Rating: 4 stars
2 Ratings
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  • 2 Ratings

These easy marshmallow treats are sure to transport you back to childhood. Be sure to make this yummy marshmallow dessert recipe in time for Christmas!

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
24
Yield:
24 bars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly butter foil; set pan aside.

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  • In a 6- to 8-qt. Dutch oven melt butter over low heat. Add marshmallows; cook and stir until melted. Stir in marshmallow creme, vanilla, and salt. Remove from heat. Stir in green food coloring. Set aside 1 cup of the marshmallow mixture. Gently stir cereal into remaining marshmallow mixture.

  • Transfer cereal mixture to the prepared pan; use buttered waxed paper to press firmly into pan. Coat an offset spatula with nonstick cooking spray and use it to spread reserved marshmallow mixture over cereal layer; top with green sugar and candies.*

  • Weight cookies down to press the layers together.** Let stand overnight. Use edges of foil to lift uncut bars out of pan. Transfer to a cutting board. Using a buttered knife, cut into bars.

To Store:

Wrap bars individually in plastic wrap and place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months.

*Tip:

If you can't find red heart-shape candies, make your own. Melt red candy coating discs according to package directions. Spread in a 1/4- to 1/2-inch-thick layer on a sheet of waxed paper. Let stand until set. Use a small heart-shape cookie cutter to cut out heart shapes. Place on bars. (Or use a tube of purchased red frosting fitted with a plain tip to pipe hearts on bars after cutting into bars.)

**Tip:

To weight the cookies down, cover the surface with a sheet of buttered waxed paper and a sheet of foil. Place another 13x9-inch baking pan on top of cookies; add a few unopened cans of food to the top pan for weight.

Nutrition Facts

284 calories; fat 3g; cholesterol 7mg; saturated fat 2g; carbohydrates 62g; mono fat 1g; sugars 38g; protein 2g; vitamin a 704IU; vitamin c 7.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.5mg; vitamin b6 0.3mg; folate 100.1mcg; vitamin b12 0.8mcg; sodium 212mg; potassium 17mg; calcium 1mg; iron 4.5mg.
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