Recipes and Cooking 10 Ways with Marshmallow Treats 4.3 (11) Try these 10 creative twists on classic marshmallow treats. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 25, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Stand Time: 1 hrs Total Time: 1 hrs 30 mins Servings: 24 Yield: 24 bars Ingredients 6 tablespoon butter 1 16 ounce package tiny marshmallows 3 7 ounce jars marshmallow creme 2 - 3 teaspoon vanilla 15 cup crisp rice cereal Directions Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly butter foil. In a very large Dutch oven melt the butter over low heat. Add the tiny marshmallows; cook and stir until melted. Stir in the marshmallow creme and the vanilla. Remove from heat. Gently stir in the cereal. Transfer to prepared pan; use buttered waxed paper or rubber spatula to press firmly. Weight cereal mixture in pan down so they press together*; let stand at least 1 hour. Using foil liner, lift treats out of pan. Using a buttered knife, cut into bars. Matthew Clark * To weight the cereal mixture down, cover the surface with a sheet of waxed paper and a sheet of foil. Place another 13x9-inch baking pan on top of the foil; add a few unopened cans of food to the top pan for weight. Birthday Cake Prepare as directed except add 1/2 cup assorted jimmies and nonpareils with the cereal in step 2. Frost with desired frosting before serving. Oreo Use 8 cups of crisp rice cereal and 5 cups of chocolate crisp rice cereal. Add 2 cups chopped Oreos in with the cereal in step 2. Mounds Replace the butter with coconut oil. Stir in 1 ½ cups shredded coconut in with the cereal in step 2. Once treats have been cooled, spread top with melted dark chocolate. Chill until chocolate is set before serving. Mocha Replace cereal with chocolate crisp rice cereal. Stir ½ cup semi-sweet chocolate chips and 2-3 tablespoons espresso powder in with the marshmallows. Sprinkle with ¼ cup crushed chocolate covered espresso beans before pressing the treats down. Trail Mix Reduce to 13 cups of crisp rice cereal. Stir in 1 ½ cups of chocolate chips, candy coated milk chocolate pieces, pretzel pieces, pumpkin or sunflower seeds, nuts, dried fruit, and/or yogurt bites with the cereal. PB & J Stir in 2/3 cup creamy peanut butter with the marshmallows. Fold in 1 cup dehydrated strawberries and drizzle with melted strawberry jam. Brown Butter and Thyme Prepare as directed except add 2 sprigs fresh thyme with the butter and cook the butter 5 to 7 minutes or until brown and fragrant, remove sprigs. Sprinkle with 1 teaspoon coarse sea salt before pressing. Lemonade Prepare as directed except stir in 1 cup lemon curd in with the marshmallows. Add a few drops of yellow or pink food coloring to the melted marshmallows, if desired. Stir in 2 teaspoons lemon zest in with the cereal. Pecan Pie Reduce to 13 cups of crisp rice cereal. Stir in ½ cup caramel ice cream topping and ¼ cup semi-sweet chocolate chips in with the marshmallows. Fold in 1 ½ cups chopped pecans with the cereal. Sprinkle with brown sugar before pressing. Bacon Nutella Prepare as directed except stir in 2/3 cup Nutella in with the marshmallows. Stir in 16 oz package bacon, crisp cooked and crumbled with the cereal. Drizzle with additional Nutella before serving. Rate it Print