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Espresso Rice Krispie Treats With Baileys

Rice Krispie treats don’t really need any improvements. However, you might think twice about eating plain rice krispie treats after trying these espresso rice krispie treats with Baileys Irish Cream.

Espresso Rice Krispie Treats With Baileys

Baileys Rice Krispy Treats

These espresso rice krispie treats with Baileys are a great last minute treat for St. Patrick’s Day. They don’t require any real baking and take less than an hour to make. The hardest part? Getting everything together to make the espresso.

Basic rice krispie treats are pretty easy to make on their own. All you really have to do is melt some butter and marshmallows and mix them into the rice cereal. Even if you can’t bake, you can make these!

Baileys Rice Krispy Treats

So what goes in with the marshmallows? A large espresso shot and a few tablespoons of Baileys. The Baileys liqueur gives it a fun St. Patrick’s Day twist. Also, it pairs seamlessly with the espresso. To balance out the sweetness of the Baileys/marshmallow combo, I used puff brown rice cereal to hold everything together. The brown rice cereal definitely cuts down on the sweetness and isn’t super sugary like the classic cereal. It’s not a necessary switch, but it helps out so everything isn’t super sweet and overpowering. The butter also gets browned before it mixes in with the cereal for a nice toasty flavor.

Not Your Normal Rice Krispy Treat

Baileys Rice Krispy Treats

These rice crispy treats are definitely a grown-up version of your favorite sweet treat. Between the Baileys, the coffee, and the brown rice cereal, they are probably better suited for an older crowd anyway. Since these treats don’t go through a full cooking process, you are going to want to measure out the Baileys (or don’t if you want to go full in on celebrating the holiday!). I would suggest going with around three tablespoons of the liqueur. Three is a good amount where you can taste the alcohol, but it isn’t overpowering in any way. The coffee also enhances the flavor of the Baileys, so if you want a stronger flavor, add more espresso if anything.

Once you’ve got the mix-in sorted, it’s time to focus on the marshmallows. The marshmallows make it or break it when it comes to the treats. Too much and they are just too gooey. Not enough and they are just dry. For this recipe, I would recommend using one and a half to two bags of large marshmallows. I know I just said having the right ratio is important, but if you like them on the gooey side, use the two bags. If you are using the brown rice cereal, I would suggest using up to two bags of marshmallows. They are a little drier and less sweet, so the extra marshmallows don’t offset the recipe.

Not A Baileys Fan? No Problem

Baileys Rice Krispy Treats

If you don’t like Baileys or don’t want to make these for St. Patrick’s Day, just leave out the liqueur. You can add in more espresso to replace the flavor or a coffee extract if you want, but it doesn’t change the recipe if you don’t put it in. Because this recipe doesn’t require any real baking, it’s easier to adjust and add in mix-ins as you would like.

Check out the recipe below and have a great St. Patrick’s Day!

Espresso Rice Krispie Treats With Baileys

Recipe by Margo Gothelf Course: DessertCuisine: dessertDifficulty: easy


Prep time


Cooking time



These Espresso Rice Krispie Treats With Baileys take what you love about a classic sweet treat and add a bit of St Patrick’s Day flavor to them.


  • 8 tablespoons, (1 stick) unsalted butter

  • 2 10 oz bags of large marshmallows

  • 1/4 cup freshly brewed espresso

  • 3 tablespoons Baileys Irish Cream

  • 1 teaspoon vanilla

  • 3-4 cups brown rice puffed cereal


  • Prepare a square 8×8 baking dish with parchment and grease. Set aside.
  • In a medium or large-sized saucepan, melt the butter until it browns on medium-low heat. The butter will melt like normal, turn a golden color, slightly foam, and then brown. This process will take about 3-6 minutes. Stir the butter periodically, but keep a close watch on it. Once it gets to the browning process, it happens fast and can burn quickly.
  • While the butter is browning prepare the espresso however you would like. I use a small Moka pot to make the fresh shot, but instant would work as well.
  • When the butter is brown, remove it from the heat and add in the espresso and the Baileys. Add the mixture in carefully as it might spatter when it hits the butter. Mix it quickly to combine and set it back on the heat. Slowly add in the marshmallows, starting with 1 and 1/2 bags. Mix until melted over medium heat. Don’t rush the process and up the heat. Be patient, otherwise, everything will burn.
  • When the marshmallows look soupy, fold in the cereal. You’ll have to work quickly in this process before the cereal starts to harden from the marshmallows. If there is too much marshmallow mixture add in more cereal if needed. You can also add in more marshmallows if needed.
  • Add the cereal mixture into the dish and use a spatula to make an even layer. Use your hands or a sheet or parchment to make a flat and even layer. If everything is sticking to the spatula, spray it with some cooking spray. It will help everything make a smooth transition from the pot to the dish without everything sticking to each other.
  • Let the treats sit in the pan and cool completely, about 30 minutes. When ready, cut into large square to serve. The treats will last 3-4 days in an airtight container. They will last longer but they will just start to go stale.

Did you make this recipe?! Let me know and share it on Instagram. Tag @crispcrumble and use the hashtag #crispandcrumble. 


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