Ingredients
Scale
- 4 tablespoons salted butter (plus a little extra to grease the pan)
- 6 cups Rice Krispies cereal
- 12 ounces mini marshmallows (about 7½ cups)
- 1½ teaspoons ground cinnamon
- Cinnamon-sugar topping: ¼ cup granulated sugar mixed with ½ teaspoon cinnamon
Instructions
- Lightly grease an 8×8-inch baking pan with butter and set it aside.
- In a large mixing bowl, toss the Rice Krispies with the 1½ teaspoons of ground cinnamon so the cereal is evenly coated. Put the bowl to the side.
- In a roomy saucepan over low heat, melt the 4 tablespoons of butter. Once melted, add the marshmallows and stir gently until they are mostly melted — it’s fine (and actually nice) to leave a few small marshmallow bits for extra gooey texture.
- Remove the pan from the heat. Immediately pour the melted marshmallow mixture over the cinnamon-coated cereal and fold quickly until every flake is well dressed in marshmallow. Work fast before the mixture cools.
- Transfer the mixture into the prepared pan. Using a buttered spatula or a piece of wax paper, press the mixture into an even layer — press firmly enough to hold the bars together but not so hard that they become compacted.
- Evenly sprinkle the cinnamon-sugar mixture over the top while the surface is still slightly tacky so it sticks. Let the pan sit until the bars are completely set, then cut into squares and serve.
Notes
Keep leftover squares at room temperature in an airtight container for up to three days. Place sheets of wax paper between stacked layers to stop them from sticking together.
Nutrition
- Serving Size: 1g
- Calories: 238kcal
- Sugar: 24g
- Sodium: 173mg
- Fat: 6g
- Saturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 13mg