Description
Delightfully sweet and crunchy marshmallow treats made with puffed rice cereal, melted marshmallows, and butter, enhanced with vanilla extract and customizable festive toppings. Perfect for holiday celebrations or a nostalgic snack.
Ingredients
Scale
Main Ingredients
- 6 cups puffed rice cereal (like Rice Krispies)
- 1 package (10 oz) mini marshmallows
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Optional Toppings
- Holiday sprinkles
- White or dark chocolate drizzle
- Crushed peppermint
Instructions
- Prepare the pan: Line a 9×13-inch pan with parchment paper or lightly grease it to prevent sticking and make removal easier.
- Melt the butter and marshmallows: In a large saucepan over low heat, melt the unsalted butter. Add the mini marshmallows and stir continuously until fully melted and smooth, creating a creamy mixture.
- Add vanilla and mix cereal: Remove the saucepan from heat, stir in the vanilla extract, then quickly fold in the puffed rice cereal until it is evenly coated with the marshmallow mixture.
- Press into pan: Transfer the cereal mixture into the prepared pan and press it down evenly using a buttered spatula or a piece of wax paper to smooth the surface.
- Add toppings: While the mixture is still warm, sprinkle with holiday sprinkles or drizzle melted white or dark chocolate on top. You may also add crushed peppermint for extra festive flair.
- Cool and cut: Allow the treats to cool completely in the pan before cutting them into squares for serving.
Notes
- You can substitute the puffed rice cereal with a gluten-free version to accommodate dietary needs.
- Use real butter for the best flavor, but margarine can be used as a substitute.
- Be careful to keep the heat low when melting marshmallows to avoid burning.
- For a vegan version, use vegan marshmallows and plant-based butter.
- Store treats in an airtight container at room temperature to maintain freshness for up to 3 days.
