This recipe appears in:American Classics: Lucky Charms Marshmallow Squares
Lucky Charms! They're magically delicious. And if you're a marshmallow lover like me, what could be more magically delicious than adding extra marshmallows to make marshmallow squares?
Tip: Pick out a handful of marshmallow shapes and set them aside. Once you've transferred the marshmallow and cereal mixture to the pan, dress the top with the reserved marshmallow charms.
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.
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- 6 tablespoons unsalted butter, plus more for greasing the pan
- 16 ounces marshmallows
- 1 (11.5 ounce) box Lucky Charms
- 1 pinch Kosher salt
Grease a 9- by 13- inch baking dish and set aside. Place butter in a large stockpot (I used a 7 quart one, you will need to fit the marshmallows and an entire box of cereal with room for stirring) and melt the butter over medium heat.
Add marshmallows, stirring frequently until marshmallows are completely melted and the butter is incorporated. Reduce heat to low. Quickly add the cereal, stirring until ingredients are fully incorporated—try not to over stir or the cereal marshmallows will melt, too.
Remove mixture from heat. Transfer to the prepared baking dish. Spray a piece of waxed paper or parchment paper with cooking spray and gently press the cereal mixture into the pan and distribute it easily. Sprinkle with reserved marshmallows (see note) and salt then let sit for 1 1/2 to 2 hours to cool and set. Slice and serve. Store leftovers in an airtight container for up to 3 days.