Description
These festive, gooey marshmallow bars are packed with crispy rice cereal, creamy white chocolate, and crunchy green candies for a cheerful St. Patrick’s Day treat. Quick to make and dangerously easy to eat, they’re perfect for parties, potlucks, or a sweet surprise in any lunchbox.
Ingredients
- 6 cups crispy rice cereal (such as Rice Krispies or gluten-free alternative)
- 4 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 10 ounces mini marshmallows
- 1 teaspoon pure vanilla extract
- 1 cup white chocolate chips (optional)
- 1 cup green chocolate candies (such as M&Ms or Sixlets)
- Green sprinkles or sanding sugar (optional)
- Few drops green food coloring (optional, for vibrant color)
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy lifting. Lightly grease the paper with nonstick spray or butter.
- In a large saucepan or Dutch oven, melt butter over medium-low heat for about 2 minutes, swirling occasionally.
- Add mini marshmallows to the melted butter and stir constantly until almost completely melted, about 3–4 minutes. If desired, add green food coloring and stir until evenly colored.
- Remove pan from heat. Quickly stir in vanilla extract and white chocolate chips until just melted and creamy.
- Pour in crispy rice cereal and kosher salt. Gently fold until cereal is completely coated in the marshmallow mixture.
- Let mixture cool for about 1 minute, then fold in green chocolate candies, reserving a handful for topping.
- Transfer mixture to prepared pan. Lightly grease spatula or hands and gently press mixture evenly into corners—do not pack too hard.
- Sprinkle reserved green candies and green sprinkles or sanding sugar on top. Press lightly so they stick.
- Allow bars to set at room temperature for at least 1 hour, or refrigerate for 30 minutes if in a rush.
- Lift bars out of pan using parchment overhang. Cut into 24 squares with a sharp knife or bench scraper, wiping blade between cuts for clean slices.
Notes
For gluten-free or dairy-free bars, use certified gluten-free cereal, vegan marshmallows, and plant-based butter and chocolate. Don’t overheat marshmallows—low and slow is key for gooey texture. Grease hands and spatula for easy pressing. Store bars in an airtight container with parchment between layers for up to 4 days, or freeze for up to 2 months. For extra-gooey bars, reduce cereal by half a cup. Let bars cool completely for clean cuts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/24 of recip
- Calories: 140
- Sugar: 15
- Sodium: 70
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 26
- Protein: 1
Keywords: St. Patrick's Day, marshmallow bars, green candy, festive dessert, easy treat, rice krispie bars, party food, kid-friendly, no bake, holiday recipe