Puffed rice bar with marshmallows
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Thanks to foreign TV series and movies, most people associate marshmallows with a cup of hot cocoa (if the marshmallows are small) or campfire gatherings (if the marshmallows are large). But in reality, this delicacy can be used to create something even more interesting. Those with a sweet tooth will definitely appreciate this easy-to-make, crunchy, and unusual dessert.
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:
- 250 g crispy rice balls (breakfast cereal)
- 1.2 kg. miniature marshmallows
- 6 tbsp (90 g) butter
- 1 teaspoon vanilla extract
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Recipes with similar ingredients: dry breakfast, vanilla extract, marshmallow
Cooking the dish according to the recipe:
- Line an 8-inch square baking dish with foil and spray generously with cooking spray. In a large bowl, combine the rice balls with 1 package of marshmallows.
- In a large heavy-bottomed saucepan or simmering pan, melt the butter over medium-high heat. Add the remaining 3 packets of marshmallows and cook, stirring occasionally, until completely melted, about 5 minutes. Remove from heat and stir in the vanilla extract. Stir half of the rice balls into the melted marshmallows, coating them completely; fold in the remaining rice balls.
- Spoon the mixture into the prepared pan. Spray another sheet of foil with cooking spray and use it to cover the mixture, pressing gently to distribute the mixture evenly in the pan, leveling the corners and flattening the top (if you have extra mixture, you can slightly dome the top).
- Refrigerate for about an hour to finish cooking. Cut into 5cm squares and serve. Store leftovers in an airtight container at room temperature for up to 2 days, or place in a freezer bag and freeze.
Recipe bars made from puffed rice with cranberries and seeds.
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