Lucky Charms Rice Krispie Treats
It only takes 6 simple ingredients to make gooey, rainbow Lucky Charms marshmallow treats. These nostalgic treats have extra marshmallows in them to give them a satisfying chew that will leave you wanting to eat the whole tray. These easy treats could be your new favorite no bake dessert!
Servings: 9 people
Calories: 355kcal
Equipment
- 1 9x9-inch square baking pan
- Greased spatula
- Parchment paper (optional, for easy removal)
Ingredients
- 16 ounces marshmallows large or small
- ½ cup unsalted butter plus more for the pan, or spray
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup Rice Krispies cereal
- 6 cups Lucky Charms cereal
Instructions
Before You Begin
- Grease a 9x9-inch pan with butter or cooking spray and set aside. Reserve about ½ cup of Lucky Charms and pick out the marshmallow charms for topping. Have your greased spatula ready before you start melting. Once the marshmallows are melted, the mixture sets quickly.
Making the Lucky Charms Rice Krispie Treats
- Spray a large microwave-safe bowl with cooking spray. Add the marshmallows. Microwave in 30-second intervals, stirring between each, until melted and puffy. Usually 3 to 4 intervals.
- Add the butter and stir until fully melted and combined. Add the salt and vanilla and stir to incorporate.
- Optional: stir in a generous handful of fresh mini marshmallows and fold quickly before adding the cereal. They will soften but not fully melt, leaving gooey pockets in the finished bar.
- Add the Lucky Charms and Rice Krispies one cup at a time and fold until evenly coated. Work quickly.
- Pour the mixture into the prepared pan. Press into an even layer with a greased spatula or lightly oiled hands. Press gently to keep the bars soft and gooey.
- While still warm, press the reserved Lucky Charms marshmallow charms on top. Add sprinkles or white chocolate drizzle if desired.
- Let rest at room temperature for at least 20 minutes until firm enough to cut. Cut into 9 squares.
Notes
Freshness matters: Use a fresh bag of marshmallows. Stale marshmallows don't melt smoothly and will make dry, crumbly treats.
Browned butter upgrade: Brown the butter on the stovetop before adding the marshmallows for a rich, toffee-like depth of flavor that takes these to the next level.
Extra gooey version: Fold in ½ cup of fresh mini marshmallows right before adding the cereal for melty pockets throughout every bar.
Pan size: A 9x9-inch pan makes thick treats. A 9x13-inch pan makes thinner ones. Both work.
Storage: Room temperature, airtight container, up to 3 days. Do not refrigerate (makes them hard). The freezer is fine for a 20-minute quick set but not for long-term storage, since frozen and thawed cereal treats lose their gooey texture.
Best the next day: Leave cut treats uncovered at room temperature overnight. The marshmallows soften slightly as they sit and the chew improves dramatically.
Stovetop method: Melt butter in a large saucepan over medium heat. For browned butter, keep cooking until golden and nutty-smelling, about 3 to 4 extra minutes. Add marshmallows and stir until melted. Remove from heat and proceed from step 3.
Nutrition
Serving: 1treat | Calories: 355kcal | Carbohydrates: 63g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 343mg | Potassium: 63mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1200IU | Vitamin C: 8mg | Calcium: 109mg | Iron: 6mg
