Halloween Marshmallow Bars
These Halloween Marshmallow Bars are a spooky, no-bake festive snack that’s lightened up with whole-grain cereal and sugar-free marshmallows—perfect for guilt-free Halloween treats!
Ingredients
- 4 cups brown rice cereal I like Nature’s Path Organic; certified gluten-free
- 3 tbsp unsalted butter or coconut oil for dairy-free/vegan
- 10 oz sugar-free or light marshmallows about 8 cups; see Note below
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/2 cup mini candy corn (substitute with Halloween M&M’s or colored sprinkles)
- 2 tbsp dark chocolate chips (70% cacao or dairy-free chips)
- 1/4 cup plain whole-milk Greek yogurt (optional drizzle)
- 1 tsp coconut oil to thin the yogurt drizzle
Instructions
- Line a 9x9-inch pan with parchment paper, letting some overhang for easy removal—then lightly grease the paper.
- In a large pot over low heat, melt butter (or coconut oil) until it’s just bubbly. Add marshmallows and stir constantly with a silicone spatula until smooth. Keep the flame low so they don’t burn.
- Remove from heat, stir in vanilla and sea salt, and watch the mixture shine—this is where the flavor really pops.
- Quickly fold in the brown rice cereal and mini candy corn, coating everything evenly. Work fast: marshmallows set up quickly.
- Transfer the sticky blend to your lined pan. Sprinkle chocolate chips over the top and swirl them into the surface with a butter knife for a pretty marble effect.
- Chill in the fridge for at least 30 minutes until bars are firm. Lift out via parchment overhang and slice into 16 squares with a sharp knife.
Notes
• Use whole-grain or gluten-free cereal for better nutrition and crunch.
• Room-temperature butter prevents scorching.
• If you go vegan, pick marshmallows labeled vegan and use coconut oil.
• Room-temperature butter prevents scorching.
• If you go vegan, pick marshmallows labeled vegan and use coconut oil.
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