Crunchy, chewy and packed with gooey marshmallow, these nostalgic no-bake treats are incredibly easy to make. Finished with a drizzle of milk and white chocolate, they’re perfect for a quick sweet treat.
Ingredients
Makes 8–10 squares
- 60g marshmallows (mini or roughly chopped)
- 25g butter
- 100g rice crispies
- Pinch of salt
For the chocolate drizzle
- 100g milk or dark chocolate
- 20g white chocolate
Optional extras
- 1 tsp vanilla extract
- 1 tbsp golden syrup or honey, for extra chewiness
- Sprinkles or extra mini marshmallows, to decorate
Method
- Prepare the tin
Line a small square tin (approximately 15–18cm) with baking parchment. - Melt the marshmallows
Melt the butter in a saucepan over low heat. Add the marshmallows and stir until smooth, then mix in the salt and any optional vanilla or syrup. - Add the cereal
Remove from the heat and quickly stir in the rice crispies until evenly coated. - Press into the tin
Transfer to the prepared tin and gently press into an even layer using the back of a spoon. Avoid compacting too firmly, as this can make the squares hard. - Drizzle with chocolate
Melt the milk or dark chocolate and white chocolate separately, either over a pan of gently simmering water or in short bursts in the microwave. Drizzle both over the rice crispy mixture. - Set and slice
Refrigerate for 30–60 minutes, until firm enough to cut, then slice into squares.
Notes
- Storage: Keep in an airtight container for up to 3 days.
- Variations: Try adding chopped nuts, crushed biscuits or a little peanut butter to the marshmallow mixture.
- Tip: Let the squares come to room temperature for a few minutes before serving for a softer, chewier texture.