Mini M&M Rice Krispie (Printer-Friendly)
Crispy marshmallow bars with mini M&Ms for a gooey, chocolatey crunch.
# List of Ingredients:
→ Wet Ingredients
01 -
½ cup salted butter
02 -
1 teaspoon pure vanilla extract
→ Sweeteners
03 -
10 ounces mini marshmallows
→ Dry Ingredients
04 -
6 cups crispy rice cereal
→ Add-ins
05 -
1 cup mini M&M candies
# Preparation Steps:
01 -
In a large saucepan over medium heat, melt the salted butter. Add the mini marshmallows and stir continuously until they are puffed and mostly melted. Remove from heat and blend in the vanilla extract until the mixture is smooth.
02 -
Add the crispy rice cereal to the melted marshmallow mixture and stir until every piece is thoroughly coated.
03 -
Gently fold in the mini M&M candies, distributing them evenly throughout the mixture.
04 -
Transfer the mixture into an 8x8-inch greased baking dish. Press down firmly to create an even layer and sprinkle extra mini M&Ms on top for garnish.
# Additional Suggestions:
01 -
For softer treats, avoid overcooking the marshmallow mixture; it should remain puffed and slightly intact before stirring to smoothness.
02 -
Saving 1 cup of mini marshmallows to fold in last can help create delightful gooey pockets.
03 -
Allow treats to cool completely before cutting to preserve shape and texture.
04 -
Store at room temperature in an airtight container for up to 3 days, or freeze wrapped for up to 2 months.