Marshmallow crispy rice cereal bars finished with finely sliced red licorice pieces stirred in after the mixture has cooled slightly.
Add the licorice after the mixture has cooled slightly, or it will melt into streaks. Snip the licorice small so each bite has a few chewy pieces.
Keeps 3 days airtight at room temperature. Grease your spatula or hands lightly to press without sticking.
Ingredients
Scale
Measurement units
- 4 tbsp unsalted butter
- 10 oz mini marshmallows (about one 10-oz bag)
- 6 cup crispy rice cereal
- 1 cup red licorice (about 6 oz)
Ingredients
Scale
Measurement units
- 4 tbsp unsalted butter
- 10 oz mini marshmallows (about one 10-oz bag)
- 6 cup crispy rice cereal
- 1 cup red licorice (about 6 oz)
Instructions
Prep
Grease a 9x13-inch pan lightly or line it with parchment.
Slice red licorice (1 cup) into small pieces with oiled scissors.
Equipment: 9x13-inch baking pan, kitchen scissors
Make the treats
Melt unsalted butter (4 tbsp) in a large pot over low heat.
Stir in mini marshmallows (10 oz) until completely melted and smooth.
Remove from the heat and stir in crispy rice cereal (6 cup) until coated.
Equipment: large pot
Cool briefly
Let the mixture cool for about 3 minutes so the licorice won't melt on contact.
Add the licorice and press
Fold in the sliced red licorice.
Using a greased spatula, press evenly into the pan.
Equipment: 9x13-inch baking pan
Set
Let stand for about 30 minutes, until firm, then cut into 16 squares.
Before you cook
Cook notes
- • Add the licorice after the mixture has cooled slightly, or it will melt into streaks.
- • Snip the licorice small so each bite has a few chewy pieces.
- • Grease your spatula or hands lightly to press without sticking.
- • Keeps 3 days airtight at room temperature.
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