Crispy, crunchy, buttery bars packed with toasted marshmallow flavor, a salty snap, and zero fussy steps. Think classic treat, but louder and heartier.
By Matt Campbell
Some desserts are about precision. These are about maximum crunch and that sweet, toasty marshmallow vibe that makes you hover by the pan “just to check” and accidentally eat two corners.
This is my hearty, crispy, crunchy take on marshmallow treats. We keep the ingredients easy, but we level up the texture with a mix of crisp cereal, salty pretzels, and buttery brown sugar notes. The result is a bar that snaps a little when you bite in, then melts down into cozy sweetness.
Hot chocolate with a pinch of cinnamon
Vanilla ice cream and a drizzle of salted caramel
Fresh strawberries or raspberries for contrast
Strong coffee or cold brew to cut the sweetness
Room temp (best texture): Store bars in an airtight container for up to 3 days. Place parchment between layers so they do not stick.
Keep them crisp: Add a small piece of parchment or paper towel in the container to absorb extra moisture, especially in humid kitchens.
Freezing: Wrap individual bars tightly in plastic wrap, then stash in a freezer bag for up to 6 weeks. Thaw at room temp still wrapped so condensation forms on the wrap, not the bars.
Avoid the fridge: Refrigeration makes marshmallow treats firmer and less fun.
Yes. This recipe does not need corn syrup. The marshmallows do the binding. If you want extra chew, you can add 1 tablespoon honey, but it is optional.
Usually one of two things: the marshmallow mixture got too hot, or the bars were pressed too firmly into the pan. Melt on low and press gently. Think “tuck it in,” not “compact concrete.”
No. Pretzels give a salty crunch. Swap with toasted chopped nuts, extra cereal, or crushed graham crackers. Keep the total dry mix about the same.
Let the bars cool for at least 30 minutes. Then use a lightly buttered knife. Wipe the blade between cuts for those bakery-style edges.
Yes, use gluten-free crisp rice cereal and gluten-free pretzels. Double check your vanilla and any add-ins.
Not safely. Parchment can curl and scorch under a broiler, especially if it has overhang. If you want the toasted top, either line the pan with foil (leave a little overhang for lifting) or trim any parchment completely flush with the bars before broiling. And do not walk away for even a second.
I started making marshmallow treats when I wanted dessert that felt like a win on a busy weeknight. No mixer. No sink full of bowls. Just a pot, a spoon, and a little chaos.
Over time I realized the classic version is great, but I always wanted more texture. So I started adding pretzels, then a little brown sugar for warmth, then a quick toast under the broiler because I am incapable of leaving well enough alone. Now these are my go-to “bring something” bars, because they disappear fast and nobody asks for a recipe that involves a candy thermometer.
Optional topping for extra crunch: 2 tablespoons flaky salt or a light sprinkle of crushed pretzels.
Butter note: I tested this at 4 tablespoons so the bars stay rich without turning greasy. If you love an extra buttery bar, bump it to 5 or 6 tablespoons, but keep the heat low and expect a softer set.
Prep the pan. Line a 9 x 13-inch pan with parchment, leaving a little overhang for lifting. Lightly butter the parchment. If you know you want the broiled top, line with foil instead (safer under a broiler) and butter it well.
Mix your dry crunch. In a large bowl, combine the crispy rice cereal, crushed pretzels, and nuts (if using). Set aside.
Melt the base. In a large pot over low heat, melt the butter. Stir in the brown sugar (if using) and let it dissolve for about 30 seconds.
Marshmallow time. Add about 8 ounces of the mini marshmallows (save the rest for later). Stir constantly over low heat until mostly smooth. Turn off the heat. Stir in vanilla and kosher salt.
Combine fast, gently. Add the cereal mixture into the pot with the melted marshmallows. Fold with a spatula until everything is coated. Add the reserved 2 ounces marshmallows and fold just a few times so you get little pockets.
Add chips (optional). Let the mixture cool for 1 to 2 minutes, then fold in chocolate or butterscotch chips so they do not fully melt out.
Press into the pan. Transfer to the prepared pan. Butter your hands or the bottom of a measuring cup and press lightly into an even layer. Do not smash it.
Optional toasted top (read this first). Broilers are intense and parchment can scorch, especially with overhang. If your pan is lined with parchment, either skip broiling or trim all parchment flush with the bars so nothing is sticking up. Foil is the safer move if you want that toasted look. Broil for 30 to 90 seconds until the top is lightly golden. Stay there and watch it like it owes you money.
Cool and slice. Let cool for at least 30 minutes. Lift out using the lining, slice into 16 bars, and try not to eat the first one standing over the cutting board.