Lucky Charm Rice Krispie Treats
Soft, gooey Lucky Charms Rice Krispie Treats loaded with colorful marshmallows is a no-bake, gluten-free dessert that comes together in minutes and is perfect for St. Patrick’s Day or any party!
Servings: 12
Calories: 166kcal
Ingredients
- 4 Tablespoons butter
- 10 oz mini marshmallows
- 5 cups Lucky Charms cereal
Instructions
- Lightly grease a 9x13-inch glass baking dish and set aside.
- In a large pot, melt the butter over medium-low heat.
- Once the butter is fully melted, add about three-quarters of the bag of marshmallows. Stir continuously until completely smooth and melted.
- Stir in the remaining marshmallows and continue mixing until they are partially melted, leaving small chunks throughout for texture.
- Remove the pot from heat and immediately stir in the Lucky Charms cereal. Mix until the cereal is evenly coated in the marshmallow mixture.
- Transfer the mixture to the prepared baking dish. Gently press it into an even layer but avoid packing it down too firmly to keep the treats soft.ol at room temperature for about 1 hour before cutting and serving. Enjoy!
Notes
Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Melt the butter and marshmallows over medium-low heat to prevent the mixture from becoming stiff or dry.
Do not overheat the marshmallows. Overheating can make the treats hard once cooled.
Gently press the mixture into the pan. Packing it down too firmly will result in dense bars instead of soft, gooey ones.
For extra gooey texture, reserve a small handful of marshmallows to fold in at the very end.
Store in an airtight container at room temperature for up to 3 days for best freshness.
Always check ingredient labels to ensure they meet your dietary needs, especially if serving someone with gluten sensitivities.
Nutrition
Serving: 1bar | Calories: 166kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Cholesterol: 10mg | Sodium: 146mg | Fiber: 1g | Sugar: 19g
