Description
Deliciously chewy lemon marshmallow crispy treats that are perfect for any occasion.
Ingredients
Scale
- 6 tablespoons salted butter (plus more for greasing the pan and spatula)
- 16 ounces mini marshmallows (divided)
- 1 teaspoon lemon extract
- 6 cups crispy rice cereal
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray. Set aside.
- In a large saucepan, melt the butter over medium-low heat.
- Reserve 1 cup of mini marshmallows. Add the remaining marshmallows to the saucepan and cook, stirring often, until fully melted.
- Remove the pan from the heat. Stir in the lemon extract until combined.
- Add the crispy rice cereal and the reserved 1 cup mini marshmallows. Stir gently until everything is evenly coated. Do not overmix.
- Transfer the mixture to the prepared baking dish. Lightly press it into an even layer with a greased rubber spatula. Do not pack it down too firmly.
- Let the treats cool at room temperature for about 1 hour, or until set.
- Slice into bars and serve.
- For an optional topping, drizzle cooled bars with lemon glaze, icing, or melted white chocolate, then add sprinkles if desired.
Notes
- For best results, use fresh marshmallows.
- Ensure the butter is fully melted before adding the marshmallows.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg