor- The fresh lemon zest and juice give them a fresh, tangy twist that makes them feel extra special compared to classic Rice Krispie treats.
- Easy to make- These treats are done in under 45 minutes and require no baking, like my chocolate dipped Rice Krispie treats! They're perfect for spring parties or when you want something sweet without turning on the oven.
- Extra marshmallows folded in- The extra mini marshmallows folded in at the end create pockets of gooey texture in every bite, while the poppy seeds add a subtle crunch that pairs perfectly with the lemon.
For more fun lemon poppy seed desserts, check out my lemon poppy seed cookies and lemon poppy seed cake!
Ingredient Notes
- I used unsalted butter but salted butter is fine! Butter keeps your treats soft and chewy and prevent them from drying out.
- You need 2 10-ounce bags of regular or mini marshmallows. I used mini marshmallows and took out 1 cup to stir into the treats so you get gooey chunks in every bite. You can use regular marshmallows, but if you do, you'll have to cut up the cup you take out into smaller pieces.
- Don't forget the vanilla extract and salt! These are essential for enhancing the flavors and taking these treats over the top.
- Use freshly grated lemon zest and lemon juice, not the bottled stuff. Fresh lemon juice is much more bright and tangy. You'll need 2 lemons for the lemon zest, but the juice from just one.
- You can use brand name Rice Krispies cereal or any kind of puffed rice cereal.
- The poppy seeds are optional, but I like the extra pops of crunch they add. You can substitute chopped pistachios for even more crunch.
For the full list of ingredients and measurements, see the recipe card below.
Expert Baking Tips
- Melt the marshmallows on low heat. If your heat is too high, you might burn the marshmallows!
- Mix in the lemon juice on low. When mixing in the vanilla, salt, and lemon juice and zest, keep the heat on low because the marshmallows firm up quickly once the heat is off.
- Grease your knife. Before you cut the treats into squares, carefully grease your knife with a cooking spray so it doesn't stick to the marshmallow.
Step by Step Instructions
Step 1: Add your butter and marshmallow to a large pot over medium-low heat. Stir constantly until the butter and marshmallows fully melt.
Step 2: Turn the heat down to low and stir in the vanilla, salt, lemon juice, and lemon zest.
Step 3: Whisk the Rice Krispie cereal and poppy seeds together, then fold in the marshmallow mixture and remaining mini marshmallows until the cereal is fully coated.
Step 4: Press the mixture into a well greased 9x13" pan lined with parchment paper. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before slicing so the marshmallow sets.
Storage
Store your leftover lemon poppy seed Rice Krispie treats in an airtight container at room temperature for up to 1 week. Place sheets of wax paper between each layer so the bars don't stick together. They'll stay fresh for up to 1 week.
More Lemon Recipes to Try
๐ Recipe
Lemon Poppy Seed Rice Krispie Treats
Equipment
- 1 9x13" pan
- 1 large pot
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 140 grams unsalted butter
- 566 grams marshmallows regular or mini, divided into 513 grams and 53 grams (53g is about 1 cup, which should be mini or chopped up regular marshmallows)
- ยฝ teaspoon vanilla extract
- โ teaspoon salt
- 2 tablespoons lemon zest from 2 lemons
- 3 tablespoons lemon juice from 1 lemon
- 226 grams Rice Krispies cereal
- 2 tablespoons poppy seeds
Instructions
- Lightly grease a 9x13-inch pan and line it with parchment paper, leaving a slight overhang for easy removal. Set aside.
- Add the butter and marshmallows (leaving out about 1 cup) to a large pot set over medium-low heat. Stir with a rubber spatula until the butter is melted and the marshmallows are completely smooth. Stir constantly so the marshmallows don't burn or stick to the bottom.140 grams unsalted butter, 566 grams marshmallows
- Reduce the heat to low and stir in the vanilla, salt, lemon juice, and lemon zest. Remove the pot from the heat once everything is smooth.ยฝ teaspoon vanilla extract, โ teaspoon salt, 2 tablespoons lemon zest, 3 tablespoons lemon juice
- In a large bowl, whisk together the Rice Krispies cereal and poppy seeds. You can also pour them directly into the pot with the marshmallow mixture for easier clean up.226 grams Rice Krispies cereal, 2 tablespoons poppy seeds
- Pour the warm marshmallow mixture over the cereal, then gently fold until evenly coated. Add the extra mini marshmallows and fold just until combined so you still have pockets of whole marshmallows throughout.
- Transfer the mixture to the pan and gently press it into an even layer using a greased spatula or your hands. Avoid pressing too firmly, or the treats can turn dense.
- Cover with plastic wrap and refrigerate for at least 30 minutes or until the treats are set. Garnish with more lemon zest, slice, and enjoy!
Comments
No Comments