Marshmallow Crispy Treats

Make Ahead and Storage

Airtight at room temperature for 3 days, and best on the first. They go hard in the fridge.

Making Marshmallow Crispy Treats

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1. Butter a 23 x 33 cm tin and line it with baking paper.

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2. Melt the butter in a large heavy pan over medium heat and keep cooking, swirling, for 4 to 5 minutes until the foam subsides and the solids turn golden brown and smell nutty.

   Mark done Start 4 min timer

3. Drop the heat to low and add the 500 g of marshmallows, stirring until completely melted and smooth — about 3 minutes. Do not let it bubble or the sugar will harden.

   Mark done Start 3 min timer

4. Take off the heat and stir in the vanilla and fine salt.

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5. Add the puffed rice and fold quickly with a buttered spatula until every piece is coated.

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6. Fold in the extra marshmallows with two or three strokes only, so they stay in visible pieces.

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7. Tip into the tin and press down with a sheet of buttered baking paper, using your palms and only enough pressure to level it. Firm pressing gives you a brick.

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8. Scatter with flaky salt and leave to set at room temperature for 45 minutes before cutting into 16 squares.

   Mark done Start 45 min timer

Related guides: Prep, cook and total time · Choosing rice.

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A Few Pointers

• Press lightly. This is the whole recipe and it is the thing everyone gets wrong.
• Never refrigerate them to speed the set — cold makes them hard and they do not soften back.
• Fresh marshmallows melt smoothly; stale ones stay lumpy.

Serving Ideas

A glass of cold milk · Vanilla ice cream · Strong coffee

Quick Answers

Marshmallow Crispy Treats Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Garnishes, greasing and other items with no amount are not counted. How the figures are worked out.