Description
These Lucky Charms Bars are a delightful treat combining melty marshmallows and buttery goodness with the classic Lucky Charms cereal. Enhanced with extra marshmallows on top and an optional white chocolate dip, these chewy bars are perfect for a quick snack or a fun dessert that kids and adults will love alike.
Ingredients
Scale
Marshmallow Mixture
- 1/4 cup unsalted butter (1/2 stick, or 4 tablespoons)
- 1 (12-oz) bag marshmallows
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
Cereal Mix
- 6 cups Lucky Charms cereal (including marshmallows)
- 1/2 cup Lucky Charms marshmallows (extra for topping)
Optional
- 8 oz white chocolate (for dipping the bottoms)
Instructions
- Prepare the pan: Spray a 9×9-inch pan with non-stick spray to help the parchment paper stick, then line it with parchment paper leaving an overhang for easy removal. If the parchment paper is not non-stick, spray it lightly with non-stick spray as well.
- Melt the butter & marshmallows: Using a large pot over medium heat, melt the butter completely. Add the marshmallows and salt, stirring constantly until the mixture is fully melted and smooth. Be careful not to overheat to avoid burning. Once melted, remove from heat and stir in the vanilla extract.
- Mix in the cereal: Gently fold in the Lucky Charms cereal, stirring carefully to ensure all pieces are evenly coated without crushing the cereal.
- Press into the pan: Transfer the mixture into the prepared pan and gently press it down evenly using a buttered spatula or greased hands. Avoid compacting the mixture too much to maintain a chewy texture. Immediately press the extra Lucky Charms marshmallows on top so they stick.
- Cool and cut: Allow the bars to cool at room temperature for about 1 hour before lifting them from the pan using the parchment paper overhang. Transfer to a cutting board and slice into 9-12 bars.
- Optional white chocolate dip: Melt the white chocolate in a microwave-safe bowl in 15-second intervals, stirring between each until smooth. Dip the bottom of each bar into the melted white chocolate, letting excess drip off, then place upside-down on a parchment-lined baking sheet. Let the bars sit at room temperature until the white chocolate hardens.
Notes
- Use parchment paper with an overhang for easy removal of the bars.
- Do not overheat marshmallow mixture to avoid burning or becoming tough.
- Gently folding in cereal prevents crushing and keeps bars light and chewy.
- Press the mixture gently to maintain a chewy texture rather than a dense one.
- Extra marshmallows on top add a fun, colorful finish.
- White chocolate dip is optional but adds a tasty, elegant touch.
- If you prefer, nuts or other cereal additions can be mixed in for variation.
