Marshmallow Treats

A sticky, glossy mass of melted marshmallows coating every cereal grain. Soft to the touch yet crunchy to the bite, with a hint of salt to balance the sweetness.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 387
• Protein: 5 g
• Carbs: 73 g
• Fat: 8 g

Ingredients

• 33.3 g Minimum butter sweet ( diced )
• 200 g Marshmallow ( in pieces )
• 100 g Honey puffed wheat ( plain )
• 0.7 tsp Vanilla extract
• 0.7 pinch Gray sea salt
• 66.7 g Puffed rice cereal

Instructions

1. Melting the butter

   In a large saucepan, melt the butter over low heat. It should foam slightly without browning.

2. Melting the marshmallows

   Add the marshmallows. Stir constantly with a spatula until the mixture is smooth, homogeneous, and shiny.

3. Seasoning

   Remove from heat. Stir in the vanilla extract and the pinch of sea salt. The salt is crucial for bringing out the flavor.

4. Coating the cereals

   Pour in the puffed wheat and puffed rice all at once. Mix vigorously so that every grain is coated in stringy marshmallow.

5. Molding

   Transfer to a buttered dish. Spread gently without packing it down. If you press too hard, the result will be hard instead of soft.

Chef's tips

• Lightly oil your hands or spatula to handle the mixture without it sticking everywhere.
• Don't overheat the marshmallows; as soon as they are melted, stop immediately or they will turn rock hard when cooling.

Storage

Keep for 3 days in an airtight container at room temperature. Do not refrigerate.