Imagine the tangy, refreshing flavor of key lime pie transformed into a nostalgic, chewy rice treat! These Key Lime Pie Rice Treats bring together two beloved desserts in one irresistible package. The bright citrus notes cut through the sweetness of the marshmallow base, creating a perfectly balanced treat that’s both familiar and excitingly new.
I created this recipe during a summer potluck season when I wanted something that would stand out from the usual dessert spread but still appeal to guests of all ages. The vibrant lime flavor and the hint of graham cracker crust make these squares disappear faster than traditional rice treats!
Why You’ll Love This
- No-bake dessert perfect for hot summer days when you don’t want to turn on the oven
- Ready in under 45 minutes with just 15 minutes of active preparation
- Combines two beloved desserts into one unique treat
- Kid-friendly but sophisticated enough for adults to enjoy
- Travels well for picnics, potlucks, and beach days
Ingredients
- 5 cups crispy rice cereal
- 8 whole graham crackers, chopped and divided
- 5 tablespoons unsalted butter
- 10 cups miniature marshmallows, divided
- 6 key limes, juiced and zested (divided)
- 4 ounces white chocolate or vanilla almond bark
- ½ teaspoon coconut oil or vegetable oil
Instructions
- Coat a 9×13-inch baking dish with non-stick spray and set it aside.
- In a large bowl, mix together the crispy rice cereal and 5-6 chopped graham crackers. Set this mixture aside for later.
- Melt the butter in a large saucepan over low heat. Once melted, add 8 cups of marshmallows and stir constantly until everything is completely melted and smooth.
- Take the pan off the heat and stir in the zest and juice from 4 key limes (about 1½ tablespoons juice and 2 teaspoons zest) into the melted marshmallow mixture.
- Add the cereal/graham cracker mixture and the remaining 2 cups of marshmallows to the melted marshmallow mixture. Stir until well combined. Don’t worry if the extra marshmallows don’t completely melt – this adds nice texture!
- Using a rubber spatula sprayed with non-stick cooking spray, spread the mixture evenly into your prepared baking dish. Quickly press the remaining chopped graham crackers onto the top of the treats.
- In a small microwave-safe bowl, combine white chocolate and oil. Microwave for 30 seconds, stir, and microwave for another 30 seconds if needed. Stir in the zest from 1-2 key limes (about 1 teaspoon) into the white chocolate.
- Drizzle the lime-infused white chocolate over the treats. Let them sit for at least 30 minutes to 1 hour before cutting into bars.
Tips & Variations
- For a more intense lime flavor, add an extra tablespoon of zest to the marshmallow mixture
- Make a “key lime pie crust” layer by pressing 1 cup of graham cracker crumbs mixed with 3 tablespoons melted butter into the bottom of the pan before adding the rice mixture
- For a creamier version, fold ¼ cup softened cream cheese into the marshmallow mixture
- Try using lemon juice and zest instead of lime for a lemon meringue pie variation
- Add ½ cup toasted coconut to the mixture for a tropical twist
- Press mixture into a pie pan and slice into wedges for a more pie-like presentation
Serving Suggestions
These Key Lime Pie Rice Treats are delicious on their own, but for an extra special dessert, serve them alongside a small scoop of vanilla ice cream. The cold creaminess pairs beautifully with the chewy, tangy treats.
For a dessert buffet, cut these into smaller bite-sized squares and arrange on a platter with fresh berries and mint leaves for a pop of color. They also pair wonderfully with a cup of hot tea or coffee for an afternoon treat.
Notes
- Store in an airtight container at room temperature for up to 3 days
- For the best texture, don’t refrigerate these treats as they can become too firm
- If making ahead, wait to add the white chocolate drizzle until just before serving for the best appearance
- These treats are at their best texture when enjoyed within 24 hours of making
FAQs
Can I use regular limes instead of key limes?
Yes! Regular lime juice and zest work perfectly in this recipe. Key limes have a slightly more intense, aromatic flavor, but standard limes make a delicious substitute.
My treats turned out too hard. What went wrong?
You may have cooked the marshmallow mixture too long or pressed the treats too firmly into the pan. Cook the marshmallows just until melted and use gentle pressure when forming them in the pan.
Can I make these dairy-free?
Absolutely! Substitute the butter with coconut oil or a plant-based butter, and either omit the white chocolate or use dairy-free white chocolate chips.
How can I make these treats less sweet?
Increase the lime juice to 4 tablespoons and add an extra pinch of salt to balance the sweetness. You can also reduce the marshmallows to 8 ounces instead of 10.
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