There’s something about a no-bake marshmallow bar that instantly transports me back to lazy summer afternoons at my grandma’s house. It’s the kind of treat that feels like a warm hug—sweet, gooey, and effortlessly simple to throw together. No fuss, no oven, just pure childhood comfort in every bite.

I’ve tweaked this classic to fit into busy weeknights, where time is short but cravings for something nostalgic and satisfying are long. It’s a recipe that lets you skip the drying wait of baking and dive straight into the sticky, buttery goodness. Honestly, it’s become a go-to when I need a quick fix of sweetness that still feels homemade.

Focusing on the nostalgic comfort and simplicity of a childhood favorite, but with a modern twist that makes it more accessible for busy weeknights.

The story behind this recipe

This recipe came together one chaotic afternoon when I was rummaging through my pantry, looking for something quick and satisfying. I remembered a batch of marshmallows left over from a failed attempt at s’mores, and a sudden craving hit me for something sweet and gooey. It’s funny how a simple idea can turn into a go-to treat, especially when you’re low on time but still want that nostalgic, comforting bite.
I’ve always loved how these bars evoke childhood memories—those sticky fingers, the crunch of the cereal, and the sweet, marshmallow aroma that fills the kitchen. Over the years, I’ve tweaked the ratio of marshmallows to cereal, trying to get that perfect balance of chewy and crispy. Every time I make them, I think about how these simple ingredients create a moment of pure joy—no oven needed, just a handful of pantry staples and a bit of patience for cooling.

Key ingredients and tips

Marshmallows: I love how they turn gooey and melt into a sticky mess, providing that sweet, fluffy texture. If they’re stale, the bars won’t be as soft, so pick fresh ones for that melt-in-your-mouth feel.
Cereal: I prefer crispy rice cereal because it offers a light crunch that contrasts with the marshmallow. For a richer flavor, try toasted oats, but skip the overly sweet cereals—they can make the bars too cloying.
Butter: It’s the secret to that rich, buttery aroma and helps everything bind well. Use real butter for depth, but if you’re dairy-free, a neutral oil works—just expect a slightly different texture.
Vanilla extract: Just a splash adds warmth and depth to the sweetness. If you don’t have vanilla, a pinch of almond extract can add a lovely aroma, but don’t overdo it—less is more.
Optional add-ins: Nuts or chocolate chips can elevate these bars; I love the crunch of toasted almonds or the melty burst of chocolate. Toss in what makes you happy, just keep an eye on the moisture level so they don’t get soggy.
Salt: A pinch helps balance the sweetness and enhances all the flavors. If you prefer a more pronounced salty-sweet combo, sprinkle a tiny bit more, but don’t overdo it—these are sweet treats, after all.
Cooking spray or parchment: I always line my pan for easy removal and minimal sticking. It’s a simple step that saves a lot of frustration when slicing—trust me on this.

Spotlight on key ingredients

Marshmallows:

I love how they turn gooey and melt into a sticky mess, providing that sweet, fluffy texture. If they’re stale, the bars won’t be as soft, so pick fresh ones for that melt-in-your-mouth feel.
Cereal: I prefer crispy rice cereal because it offers a light crunch that contrasts with the marshmallow. For a richer flavor, try toasted oats, but skip the overly sweet cereals—they can make the bars too cloying.

Vanilla extract:

Butter: It’s the secret to that rich, buttery aroma and helps everything bind well. Use real butter for depth, but if you’re dairy-free, a neutral oil works—just expect a slightly different texture.
Just a splash adds warmth and depth to the sweetness. If you don’t have vanilla, a pinch of almond extract can add a lovely aroma, but don’t overdo it—less is more.

Notes for ingredient swaps

Dairy-Free: Coconut oil or margarine can replace butter, though expect a slightly different richness and a hint of coconut aroma.
Vegan Marshmallows: Use vegan marshmallows made from aquafaba or plant-based gelatin; the texture stays gooey but may be a touch less fluffy.
Sweetener Swap: Honey or maple syrup can be used instead of marshmallows, but you’ll need more to achieve the same sticky, sweet effect.
Cereal Choices: Gluten-free rice cereal works just as well, keeping it light and crispy without gluten. Toasted oats add a richer flavor, but skip the toasted if you want a milder taste.
Flavor Boost: A splash of lemon or orange zest can brighten the bars; skip if you prefer a pure marshmallow flavor.
Add-ins: Chocolate chips or nuts can be swapped for dried fruit or seeds; just watch moisture levels to keep the bars firm.
Pan Lining: Parchment is best, but a well-greased pan with non-stick spray works in a pinch—expect slightly more sticking when slicing.

Equipment & Tools

9×13 inch baking dish: To hold and shape the marshmallow mixture.
Parchment paper: For easy removal and clean slicing.
Large saucepan: To melt butter and marshmallows evenly.
Spatula: To fold ingredients and press mixture into the pan.
Sharp knife: To slice the cooled bars cleanly.

Step-by-step guide to marshmallow bars

Prepare your pan: line a 9×13 inch baking dish with parchment paper, leaving a slight overhang for easy removal. Lightly spray with non-stick spray if desired.
Melt butter and marshmallows: in a large saucepan over low heat (about 120°C/250°F), gently melt 4 tablespoons of butter. Add 10 oz of marshmallows, stirring constantly until completely melted and smooth. You should smell a sweet, buttery aroma. If marshmallows are not melting evenly, lower the heat further and keep stirring.
Mix in vanilla: remove the pan from heat and stir in 1 teaspoon of vanilla extract. This adds warmth and depth. Be quick, as the mixture can start to set if you delay.
Combine with cereal: immediately pour in 4 cups of crispy rice cereal. Fold gently with a spatula until evenly coated. The mixture should be sticky and glossy, with a faint marshmallow aroma. If it seems too dry, add a tiny splash of melted butter or a few more marshmallows.
Transfer to pan: using the spatula or your hands (dampened slightly to prevent sticking), press the mixture evenly into your prepared pan. Aim for a compact, level surface. A gentle press ensures the bars hold together well.
Cool and set: let the bars sit at room temperature for at least 30 minutes, or until firm and set. The top should feel firm to the touch, and the marshmallow coating will lose its shiny gloss but stay sticky underneath.
Slice and serve: once cooled, lift the entire block out using the parchment overhang. Slice into squares with a sharp knife. If sticking, warm the knife slightly or dampen it for a clean cut.
Optional: add toppings: before slicing, sprinkle with mini chocolate chips or chopped nuts for extra texture and flavor. Press lightly into the surface so they adhere.
Store leftovers: keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temp before serving for best texture.

Let the bars cool at room temperature for at least 30 minutes. Once set, lift out using parchment, slice into squares, and serve immediately or store in an airtight container.

How to Know It’s Done

The melted marshmallow mixture is smooth, glossy, and fragrant of vanilla and butter.
The mixture holds together when pressed, with no excessive stickiness or crumbling.
Bars are firm but still slightly sticky to the touch, indicating proper setting.

No-Bake Marshmallow Cereal Bars

These no-bake marshmallow cereal bars are a nostalgic treat that come together quickly with just a few pantry staples. Melted marshmallows and butter are folded into crispy rice cereal to create a sticky, chewy base that sets into sweet, gooey bars with a golden hue. Perfect for a simple, satisfying snack or dessert, no oven required.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 12

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

4 tablespoons butter preferably unsalted
10 oz marshmallows large, fresh marshmallows
1 teaspoon vanilla extract optional but recommended
4 cups crispy rice cereal or your favorite light cereal

Equipment

9x13 inch baking dish
parchment paper
Large Saucepan
Spatula
Sharp knife

Method

Line your 9x13 inch baking dish with parchment paper, leaving a slight overhang on the sides for easy removal. Lightly spray with non-stick spray if desired.
In a large saucepan over low heat, melt the butter gently, stirring until it becomes liquid and fragrant. This should take about 1-2 minutes, and you'll notice a rich, buttery aroma filling the air.
Add the marshmallows to the melted butter, stirring constantly. Continue stirring until the marshmallows are fully melted and the mixture turns glossy and smooth, about 3-4 minutes. The marshmallow aroma will intensify, and the mixture will bubble gently.
Remove the saucepan from the heat and stir in the vanilla extract. This adds a warm aroma and enhances the sweetness. Mix quickly so that the flavor disperses evenly throughout the sticky mixture.
Immediately pour in the crispy rice cereal, folding it gently into the marshmallow mixture with a spatula. Keep folding until the cereal is evenly coated, and the mixture is sticky and glossy, with a faint marshmallow scent.
Using a spatula or your dampened hands, transfer the mixture to your prepared pan. Press it down firmly and evenly, creating a smooth, compact surface. This step ensures the bars will hold together well once set.
Allow the bars to cool at room temperature for at least 30 minutes, or until they feel firm and set. You'll notice the surface become matte and slightly less sticky to the touch.
Once cooled and firm, lift the entire block out of the pan using the parchment overhang. Place it on a cutting board and slice into 12 even squares with a sharp knife. Warm the knife slightly or dampen it if sticking occurs.
Optional: Before slicing, sprinkle mini chocolate chips or chopped nuts on top and gently press them into the surface for extra flavor and texture.
Serve the bars immediately for maximum gooeyness, or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, then enjoy at room temperature to soften the marshmallow again.

Notes

For extra flavor, try adding a handful of toasted nuts or chocolate chips before pressing into the pan. Always use fresh marshmallows for the best gooey texture and aroma.

Pro tips for perfect bars

Bold marshmallows: Use fresh, soft marshmallows for that melt-in-your-mouth gooeyness. Stale ones can make the bars dry and less sticky.
Cool before slicing: Let the mixture set fully at room temperature until firm but still slightly sticky for clean cuts.
Press firmly: Use the back of a spatula or damp hands to press the mixture evenly into the pan—this avoids air pockets and ensures compact bars.
Watch the heat: Melt marshmallows on low heat, stirring constantly, so they don’t scorch or caramelize, which can introduce bitter notes.
Add-ins at the right moment: Fold in chocolate chips or nuts just before pouring into the pan to prevent sinking or uneven distribution.
Use parchment: Lining your pan with parchment makes removal and slicing a breeze, and prevents sticking or tearing.
Temperature check: The melted marshmallow should be glossy and smooth, with a sweet aroma—if it starts to turn brown, remove from heat immediately.

Common mistakes and how to fix them

FORGOT to evenly distribute marshmallows → Use low heat and stir constantly.
DUMPED in too many marshmallows → Stick to the recommended amount for proper texture.
OVER-TORCHED the mixture → Remove from heat once fully melted and glossy, not browned.
FAILED to line the pan → Always line with parchment for easy removal and clean slices.

Quick fixes and pantry swaps

When marshmallows are sticky, spray your spatula for easy spreading.
If mixture is too dry, add a tiny melted marshmallow or butter to moisten.
Splash a little vanilla or water if the marshmallow doesn’t melt smoothly.
Patch cracks in cooled bars with a dab of melted marshmallow for a seamless look.
Shield overcooked marshmallow mixture by removing from heat immediately; smell for that sweet aroma.

Prep, store, and reheat tips

You can prepare the marshmallow mixture up to 2 hours ahead; keep it at room temperature covered with plastic wrap, and give it a quick stir before pressing into the pan.
Stored bars in an airtight container at room temperature stay fresh for up to 3 days; the marshmallow stays soft and gooey, with a lingering sweet aroma.
For longer storage, chill the bars in the refrigerator for up to a week. Expect the texture to firm up slightly but still remain chewy.
Reheat slices briefly in the microwave—about 10 seconds—until slightly softened and fragrant, just enough to revive that marshmallow aroma and gooey texture.

No Bake Marshmallow Bars Recipe