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Delicious Circus Animal Cookie Rice Krispie Treats on a colorful plate.

Circus Animal Cookie Rice Krispie Treats

A playful and colorful treat that combines nostalgic Circus Animal Cookies with gooey marshmallows and Rice Krispies, perfect for parties and bake sales.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 ounces Circus Animal Cookies Gives the bars their signature vanilla fondant flavor and colorful crunch.
  • 10 ounces Mini marshmallows Acts as the binder; use fresh ones for smooth melting.
  • 6 cups Rice Krispies cereal Provides classic snap and lightness.
  • 4 tablespoons Unsalted butter Adds richness and helps the mixture set.
  • 3 tablespoons Multi-colored nonpareils Used for decorative topping.
  • 3 tablespoons Colored sprinkles For added color and texture.
  • 1/2 cup White chocolate chips For drizzling on top.
  • 1–2 drops Red food coloring To color the white chocolate for drizzling.
  • 1/2 teaspoon Heavy cream (optional) To thin the white chocolate for drizzling.

Method
 

Preparation
  1. Grease a 9×13-inch baking dish with cooking spray.
  2. Pulse Circus Animal Cookies in a food processor until you have a mix of fine crumbs and small pieces; reserve 1/2 cup for topping.
Melting
  1. Melt butter in a large pot over low heat, then add mini marshmallows and stir until smooth.
Mixing
  1. Fold in Rice Krispies, cookie crumbles (except reserved pieces), and 2 tablespoons of each sprinkle.
Pressing & Topping
  1. Press mixture into the prepared pan evenly and scatter reserved cookie pieces on top.
Drizzling
  1. Melt white chocolate chips in the microwave until smooth, adding heavy cream for thinner consistency if desired.
  2. Drizzle plain white chocolate over the treats, then drizzle pink chocolate in the opposite direction.
Setting
  1. Top with remaining sprinkles before the drizzle sets, then let cool until set.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 2 months.