Chex Mix Marshmallow Treats
Easy no bake Chex Mix Marshmallow Treats include all of the usual Chex mix ingredients but in a sweet and salty dessert bar.
Equipment
- 10x15-inch baking pan
Ingredients
- 1 cup (227 g) salted butter
- 3 10-ounce (600 g) bags mini marshmallows divided
- 1 tablespoons (15 ml) vanilla extract
- 1 ½ cups mini pretzel twists roughly chopped, plus more for garnish
- 1 cup honey roasted mixed nuts roughly chopped
- 3 cups rice chex
- 1 ½ cups corn chex
- 1 ½ cups wheat chex
Instructions
- Line a 10x15 baking dish with foil (or parchment paper). Spray the foil with cooking spray and set the dish aside.
- In a dutch oven or large pot, melt the butter over medium heat. Reserve 4 cups of the marshmallows, and add the remaining marshmallows to the po with the butter
- Continue cooking, stirring constantly, until the marshmallows are melted, about 5 minutes.
- Remove the mixture from the heat and stir in the vanilla extract.
- Stir in the chopped pretzels and chopped nuts.
- Then gently stir in the rice chex, corn chex, and wheat chex.
- Finally, stir in the reserved marshmallows.
- Add the mixture to the prepared baking dish and gently press it down to form to the pan.
- To decorate, press 24 pretzels evenly into the top of the treats.
- Allow the marshmallow treats to cool at room temperature for 2 hours. Then place in the fridge for at least 1 hour to set up properly.
- Slice into squares to serve.
Notes
- Work quickly. Once you take the marshmallow mixture off of the stove it will begin to cool and set. Be sure you have all of your ingredients ready to mix in, and your pan prepared ahead of time. If you pause in the middle, your treats might set inside of the pan!
- Be Gentle. Don't press down too hard when pressing the mixture into the pan, or you'll crush the Chex. When Stirring in the ingredients, it's helpful to use a flexible spatula too.
- Don't skip the chilling step. These bars will be easiest to cut when they are cold. At room temperature, they'll be a bit soft and sticky.
- For an extra salty kick, sprinkle some flaky sea salt over the bars along with, or in place of the pretzels.
- To make this cereal treat recipe gluten-free, skip the wheat Chex (replace them with any other type of Chex), and use your favorite gluten-free pretzels.
- Try a smaller pan. To make thicker cereal treats, make this recipe in a 9x13-inch pan rather than a 10x15-inch one.
- To Store: Keep in the fridge in an airtight container for up to 1 week, or in the freezer for up to 3 months.
Nutrition
Serving: 1square | Calories: 298kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 275mg | Potassium: 122mg | Fiber: 3g | Sugar: 23g | Vitamin A: 519IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 7mg
Find it online: https://littlesunnykitchen.com/chex-mix-marshmallow-treats/