Marshmallow Bar Recipe
Marshmallow cream mixed with gluten-free crispy rice puffs, mini marshmallows, and a touch of browned butter, finished with a hint of sea salt.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Brown the Butter
In a medium saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Be careful not to burn it.
- 2
Mix the Ingredients
Once the butter is browned, remove it from the heat and let it cool slightly. In a large mixing bowl, combine the marshmallow cream, gluten-free crispy rice puffs, and mini marshmallows. Pour the browned butter over the mixture and stir well until all ingredients are evenly coated.
- 3
Add Sea Salt
Sprinkle the sea salt over the mixture and gently fold it in to ensure even distribution.
- 4
Transfer to Dish
Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal. Pour the marshmallow mixture into the prepared dish and press it down evenly with a spatula or your hands.
- 5
Cool and Set
Let the marshmallow bar mixture cool at room temperature for about 1 hour, or until set. You can also refrigerate it for faster setting.
- 6
Cut and Serve
Once set, lift the mixture out of the dish using the parchment paper. Cut into squares and enjoy!
