Best Marshmallow Treats Recipes

MARSHMALLOW TREATS

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

MARSHMALLOW CRISPY TREATS

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.

CARAMEL MARSHMALLOW TREATS

Steps:

• Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla., Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set.

EXTRA-MARSHMALLOW CRISPY RICE TREATS

Steps:

• Line an 8-inch square baking dish with aluminum foil and spray generously with nonstick cooking spray. Combine the cereal with 1 bag marshmallows in a large bowl; set aside.
• Melt the butter in a large heavy-bottomed pot or stockpot over medium-high heat. Add the 3 remaining bags of marshmallows and cook, stirring occasionally, until they are fully melted, about 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Fold half the cereal mixture into the melted marshmallows until well-coated; fold in the remaining cereal mixture.
• Scoop the mixture into the prepared pan. Spray another piece of foil with cooking spray and use it to cover the mixture, pressing gently on the foil to evenly spread the mixture out, getting it evenly into the corners and flattening the top (you can dome the top slightly if you have extra mixture). Place in the refrigerator to set, around 1 hour. Cut into 2-inch squares and serve. Leftovers keep in an airtight container at room temperature, 2 days; or wrap in a freezer bag and freeze.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

TOFFEE AND MARSHMALLOW RICE KRISPIE TREATS

Steps:

• 1. Melt the butter in a large saucepan (large enough to fit all the ingredients).
• Add the toffees and melt them slowly in the butter (stirring continuously until melted).
• Add the marshmallow and continue heating and stirring until they have melted.
• Add the cereal, stirring and folding until the mixture completely covers all the ingredients. I like to do this over a gentle heat to keep the mixture free (don't worry is will go stringy when stirring it).
• Grease a tin with a little butter that is around 20cm square and line with baking parchment then empty the mixture into the tray. Press down with a spatula (as this won't stick to the mix) and leave to cool.
• Cut into square then serve. If not serving straight away store in layers with baking parchment underneath and in between.

MARSHMALLOW CARAMEL RICE KRISPIES TREATS

Steps:

• Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
• Remove from heat.
• Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
• Let them cool on wax paper.
• Store them in the refrigerator.
• Enjoy!

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

LUCKY CHARMS MARSHMALLOW TREATS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on at least two sides; butter the foil. Pick out and reserve 1/2 cup the colorful marshmallows from the cereal.
• Melt the butter in a large saucepan over medium-low heat. Add the standard marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the cereal until coated.
• Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
• Meanwhile, put the chocolate in a medium microwave-safe bowl. Microwave for 30 second increments, stirring after each, until melted.
• Use the foil overhang to lift out the treats from the pan. Drizzle the chocolate over the treats and sprinkle with the reserved colorful marshmallows. Let the chocolate coating harden at room temperature, about 2 hours. Cut into 18 bars.

PEANUT BUTTER MARSHMALLOW TREATS

Steps:

• Spray rectangular pan, 13x9x2 inches, with cooking spray. Place margarine, peanut butter and marshmallows in large microwavable bowl. Microwave uncovered on High 1 minute 30 seconds to 3 minutes, stirring after 1 minute, until mixture is melted and smooth when stirred. Stir in cereal until well coated.
• Press mixture in pan, using buttered back of spoon. Immediately make 24 indentations in rows (6x4) in mixture using handle of wooden spoon. Press peanut butter cups into indentations; cool. Cut into squares.

MARSHMALLOW RICE CRISPY TREATS REE DRUMMOND / PIONEER WOMAN

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold inches Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.

MARSHMALLOW S'MORES TREATS RECIPE BY TASTY

Steps:

• Crush all graham crackers into large chunks. Around the size of a quarter works best.
• Microwave marshmallows and butter together in a large bowl for about two minutes, stopping to stir after one and a half minutes. Marshmallows should still be a little fluffy, but fully combined with the butter.
• Add graham crackers to marshmallows and mix until crackers are well coated.
• Place mixture in a large dish and spread evenly.
• Microwave chocolate chips for 60 seconds, stopping after 30 seconds to check and stir. If still not melted, microwave in 15 second increments until melted.
• Cover with melted chocolate.
• Cut into equal pieces.
• Enjoy!

CHOCOLATE COVERED MARSHMALLOW ICE CREAM CONE TREATS

Steps:

• Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes.
• Stuff 1 marshmallow into each ice cream cone; dip each stuffed cone into the melted chocolate. Roll the dipped cones in sprinkles. Place each coated cone in the cup of a mini muffin tin. Carefully place in freezer until chocolate hardens, about 10 minutes.

SWEET & SALTY MARSHMALLOW POPCORN TREATS

Steps:

• In a large bowl, combine the popcorn, peanuts and M&M's. In a large saucepan, combine marshmallows and butter. Cook and stir over medium-low heat until melted. Add to popcorn mixture; mix well., When cool enough to handle, shape into 2-in. popcorn balls. Let stand until firm before wrapping in plastic.

SPECIAL K MARSHMALLOW TREATS!

Steps:

• Melt butter over med-high heat in a large non-stick saucepan.
• Add marshmallows all at once, stirring constantly until smooth and creamy.
• Add cereal to the melted marshmallow.
• Toss in the pot until cereal is coated.
• Press into buttered 9X13 pan and sprinkle with kosher salt.
• Cool. Slice. Yum.

RICE KRISPIE MARSHMALLOW TREATS

Steps:

• 1. Melt margarine in 3 quart saucepan. Add marshmallows and cook over low heat, stirring constantly until marshmallows are melted and mixture is very syrupy.
• 2. Remove from heat and stir in vanilla
• 3. Add Rice Krispies and stir until well coated.
• 4. Press warm mixture into 13x9x2 pan. Cut into squares when cool.

CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Line a baking sheet with a nonstick baking mat or wax paper. Place crackers, upside down on baking sheet. Spray a 1 3/4-inch ice cream scoop with nonstick cooking spray and top each cracker with 1 scoop of Marshmallow Fluff. Transfer to freezer until frozen, 2 to 3 hours.
• In a medium heatproof bowl, set over (but not touching) simmering water, melt chocolate and oil, mixing until combined; remove from heat. Remove crackers from freezer and coat marshmallows with a thick layer of chocolate mixture. Place on a baking sheet and return to freezer; freeze until chocolate is set, overnight.
• Transfer marshmallow treats to a resealable plastic bag. Marshmallow treats can be kept frozen for up to 1 month. To serve, thaw marshmallow treats in refrigerator; keep refrigerated until ready to serve.

MARSHMALLOW CORN CHIP TREATS

Steps:

• Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.
• Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.

BAKE SALE MARSHMALLOW TREATS

Steps:

• Use about half the butter to generously grease a 13x9-inch baking dish.
• Melt remaining butter in a non-stick stock pot over medium heat; add marshmallows and cook, stirring frequently, until the marshmallows are melted, 5 to 7 minutes. Remove pot from heat.
• Stir crispy rice cereal, brown sugar and butter-flavored breakfast cereal, and fruit flavored breakfast cereal into the marshmallow mixture to coat; pour into the prepared baking dish and press flat.
• Cool treats completely before cutting into 3-inch squares.

MICROWAVE MARSHMALLOW TREATS RECIPE BY TASTY

Steps:

• Add 1 tbs butter and 8 large marshmallows and heat in the microwave for 30 seconds.
• Mix 1 cup of rice cereal and place to cool.
• Enjoy!