Now that I’ve discovered the secrets to super soft rice krispie treats, I’ve been going a little overboard with making them over and over again.  Fortunately, there are endless delicious variations to this classic treat so hopefully it will be a while before we get sick of them.

A brief disclaimer: if you don’t love eggnog, you will likely not enjoy this version of rice krispie treats.  Eggnog seems to be one of those things that people either really love or can’t stand and the flavor comes through strong here.  We’re not talkin’ a slight hint of eggnog flavor, we’re talkin’ eggnog is front and center in your face in the best way possible.  So for all of you eggnog loving folks out there, get ready for some holiday deliciousness!

If the thought of eggnog grosses you out but caramel rice krispie treats sound appealing, you could actually just use heavy cream or coconut milk in place of the eggnog and omit the rum extra.  Voila!  Eggnog free caramel rice krispie treats!

This version came about because I am determined to perfect my caramel game and of course it’s the season for eggnog so it seemed liked the perfect opportunity to kill three birds with one stone.  I also knew caramel and eggnog would be delicious together because by brother-in-law’s girlfriend made mini caramel eggnog cupcakes last Christmas and it was all I could do to not grab the whole tray of them and run away to have them all to myself.  I love eggnog anyway and who doesn’t love caramel so the combo, for me, was killer.  Thanks, Mckenna!

Caramel has pretty much been the bane of my existence for the last few months.  I can’t seem to find the perfect temperature where the sugar won’t burn but it will brown fast enough to melt everything evenly.  I’m so close I can taste it, literally.  I generally still end up with a really great caramel sauce but I can’t seem to leave it alone enough to prevent at least a few tiny sugar lumps from being left behind.  I just strain them out in the end and I’m good to go but it will be a beautiful day when I can cook a perfectly lump free batch of caramel.

For those of you who have already mastered the art of caramel sauce, this will be a breeze.  For those that haven’t, don’t worry.  The most important thing is to not burn the sugar.  Almost all of the other caramel issues can be fixed one way or another.

Caramel Eggnog Rice Krispie Treats

The perfect way to make classic rice krispie treats a little more festive. You'll have extra eggnog caramel sauce left over too. Use it on cookies, ice cream, in hot chocolate, in cake, or just on a spoon. 😉
Course Dessert
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 9 servings



  • 4-5 Tbsp butter salted
  • 10 ounces marshmallows
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 6 cups rice krispies cereal 160 grams
  • cinnamon to taste
  • nutmeg to taste

Eggnog Caramel

  • 1 cup granulated sugar
  • 6 Tbsp butter cold, unsalted
  • 1/2 cup eggnog room temperature, I used Prairie Farms
  • 1/2 tsp rum extract
  • 1 pinch salt



  • Grease an 8x8 pan. In a large pan over medium heat, melt the butter. Reduce heat to medium-low and add the marshmallows, stirring occasionally once they begin to melt.
  • Once the marshmallows are melted, stir in the extracts. Mix in cereal until completely coated.
  • Pour mixture into 8x8 pan. Grease the end of a spatula or back of a metal spoon and use it to press the mixture into the pan, leveling it out.
  • Cool completely then sprinkle with cinnamon and/or nutmeg. Drizzle with or dunk into eggnog caramel sauce.

Eggnog Caramel Sauce

  • In a large, heavy bottomed saucepan over medium heat, melt the sugar until it is a medium-dark amber color. Mix in the butter until melted.
  • Mix in the eggnog. The mixture will splatter so be careful! Stir continuously until there are no tiny clumps of sugar left. Add the extract and salt.
  • Transfer caramel to a jar and cool completely. Store in the refrigerator for up to 2 weeks. To use, heat in microwave for 10-30 seconds at a time (depending on how much is left) stirring between each interval until desired consistency is reached.


  • You can also use a 9x13 pan for thinner treats. (Mary ;))
  • Using cold butter helps to bring the temperature of the sugar down so it stops browning.
  • For additional tips on how to get super soft treats every time, see my previous post here. 

Are you an eggnog lover or an eggnog hater?  If you’re a lover, have you ever made eggnog from scratch? I’m debating if I should give it a whirl next holiday season.  What other recipes have you used eggnog in that you love?  Comment below!