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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Optional: Before slicing, sprinkle mini chocolate chips or chopped nuts on top and gently press them into the surface for extra flavor and texture.
  10. 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.