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Last Updated on March 12, 2026 by becky
Made with puffed rice cereal, gooey marshmallow, green gel food coloring, and rainbow sprinkles, these shamrock Rice Krispie treats make the easiest Saint Patrick’s Day dessert!
Why Make Shamrock Rice Krispie Treats?
A bright and colorful addition to any Saint Patrick’s Day party, these shamrock treats only require a handful of (reasonably affordable!) ingredients, and provide a nice alternative to traditional shamrock-shaped sugar cookies, or other common St. Patrick’s Day desserts like Irish cream pudding.
As written, this recipe contains no nuts or eggs, and are easily made gluten-free if you choose a gluten-free puffed rice cereal (unfortunately, the brand-name version does not qualify) so they’re a good option for a classroom treat. They’re also easy to make, so kids can help with the cutting and decorating. Just be sure an adult handles the hot marshmallow step!
Choosing your Shamrock Cutter
To cut out my shamrock treats, I used this 2 1/2-inch shamrock cutter by Ann Clark:
They also sell a 3 1/4-inch version, which would work, too, but won’t yield quite as many treats. I don’t suggest going much bigger or smaller than the 2 1/2-3-inch range.
Tinting and Flavoring Shamrock Rice Krispie Treats
To achieve a vibrant green color, I chose my trusty Chefmaster gel food coloring in Leaf Green; Neon Brite Green or Mint Green would also work nicely. Whichever color you choose, be sure to add it small doses (a drop or two at a time), or use a knife to add the gel to avoid squeezing in too much all at once.
I recommend sticking with with gel food coloring, rather than water-based colors from the supermarket. Gels contain more concentrated color, so you’ll only need a couple of drops to create bright green shamrocks.
Shamrock Rice Krispie Treats Tips & Tricks
When using your hands to press the marshmallow cereal mixture onto the silicone mat, it’s helpful to keep a bowl of water nearby to dip your fingertips periodically to prevent them from sticking. You can also use a well-oiled rubber spatula, but I found it easier to achieve a uniform thickness when using my hands rather than a tool.
After cutting, you will have some bits and pieces of the cereal mixture left over. Feel free to save these for snacking! Do not try to press the mixture back together to make more treats. I experimented with this and unfortunately it does not work.
Decorating the Shamrock Treats
I decorated my shamrock Rice Krispie treats with rainbow sprinkles, because they remind me of the traditional “pot of gold at the end of the rainbow” motif you often see around Saint Patrick’s Day. However, you can switch things up and use rainbow nonpareils, shamrock sprinkles, green and white sprinkles, green sanding sugar, or Saint Patrick’s Day sprinkles instead.
I also added a dusting edible glitter for a bit of sparkle, but it’s totally optional! You could also use foil stars or hearts, or even add a few flakes of edible gold leaf.
If you want, feel free to tint your white chocolate, or substitute green candy melts. Green shamrocks with green chocolate and green sanding sugar could be really fun! Or, use milk or dark chocolate for drizzling instead.
Make-Ahead and Storage Suggestions
I suggest making these shamrock Rice Krispie treats on the day you plan to eat or serve them. (I tested this recipe on the 8th of the month, and by end of day on the 10th my treats were already crunchy and stale. And while a stale cookie can sometimes be redeemed with a dunk in a mug of coffee, a hard cereal treat is not very enjoyable!)
Store leftovers in an airtight container at room temperature, layered between sheets of wax paper or parchment to prevent the shamrocks from sticking together.
Other Saint Patrick’s Day desserts you might enjoy:
Peppermint Cake Balls
Irish Cream Pudding
Lucky Charms Bark
Peppermint Marshmallows
Shamrock Sugar Cookies
Homemade Saint Patrick’s Day Sprinkles
Shamrock Meringues
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Shamrock Rice Krispie Treats
- Total Time1 hour 30 minutes
- Yield16 - 18 2 1/2-inch shamrocks 1x
A shamrock Rice Krispie treats recipe made with gooey marshmallow, puffed rice cereal, green gel coloring, and plenty of rainbow sprinkles.
Ingredients
90 grams unsalted butter (6 tablespoons)
300 grams marshmallows (10 1/2 ounces; about 3 1/2 cups large (not mini) marshmallows)
1/8 teaspoon fine sea salt
Green gel food coloring (I used Chefmaster‘s Leaf Green)
140 grams puffed rice cereal (5 ounces; about 4 1/2 cups)
Nonstick spray, for greasing spatula and cutter
To Decorate:
50 grams chopped white chocolate or chocolate chips (1 3/4 ounces; about 1/4 cup), melted
Rainbow sprinkles
Edible glitter
Instructions
Line a 12 x 14-inch tray with a silicone baking mat.
Add the butter to a large, heavy-bottomed saucepan or stock pot. Melt the butter.
Add the marshmallows, and continue stirring until completely melted.
Remove from heat. Stir in the fine sea salt and green gel food coloring.
Stir in the puffed rice cereal, and continue stirring until well combined, with no dry cereal remaining.
Pour mixture onto prepared tray.
With damp fingertips, press down* until evenly distributed and about 3/4-inch thick.
Set aside and allow to cool at room temperature, at least 1 hour. Meanwhile, line a large tray, or two smaller trays, with silicone baking mats.
With a well-greased 2 1/2 – 3-inch shamrock cookie cutter, cut the slab into shamrock shapes. (Save the scraps for snacking!)
Transfer shamrock rice krispie treats to prepared tray(s).
In a microwave-safe bowl, melt the white chocolate in the microwave in short intervals, stirring periodically to prevent burning.
Transfer to a piping bag. Pipe white chocolate in zigzags over the shamrock rice krispie treats.
Sprinkle with rainbow sprinkles.
Dust with edible glitter.
Serve immediately.
Place leftover treats in an airtight container, layered between sheets of parchment. Store at room temperature for up to 3 days.
Notes
*Do not pack the cereal mixture too firmly, or your treats will be difficult to cut (and chew!)
- Prep Time: 30 minutes
- Cooling Time: 1 hour
- Category: Brownies and Traybakes
- Method: Stovetop
- Cuisine: Desserts
These are so easy and we loved making them for Saint Patrick’s Day!