Irish Fifteens Rice Krispie Treats
One of the things I love most about both travel and trying other people’s recipes is that it gives you so much inspo. Hence, the delicious mash-up of these Irish Fifteens Rice Krispie treats.
I first had this traditional Irish traybake back when I was studying abroad in college, and a fellow student made it for a party. Instantly fell in love with both the flavor and the texture of the Fifteens.
I re-made them last year as a part of my series where I’m making 50 of the world’s favorite small treats, and reaffirmed my love for them. So when I was brainstorming recipe ideas and thought of Rice Krispie treats, I thought… well, wouldn’t that be a cool blending of cultures + flavors?!
Spoiler alert: I was BIG TIME correct.
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IRISH FIFTEENS RICE KRISPIE TREATS
Irish Fifteens are named as such for their simple-to-remember ingredients: 15 digestive biscuits, 15 marshmallows, and 15 glacé cherries, plus sweetened condensed milk. While I love a cherry, a dried one is not for me, so that was a hard pass to include.
The mash-up between these no-bake Irish bites and the classic American Rice Krispie treats takes all those classic Irish flavors and folds them in with crunchy cereal. Topped with a nice layer of coconut, these bars have all that good chewy texture in a two-for-one treat.
Where can I find digestive biscuits? You can find these cookies in the British section of most international food aisles in your local grocery store. If you have a World Market near you, you can find a wider selection!
INGREDIENTS
- Butter: melts with the marshmallows to create a rich base and helps prevent sticking.
- Marshmallows: melt down to form the sticky binder while the larger pieces create gooey pockets throughout.
- Sweetened condensed milk: adds creamy sweetness and enhances the soft, chewy texture reminiscent of Irish fifteens.
- Salt: balances the sweetness and sharpens the overall flavor.
- Rice Krispies cereal: provides light, airy crunch and classic structure.
- Digestive biscuits: add buttery crumb texture and that signature Irish fifteens flavor.
- Shredded coconut: brings subtle chew and the traditional fifteens coconut flavor
What can I substitute for the digestive biscuits? Graham crackers can be used in a pinch, but I would highly recommend the digestives if you can find them!
HOW TO MAKE IRISH FIFTEENS RICE KRISPIE TREATS
Grease and line an 8×8-inch pan with parchment paper to prevent sticking and ensure easy removal. This step helps your Irish Fifteens Rice Krispie treats lift cleanly for neat slicing later.
In a large pot over low heat, melt the butter, then stir in the mini marshmallows until smooth and fully melted. Heating gently prevents scorching and creates the soft, sticky base that holds these coconut marshmallow bars together.
Remove the pan from the heat and stir in the sweetened condensed milk and salt until fully combined. The condensed milk adds creamy sweetness and enhances the chewy texture inspired by traditional Irish Fifteens.
Gently fold in the Rice Krispies and crushed digestive biscuits until evenly coated. Add half of the chunked marshmallows, fold lightly, then mix in the remaining marshmallows and ¼ cup of the shredded coconut to create gooey pockets and texture throughout.
Transfer the mixture to the prepared pan and lightly press into an even layer without compacting too firmly. Sprinkle the remaining coconut over the top and gently press so it sticks.
Cover and refrigerate for at least 2 hours, or until fully set. Once chilled, slice into squares and serve your Irish-inspired Rice Krispie treats.
3 reasons you’ll love these Rice Krispie treats
TIPS & VARIATIONS
- I was told that McVitie’s digestive biscuits are the best; do with that what you will. You can find them in the international aisle of your local grocery store (or World Market)!
- If you can’t find digestive biscuits, you can substitute graham crackers, though I would highly recommend the biscuits for that classic Irish Fifteens flavor
- Be gentle as you fold your dry ingredients into your wet mixture. You don’t want to overly crush the cereal, but do make sure you’re scraping the bottom of the pot so everything is evenly coated!
- Gently but firmly press your Irish Fifteens Rice Krispies treats into your lined pan. You don’t want to pack it too tightly, but too loosely, and they won’t hold as nicely once you cut them into individual bars
STORING IRISH FIFTEENS RICE KRISPIE TREATS
Once cut into bars, store your treats in an airtight container in the fridge. They will keep for up to a week, though they’re best enjoyed earlier as the moisture will start to affect the texture of the bars.
MORE BAR RECIPES
- Small Batch Sugar Cookie Bars with Sprinkles
- Hot Fudge Sundae Pop Tart Bars
- Coconut Bars with Mango Glaze
- Snickerdoodle Bars with Brown Butter Cinnamon Frosting
- Nutella Date Oatmeal Bars
EQUIPMENT YOU’LL NEED
Equipment
- Large Pot
- Spatula
- Measuring Cups
- Measuring Spoons
- 8” x 8” Pan
- Parchment Paper
Ingredients
- 3 tbsp butter
- 3 ½ cups mini marshmallows
- ¾ cup sweetened condensed milk
- ¼ tsp salt
- 3 cups Rice Krispies
- 2 cups digestive biscuits crushed until mostly crumbs with a few chunks
- 1 cup full-sized marshmallows cut into chunks
- ¾ cup unsweetened shredded coconut divided
Instructions
- Grease an 8×8 inch pan and line with parchment
- In a large saucepan over low heat, melt the butter. Add mini marshmallows and stir until just melted and smooth
- Remove from the heat and stir in the sweetened condensed milk and salt
- Gently fold in the Rice Krispies and crushed biscuits. After a few folds, add half of your chunked marshmallows, fold, then add the remaining marshmallows along with ¼ cup of shredded coconut
- Lightly press into the pan and sprinkle remaining ½ cup of coconut over the top, gently pressing to stick
- Cover and refrigerate for 2 hours before cutting into squares
