Lemon Meringue Rice Krispie Treats

Recipes

Medically reviewed by Christiana George Updated Date: January 6, 2026

These bright and cheerful beauties came about after I found a bag of lemon meringue marshmallows at Walmart.  I thought, hmmm, lemon meringue Rice Krispie treats?  Yep, that sounded like a good idea.  By adding fresh lemon juice and rind, I achieved a nice tartness.  And the meringue balanced it off with a little bit of sweetness.  If you love lemon meringue pie, you are going to love these fun, easy treats.

The Rice Krispie bars are pretty basic…cereal, marshmallows, butter, and some lemon juice and rind.

For the meringue, I made a Swiss Meringue.  I kind of combined Martha Stewart’s recipe and Sweetapolita’s intructions.  I did heat my egg whites and sugar in my stand mixer bowl over a pot of water.  And I heated them to 160º F.



I did not however, have any cream of tartar, so I skipped on that.  But the meringue did hold up anyway.

 I did my little happy dance when it all worked out.  I really didn’t feel like going out to the store at night just for cream of tartar.

At this point you can spread this delicious marshmallowy goodness on top of the Rice Krispie treats and cut into squares.

Or, if you feel creative, you can pull out your cookie cutters and cut out cute Easter shapes, then spread them with the meringue.

For the bunny, I left the meringue white and I added a dab of Wilton’s black decorating frosting that I used here.

For the chickie, I added a bit of Wilton’s yellow gel food coloring to the meringue.  And I cut a wedge of an orange candy melt wafer to make the beak.  You can probably use an orange gummy candy also.

Also for added interest, if you have a kitchen hand torch, you can torch the tops of the meringue to give it that “baked”look.  Don’t worry , they still taste the same whether you torch them or not. 



Lemon Meringue Rice Krispie Treats

by The Sweet Chick

Prep Time: 20 minutes

Cook Time: 10 minutes

Keywords: stove top dessert snack lemon rice krispies meringue Easter bars rice krispie treats American

Ingredients (24 squares)

For the treats

  • 3 tablespoons butter
  • 1 bag (8 oz.) Campfire Lemon Meringue Mallow Bursts
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 5 cups Rice Krispie cereal

For the meringue



  • 2 egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract

Instructions

For the treats

In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.

Remove from heat and add lemon juice and zest. Stir until completely mixed.

Then add the Rice Krispie cereal. Mix until all is well incorporated.

Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.

Place in fridge to cool and set.

For the meringue

Fill a medium saucepan with about 1 inch of water and bring to a simmer over medium heat.



Place egg whites and sugar in a metal stand mixer bowl and clip on a candy thermometer. Place bowl over simmering pot of water.

Whisk egg whites/sugar mixture constantly until the temperature reaches 160º F on the thermometer.

Then remove bowl from stove and attach to stand mixer with whisk attachment.

Starting at medium/low speed, begin to whisk egg whites/sugar mixture for about 2 minutes.

Then increase to a medium/high speed and whisk until mixture thickens and the mixer bowl is cool to the touch, about 10 minutes. Then add vanilla extract and give it one more good whisking to blend well.

The texture of the meringue should be fluffy and it should have a glossy finish. (It should look like marshmallow fluff you buy in a jar.)

With a spatula, spread meringue over the cooled Rice Krispie treats, cut into squares and enjoy!

Note: the Rice Krispies can be made ahead of time, but the meringue needs to be made the day of or the night before you plan to serve it. The meringue can be kept in an airtight container in the fridge for about one day, but after that it will become dry.



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Mocha Swirl M&M; Cookies

Recipes

Christiana George
Updated Date:
December 17, 2022

Well, thank you Blizzard of 2013 for dumping over two feet of snow in my yard.  And my hubby thanks you for all the work you have given him.  As if that wasn’t enough, the day of the blizzard our oil furnace decided to stop working.  Blizzard and no heat, yay bonus!  Oh and the best part is our street was not plowed. The only way out was the path my husband had snow-blown on the sidewalk, leading to the main street that was plowed. Thank goodness we are the first house on the block. So I packed my bags, layered up the kids and myself  in our snowsuits, and trekked up the hill to meet my brother in his truck.  He drove us to my mom’s house, where I had to wait in the truck with two impatient kids while my father and two of my brother’s finished snow-blowing my parent’s very long driveway.

My husband had stayed behind to try to fix the furnace, but wasn’t able to get it completely working till the following day.  But he was able to come enjoy a sleepover at my parent’s house with the rest of us.  At least we had a warm place to stay.  We were able to go home Sunday, but didn’t venture out very far.  Most streets are still not plowed, those that are have only one car width open.  Our neighbors got desperate to get out and everyone with a snow blower was in the street trying to clear a path out of the neighborhood. 

My daughter was out of school on Friday, today and now tomorrow also because the school parking lots were not cleared.  No one knows where to put all this snow.  And today we had freezing rain on top of it.  Sorry for the rant, but I have been stuck in this house for too long.  Hopefully, it will be safe to go back to work tomorrow.  If not, I may have to bake again.  We only have four more of these cookies left.



Wanna make some of your own?  Here are the ingredients.  Not too complicated.  If you can’t find the Jif Mocha Cappuccino spread, you can always substitute with Nutella.

You can go the easy route and just make regular cookies.  Or you can fancy them up a bit.  I found a Wilton heart shaped whoopie pie pan on clearance at Target and used it to make some heart shaped cookie.

I used the same amount of dough as the other cookies, except I flatten it out into the heart shaped cavities.

You can leave them plain or decorate them with some frosting and sprinkles.  I used some Betty Crocker Decorating Icing.  It worked out well.  You just can’t stack them, because the frosting doesn’t harden.  But it sure is easy and quick to use.

Plain or decorated, they taste just as good.  So make some for your sweetheart or treat yourself to some.

Mocha Swirl M&M Cookies

by The Sweet Chick



Prep Time: 15-20 minutes

Cook Time: 7 minutes

Keywords: bake dessert snack mocha cappuccino spread cookie American

Ingredients (36 cookies)

For the cookies

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1/2 cup vegetable shortening
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup Jif Mocha Cappuccino spread
  • 1 cup M&M’s

For the topping

  • 1 can Betty Crocker Decorating Icing
  • sprinkles

Instructions

For the cookies



Preheat oven to 375ºF

Blend together the flour, baking soda, and salt in a small bowl and set aside.

In a stand mixer, beat together butter and shortening until creamy.

Add sugar and vanilla and beat medium speed until well blended.

Beat in eggs, one at a time, mixing well in between.

Add flour mixture, and beat on low until all incorporated.

By hand, mix in the Mocha Cappuccino spread just until you get a marble effect.

Then mix in M&M’s by hand as not to break them.

Then drop by cookie scoop full into the heart cavities of you greased baking pan or on a greased baking sheet about 2 inches apart.



If using the heart shaped baking pan, flatten out the dough by hand so it evenly fills out the heart cavities.

Bake at 375ºF for 7 minutes, then remove from oven and wait 5 minutes before transferring them to a cooling rack.

Allow the cookies to cool completely before adding any toppings. (Or just eat one now, no one will notice.)

For the topping

Attached one of the enclosed nozzles to the Decorating Icing can. I used the star tip. Decorate as desired, then add sprinkles if you want.



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