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Easy Homemade Recipes Using Marshmallows for Sweet Dessert Creations - Simple Treats Anyone Can Make

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings

Ingredients
  

  • Mini marshmallows (about 10 cups total for all recipes below; mini melt evenly)
  • Butter (unsalted; about 8 tablespoons)
  • Crispy rice cereal (6 cups)
  • Chocolate chips (1 to 2 cups; semi-sweet or milk)
  • Graham crackers (8 to 10 full sheets)
  • Pretzels (2 cups, roughly crushed)
  • Peanut butter or almond butter (1/2 cup; optional for variation)
  • Vanilla extract (1 teaspoon)
  • Salt (a pinch; balances sweetness)
  • Add-ins (optional: sprinkles, chopped nuts, shredded coconut, crushed cookies)

Instructions
 

  • Prep the pan: Line a 9x13-inch baking pan with parchment and lightly butter the paper so bars lift out easily.
  • Melt the butter: In a large pot over low heat, melt 4 tablespoons butter. Keep the heat low to prevent scorching.
  • Add marshmallows: Stir in 6 cups mini marshmallows with a pinch of salt. Keep stirring until smooth and glossy. Remove from heat and stir in 1/2 teaspoon vanilla.
  • Fold in cereal: Add 6 cups crispy rice cereal and gently fold to coat. Don’t crush the cereal; use broad strokes.
  • Press and set: Scrape into the pan. Lightly butter your hands or a spatula and press into an even layer without packing too tightly. Top with 1/2 cup mini marshmallows or sprinkles if you like. Let set 30 minutes, then slice.
  • Make the crust: Crush graham crackers into fine crumbs (about 1 1/2 cups). Mix with 3 tablespoons melted butter and a pinch of salt. Press into an 8x8-inch lined pan.
  • Melt the chocolate: In a heat-safe bowl, microwave 1 1/2 cups chocolate chips in 20-second bursts, stirring until smooth. Stir in 1 tablespoon butter for shine.
  • Stir in marshmallows: Fold in 2 cups mini marshmallows. Spread over the crust. Sprinkle a few extra cracker crumbs and a pinch of flaky salt on top.
  • Chill and slice: Refrigerate 1 hour until set. Lift out and cut into squares. For a toasted effect, briefly torch the top marshmallows or broil for 20–30 seconds before chilling.
  • Prep a sheet: Line a baking sheet with parchment.
  • Melt and mix: In a pot over low heat, melt 2 tablespoons butter. Add 2 cups mini marshmallows and stir until smooth. Remove from heat and stir in 1/2 teaspoon vanilla and a pinch of salt.
  • Fold add-ins: Add 2 cups roughly crushed pretzels and 1/2 cup chocolate chips. Mix quickly.
  • Form clusters: Drop spoonfuls onto the sheet. Press a pretzel piece on top for crunch. Let set 20–30 minutes.
  • Beat together: In a bowl, whip 1 cup marshmallow creme with 4 ounces softened cream cheese until smooth and fluffy.
  • Serve: Add a splash of vanilla or citrus zest if you like. Serve with strawberries, apple slices, or graham crackers.