Easter Marshmallow and Rice Krispies Bars
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 16 bars
Complexity: easily
Quantity: 16 bars
Leftover sweets from Easter can be used to make a delicious, crunchy dessert. This lighthearted treat, made with crispy puffed rice and held together with melted marshmallows, will be a hit with kids and beyond. Stir in chocolate chips, chocolate dragees, glazed eggs, jelly beans, and other treats you used to decorate your holiday dessert table. The more different sweets you use, the more interesting the texture of the dessert will be. Pour the mixture into a mold, let it set, and cut into squares.
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:
- 280 gr. mini marshmallow
- 1 tsp vanilla extract
- 6 cups crispy puffed rice (breakfast cereal)
- 1 cup chopped candied marshmallow chicken, such as Peeps (about 8)
- 1 cup mini chocolate eggs coated in sugar or chocolate drops coated in sugar
- 1/3 cup chopped chocolate bunnies (about 1 hollowed-out chocolate bunny, 45g)
- 4 tbsp (60 g) butter, plus extra for greasing the pan
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Recipes with similar ingredients: marshmallow, dry breakfast, puffed rice, chocolates
Cooking the dish according to the recipe:
- Line a 20x20 cm (8 x 8 in) baking pan with foil, allowing it to hang over the sides by 5 cm (2 in). Grease the foil with 1 tbsp (15 g) of butter.
- In a large saucepan over medium heat, melt the remaining 4 tablespoons (60 g) butter. Add the marshmallows and heat, stirring occasionally, until completely melted, about 5 minutes. Remove from heat and stir in the vanilla and a pinch of salt.
- Working quickly, add the puffed rice and candies to the pan and stir with a silicone spatula until evenly distributed. Transfer the mixture to the prepared pan and press down to level it. Wet your hands to prevent the mixture from sticking. Let sit at room temperature until the dessert hardens, about 30 minutes. Cut into 16 squares. Store the dessert at room temperature in an airtight container for no more than 3 days..
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