Crunchy dessert with marshmallows
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This simple homemade dessert is made with crunchy cereal topped with colorful marshmallow shapes. They're held together with melted marshmallows and butter, then set and cut into neat circles. Drizzle each cupcake with melted white chocolate for extra sweetness and top with colorful sprinkles that complement the colorful marshmallow filling. These quick and delicious cupcakes are a great treat for Easter or any other holiday, and will be a hit with both kids and adults.
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 tbsp (60 g) butter
- 3 cups mini marshmallows
- 6 cups marshmallow cereal
- 220 g of white chocolate
- 2 tbsp. multi-colored sprinkles
We recommend
Recipes with similar ingredients: dry breakfast, puffed rice, white chocolate, marshmallow
Cooking the dish according to the recipe:
- Spray a 9-inch (24 cm) cake pan with cooking spray.
- In a large saucepan over medium heat, stirring constantly, melt the butter and marshmallows. Once melted and smooth, add the cereal and stir. Spread the marshmallow mixture evenly into the prepared pan and press into an even layer.
- Refrigerate for at least 30 minutes to allow the dessert to set before slicing. Remove the set dessert from the pan onto a cutting board. Cut out circles using a 6 cm cookie cutter.
- Place the white chocolate in a small bowl and melt it over a double boiler or in the microwave. Drizzle the chocolate over the top of each bar. Place them on a waxed paper-lined baking sheet and sprinkle with colored sprinkles. Let the chocolate set, then transfer to a serving platter and serve.
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