Crispy cereal bars with toasted butter and marshmallows

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 12

Crispy rice cereal and marshmallow bars get a fantastic, nutty flavor when made with toasted butter. Melt some of the marshmallows in the butter to create a binding agent for the cereal, and add the remaining marshmallows at the end to keep them from melting. This will give your bars an interesting texture with crispy rice and soft marshmallows. Since crispy rice cereal bars are a favorite among children, they make the perfect and original treat for a children's party.

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.

Ingredients for the recipe:

4 tbsp (60 g) butter, plus a little more for greasing the baking sheet
300 gr. marshmallow
1/4 teaspoon coarse salt
6 cups puffed rice (breakfast cereal)
300 gr. white miniature marshmallows

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dry breakfast, marshmallow

Cooking the dish according to the recipe:

Grease a baking sheet thoroughly with softened butter.
In a large saucepan, heat the butter over medium heat. Melt it and, shaking the pan, toast for 3-4 minutes until golden brown. Stir in the marshmallows and cook until completely melted. Season with salt.

Remove the pan from the heat and, stirring gently, pour the mixture into the rice cereal. Stir in the mini marshmallows. Transfer the mixture to a greased baking sheet and press it flat. Cool completely and cut into squares or rectangles.

Categories:

recipe / Recipes for children's dishes / Desserts / Candies / Breakfast cereals, granola, muesli / Ree Drummond

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