Tangy Sour No Bake Rice Krispie Squares
Snacks, Sweet Recipes

No Bake Rice Krispie Treats a Tangy Sour Sweet Snack

Cooks in 15 Minutes Difficulty Medium 0 comments

These dual-tone no-bake rice krispie squares are tangy sour snacking goodness. No harder to make than your average rice krispie square and flavored with Tang and taro powder, they have a noticeable tang! These Rice Krispie treats are new and exciting with orange and light purple colors, making them ideal to serve at your kids next Halloween party!

I don’t remember the first rice Krispie treat I had, but I know I loved it. They say it’s one of the easiest no-bake things in the world to make. As my mother used to say, ‘Who is this they?’ They clearly must not have had the frantic panic I get when making rice Krispie’s. The speed with which you need to work throws me for a loop. That melted marshmallow cools super fast!

That didn’t stop me from inventing this tasty flavor pairing. I wanted to make something colored for Halloween while also being delicious. You will enjoy the tangy flavor of the unadulterated tang powder in the orange half of the rice Krispie squares. The taro complements it on the flipside with it’s light vanilla and nutty flavor.

Two sides of deliciousness come together in this kid-friendly party treat! Pack some in your kid’s lunch, or let’s be honest, cut an oversized one for yourself!

Tangy Sour No Bake Rice Krispie Squares (2)

Let’s hear some snap-crackle pop and make these tangy sour rice krispie squares.

This recipe is super simple, but as I said, you need to work fast, so the more you prepare yourself for the whole process, the easier you find it.

Years of frantic rice krispie making have taught me a few secret tricks to making these tasty treats less messy. Don’t get me wrong, you’ll still have marshmallowy bowls with crisp rice to clean, but you won’t be covered head to toe in gooey marshmallows.

Your friend in this whole treat-making is butter. Margarine, if you don’t have butter, also will work. You want to grease the pan the treats are going in. Grease the spoons you will be working with- I used wooden spoons, one for each color.

Coat your hands before pressing the mixture into the pan- or the back of a spatula flipper also works. My partner seems to recall others using the back of a spoon to press down. Whatever method you use, butter it up to avoid sticking to the warm mixture.

Next, measure the rice krispies into two bowls. Three cups each, the same amount as you would use for the original rice krispies recipe. Add a whole tang powder packet (276 grams) to one bowl. In the other, you will add the taro powder.

In a microwavable bowl, measure one and a half tablespoons of butter and half a bag of marshmallows. I used mini marshmallows as they nuke faster. The bag was 400 grams (14 oz), so I used 200 grams (7oz) in each half of the recipe—microwave for one minute. The marshmallows will puff up, so ensure your microwave container is large enough to accommodate them.

Immediately, take your buttered spoon and mix the marshmallows into the tang rice krispie mix. Mix fast to work the drink crystals in completely. Press the mixture into your prepared nine-by-thirteen-inch pan.

Repeat the process with taro powder rice krispie mix and press on top of the orange rice krispies. Be sure to spread the mixture over the entire top before pressing. There may be a few areas where it takes more work to get covered. Not to panic; so long as 95% is covered, it will be okay.


Orange Tang Powder: This drink powder brings the right amount of citric acid to the recipe to add Tang and sourness. Because it’s presweetened, it slightly increases the sugar content in the recipe.

Taro Powder: This lavender-colored powder is less sweet than Ube and is often used in savory recipes. I love it in baking because it adds a light vanilla flavor with a lovely purple hue.

Rice Krispies: No need to explain; if you were raised with Snap, Crackle, and Pop on TV like me, this is a classic kids’ breakfast cereal that adds crisp crunchiness to many desserts. These are best when brand name, but you can use no name.

Butter: I use salted butter, but unsalted will also work. As mentioned, you can also use margarine if you prefer it. I don’t recommend Becel, as its water content can adversely affect these squares’ crisp nature. (It should be noted I don’t use Becel and have not tested it in this recipe).

Mini Marshmallows: I made these tasty squares with no-name marshmallows. Marshmallow fluff would also work if you can’t nuke marshmallows. You can also work marshmallows in a saucepan on low heat with the butter if a microwave isn’t available. Be very careful not to burn the mallows using this method.

Tangy Sour No Bake Rice Krispie Squares


There are countless ways to add variation to Rice Krispie squares. I won’t go into all of them; instead, I will offer ideas to use instead of the tang powder.

Some Kool-Aid flavors, like sour apple or lemon-lime, can infuse color and tart flavor into your Rice Krispie squares as an alternative to Tang.

If you don’t have Taro powder, use purple potato powder from purple-fleshed potatoes. It may not have the same flavor as taro, but it can provide a similar color and a mildly sweet taste. Add a dash of vanilla when making the treats to achieve a similar flavor.

Expert and Storage Tips:

Butter the pan where you will put the treats so they don’t stick. Butter your tools for mixing the rice krispie treats with the marshmallow. Butter your hands or tools to press the mixture into the pan. A whole lot of buttering is going on. It aids in preventing sticky messes while making.

Be sure to have the Rice Krispies and powders measured and ready for mixing before melting the marshmallows. Preparation will allow you to work with the marshmallows before they cool to an unworkable temperature.

Store the completed treats in an airtight container for up to five days. Longer than five days, and they become somewhat chewy as the rice draws all moisture from the air.

Clean your dirty bowls by allowing them to soak in hot water. Hot water melts through the sugars in the marshmallows, making cleanup a breeze.

Tangy Sour No Bake Rice Krispie Squares (1

Tangy Sour No Bake Rice Krispie Treats

Amber Bondar
These fun dual color rice krispie treats are tangy sour Halloween fun! Tang powder flavors one side and taro powder brings a light purple hue and vanilla flavor to offset the sour of the treats. Make these kid-friendly sour treats for your next Halloween party.
Prep Time 15 minutes
Course Dessert, Snack
Cuisine American, Canadian
Servings 12


  • 1 9 x 13 inch Baking Pan
  • 1 Microwaveable Container
  • 1 Tablespoon
  • 1 measuring cup
  • 2 Wooden Spoons
  • 1 Flat Spatula Flipper
  • 2 Mixing Bowls


  • 6 Cups Rice Krispie Cereal Divided In Half- 2 Bowls
  • 1 Pkt Tang Powder 276 Grams
  • ½ Cup Taro Powder
  • 3 Tbsp Salted Butter Divided in Half- 1.5 Tbsp each
  • 400 Grams Mini Marshmallows Divided in Half- 200grams (7oz) each


  • Butter the baking dish and set aside.
  • Into two bowls add rice krispies. Three cups in each bowl.
  • In one bowl add the entire Tang drink mix packet. Set aside.
  • In the other bowl add the Taro powder and set aside.
  • In a microwavable dish add one and half tablespoon butter and half of the marshmallows. 200 grams or 7 oz.
  • Melt in microwave for one minute. Remove immediately and add to the tang rice krispie mix.
  • Mix with prepared wooden spoon under all the drink crystals are mixed in.
  • Press evenly over the bottom of the baking dish.
  • Repeat the process for the other bowl of rice krispies with taro powder.
  • Press the taro mixture down over the entire top of the orange rice krispies.
  • Cover with plastic wrap and put in the fridge to cool for half and hour.
  • Remove from the fridge and cut into squares.
  • Store finished squares for up to five days in airtight container.
Keyword Halloween, Rice Krispie, Sour, Tang, Taro Powder

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