Recipes and Cooking Grumpy Grinchy Marshmallow Treats 4.0 (2) Add your rating & review 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! 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 September 30, 2016 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Total Time: 25 mins Servings: 24 Yield: 24 bars Jump to Nutrition Facts Ingredients ⅓ cup butter 2 10 ounce pkg. tiny marshmallows 2 13 ounce jars marshmallow creme 1 tablespoon vanilla ½ teaspoon salt 1 teaspoon green liquid food coloring 15 cup crisp rice cereal ¼ cup green colored sugar Red heart-shape candies Directions Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly butter foil; set pan aside. 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. Rate it Print Nutrition Facts (per serving) 284 Calories 3g Fat 62g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 284 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 7mg 2% Sodium 212mg 9% Total Carbohydrate 62g 23% Total Sugars 38g Protein 2g Vitamin C 7.5mg 38% Calcium 1mg 0% Iron 4.5mg 25% Potassium 17mg 0% Folate, total 100.1mcg Vitamin B-12 0.8mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.