Skip to main content

Cereal marshmallow bars



I adore Rice Krispies treat squares; well, I adore homemade Rice Krispies treat squares. Somehow, the ones you buy taste too sweet to me. The ones made a home with butter, fluff or marshmallows, vanilla and crisped rice cereal always taste so much richer to me. 

I was craving this childhood treat, and went to make it, but quickly realized I didn’t have enough crisped rice cereal for a full batch. Rather than halve the recipe, I peeked into my cabinet to see what else I could chuck into dessert square; I ended up selecting cinnamon toast crunch (to lend a kind of knock off s’mores bar square flavor) and pretzels (because I love combining sweet and salty). I added some mini-marshmallows to help the s’mores idea, along with milk chocolate (and peanut butter chips because if I have them, I cannot resist using them).

The resulting marshmallow salty-sweet peanut buttery s’moresish cereal bar was the perfect treat to enjoy on movie night, along with some very buttery popcorn. (Feel free to add or subtract whatever cereal or snack you prefer; just so long as you have 7 cups of dry snacks, the bars will stay together.)



Ingredients:
3/4 stick butter
12 ounces marshmallow fluff
1/2 teaspoon vanilla extract
3 cups crisped rice cereal
3 cups cinnamon toast crunch
1 cup pretzel sticks, smashed into pieces
1 cup mini marshmallows
1/4 cup milk chocolate chips
1/4 cup peanut butter chips

Method:
Grease a 9 by 13 inch pan. Set aside.

In a large bowl, combine the cereals, pretzels and marshmallows and mix.

Meanwhile, combine the butter and marshmallow fluff in a saucepan. Over low heat, mix the butter and fluff together until they are melted and fully combined. Stir in the vanilla. Pour the hot marshmallow mixture over the combined cereal mixture and stir to combine, ensuring everything is evenly coated. 


Press the mixture into the prepared pan and sprinkle over the chocolate and peanut butter chips. Allow to cool and set for at least two hours before cutting and serving. Enjoy!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of