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Marshmallow Crispy Squares

by . Featured in NIGELLA EXPRESS
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Introduction

You'd think this was designed to keep the children happy, and while that's OK with me, it is the adults who seem to find this particuarly irresistible.

If I can find a tub of edible disco glitter in one of my cupboards, I sprinkle some on while the marshmallow is still sticky, but it has a certain pearly, luminescent appeal as it is.

It's also beautiful cut into squares, then each piece pierced with a white birthday cake candle, and arranged on a stand. Alternatively, you could turn this into more of a pickable pud, by cutting the slab into teeny-tiny squares so that people can pop one straight into their mouth.

You'd think this was designed to keep the children happy, and while that's OK with me, it is the adults who seem to find this particuarly irresistible.

If I can find a tub of edible disco glitter in one of my cupboards, I sprinkle some on while the marshmallow is still sticky, but it has a certain pearly, luminescent appeal as it is.

It's also beautiful cut into squares, then each piece pierced with a white birthday cake candle, and arranged on a stand. Alternatively, you could turn this into more of a pickable pud, by cutting the slab into teeny-tiny squares so that people can pop one straight into their mouth.

Marshmallow Crispy Squares
Photo by Lis Parsons

Ingredients

Makes: 24 squares

Metric Cups
  • 45 grams butter
  • 300 grams mini marshmallows
  • 180 grams rice krispies
  • edible glitter or sprinkles (optional)
  • 3 tablespoons butter
  • 6 cups mini marshmallows
  • 6 cups rice krispies
  • edible glitter or sprinkles (optional)

Method

  1. Melt the butter in a large, heavy-based saucepan over a low heat.
  2. Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.
  3. Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.
  4. Press the mixture into a greased 32cm x 23cm tin / 13 x 9 inch pan; you may have to put on vinyl CSI gloves and press it down into the corners, as it will be very sticky. Flatten the top and then scatter over the edible glitter or sprinkles, if so inclined.
  5. Let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares.
  1. Melt the butter in a large, heavy-based saucepan over a low heat.
  2. Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.
  3. Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.
  4. Press the mixture into a greased 32cm x 23cm tin / 13 x 9 inch pan; you may have to put on vinyl CSI gloves and press it down into the corners, as it will be very sticky. Flatten the top and then scatter over the edible glitter or sprinkles, if so inclined.
  5. Let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares.

Additional Information

Note not gluten free as Rice Krispies contain barley malt and not vegetarian as marshmallows are made with gelatine.

Note not gluten free as Rice Krispies contain barley malt and not vegetarian as marshmallows are made with gelatine.

Tell us what you think

What 15 Others have said

  • These can be gluten free if you use organic gluten free rice crispy doodahs, usually in the gluten free breakfast stuff or posh cereal aisle. I also recommend adding in fresh raspberries and blueberries, the sharpness of the fresh fruit contrasts well with the sweet marshmallow. Also looks good, particularly if you've used pink and white mallows to get that rose colour.

    Posted by Laura84 on 14th July 2016
  • You can also drizzle melted chocolate and, if feeling festive, use that melted chocolate as an adhesive for Easter mini-eggs or red n green christmassy M n M's. As a North American, I grew up with this treat and my mother's trick is to grease your hands and the tin with butter. No sticking!

    Posted by Mamancupcake on 2nd June 2016
  • To deal with the sticky mixture, spoon into the tin and cover with cling film. Push the mixture into the corners through the clingfilm and press flat with hands or rolling pin. The cling film comes off easily when mixture has been chilled in the fridge :)

    Posted by WicklowJo on 28th March 2016
  • These are also nice if you add some chocolate chips to the mix!

    Posted by Bakercake on 23rd January 2015
  • Added dried cranberries which work really well against the sweetness of the marshmallow. The wet hands is a great idea.

    Posted by Gill13 on 19th October 2014
  • I love these even more with a bit of peanut butter mixed in. Yummm.

    Posted by lamr on 24th August 2014
  • I would suggest wetting your hands (not damp, actually running them under the tap) before moulding as it stops the mixture from sticking to your hands. I did this when moulding it into a 3D '15' for a birthday and it was surprisingly easy to do.

    Posted by JessW96 on 27th August 2014
  • I made these with pink and white marshmallows for my niece's birthday - they came out the most beautiful rose colour

    Posted by AndromacheCassandra on 28th June 2014
  • Tried it today - love it! Didn't seem to set into hard neat squares but it was delicious spooned up in sticky mouthfuls!

    Posted by amalif on 8th March 2014
  • this sounds good

    Posted by millie2050 on 7th December 2013
  • When I made them they were amazing, I am a 12year old girl and I admire you. I have made a lot of your recipe's and watched your tv programs, I think I may have an idle!

    Posted by niamhaine on 3rd November 2013
  • Just made a Dairy Free version of this covered with dairy free chocolate orange. We changed the butter for a dairy free spread :-D

    Posted by Pauldj1975 on 24th October 2012
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