Rice Krispie treats are incredibly simple to make, and this ube (purple yam) variation adds a lively color and a touch of Filipino-inspired flavor. With just a few pantry staples and a splash of ube extract, you can transform classic marshmallow cereal bars into vibrant, slightly floral, and delightfully chewy squares. These treats are great for parties, potlucks, or a fun weeknight dessert.
This recipe uses white chocolate pearls—small confectionery-coated malt or chocolate pieces similar in texture to a Whopper—which add a pleasant crunch and a sweet contrast to the soft marshmallow base. White chocolate chips are also included to deepen the creamy chocolate notes. A small amount of raspberry jam is optional and can introduce a subtle fruity brightness that complements the ube.
The ube extract provides the purple hue and an aromatic, mildly nutty flavor that pairs well with the sweetness of the marshmallows and white chocolate. If you prefer a milder color, reduce the extract slightly; for a stronger purple, increase it a touch. The recipe below is adapted from a classic Rice Krispies treats method and adjusted to highlight ube and white chocolate accents.
Ingredients
- 3 tablespoons (42g) butter
- 10 ounces mini marshmallows
- 6 cups (150g) rice krispies
- 1 teaspoon ube extract
- a handful of white chocolate pearls
- a handful of white chocolate chips
- 1–2 tablespoons raspberry jam (optional)
- flaky salt, to taste (optional)
Directions
1. Lightly oil or butter the inside of a large mixing bowl and place the rice krispies inside. Set the bowl aside so the cereal is ready when the marshmallow mixture is done.
2. Grease the bottom and sides of a medium saucepan lightly. Add the butter and melt it over low to medium-low heat. Once the butter has melted, add the mini marshmallows. Stir constantly as they soften and melt to prevent scorching and to achieve a smooth, uniform mixture.
3. When the marshmallows form a glossy, uniform mass, stir in the raspberry jam if using. Mix until evenly incorporated. Next add the ube extract and stir until the color is consistent throughout the mixture. Remove the pan from heat immediately to avoid overcooking.
4. Immediately pour the hot marshmallow mixture into the prepared mixing bowl with the rice krispies. Use a spatula or lightly oiled hands to fold and press the cereal into the marshmallow thoroughly. Work quickly while the marshmallow is still pliable so it coats the cereal evenly.
5. Transfer the combined mixture into a lined or greased baking pan and press it down to an even thickness. Immediately sprinkle the top with white chocolate pearls and white chocolate chips, pressing them gently into the surface so they adhere. Finish with a light dusting of flaky salt if desired to balance the sweetness. Allow the pan to cool completely at room temperature before cutting into squares.
Recipe Notes & Tips
Yield: about 16 squares, depending on pan size and thickness. Prep and total time are both quick—this recipe can be completed in roughly 15 minutes, plus cooling time. For even pieces, line the pan with parchment and press the mixture evenly using a second piece of parchment or a lightly greased spatula. If you like chewier bars, press more firmly; for a lighter texture, press more gently.
Substitutions and variations: swap the white chocolate pearls for sprinkles or toasted coconut for a different texture. Use regular marshmallows instead of mini ones if that’s what you have—just chop large marshmallows or increase melting time slightly. Adjust the ube extract amount to control color and flavor intensity.
Storage: store cooled bars in an airtight container at room temperature for up to three days for best texture. To keep them slightly softer, add a slice of bread to the container to help retain moisture. These treats can also be wrapped individually for lunchboxes or gift boxes.
Enjoy these colorful ube Rice Krispies as a fun twist on a nostalgic favorite—easy to make, visually striking, and deliciously sweet with a hint of floral ube flavor and creamy white chocolate crunch.