A classic crispy breakfast cereal dessert
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 82, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 15 G., fiber 0 G., cholesterol 5 mg, sodium 49 mg, sugar 7 G.
Calories 82, total fat 2 G., saturated fats 1 G., proteins 1 G., carbohydrates 15 G., fiber 0 G., cholesterol 5 mg, sodium 49 mg, sugar 7 G.
This unique dessert is made with melted, chewy marshmallows and puffed rice cereal. We've added a splash of vanilla extract and a pinch of salt for a richer flavor. Cut the dessert into squares, sandwich them between several pieces of waxed paper (to prevent them from sticking together), and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons unsalted butter
- 280 gr. mini marshmallow
- 6 cups puffed rice (breakfast cereal)
- 1 tsp vanilla extract
- A pinch of coarse salt
- Decorative sprinkles optional
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Recipes with similar ingredients: puffed rice, dry breakfast, marshmallow
Cooking the dish according to the recipe:
- Line a 9 x 13-inch baking dish with foil, leaving a 2-inch overhang on the long sides. Lightly spray the foil with cooking spray.
- In a large saucepan, melt the butter over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from heat and stir in the vanilla and salt.
- Working quickly, add the puffed rice to the pan and stir with a silicone spatula, coating it evenly with the sticky mixture. Transfer to the prepared baking dish and spread into a thick, even layer (spray your hands with a light coating of cooking spray to prevent sticking). Decorate with sprinkles.
To decorate the dessert, sprinkle it while still warm with 1/4 cup of any sprinkles, chocolate chips, and/or coated chocolate candies (such as M&M's), pressing lightly to adhere. - Let the dessert set at room temperature for about 30 minutes. Cut into 24 squares. Store at room temperature in a tightly sealed container for up to 3 days..
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