Description
Take a break from traditional rice krispie treats and make these magical Lucky Charms treats instead. And, for a little added pizzazz, dip them in white chocolate!
Ingredients
- 6 cups (210g) Lucky Charms cereal
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 10-ounce (283g) bag of marshmallows (mini size or regular)
- optional: pinch of salt
- two 4-ounce bars (226g total) quality white chocolate, coarsely chopped* (or use almond bark)
Instructions
- Line a 9-inch square baking pan with parchment paper, leaving enough parchment overhang to lift the bars out of the pan. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows and salt (if using). Stir the mixture until the marshmallows are completely melted. Remove from heat, and then fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.
- Transfer mixture to prepared pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down until it is secure and even in the pan.
- Allow treats to set for at least 2 hours at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours.
- Lift the cereal treats out of the pan using the edges of the parchment paper. Cut into squares. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Dip in white chocolate: Melt the white chocolate in a double boiler on the stove, or simply use the microwave: Place chopped white chocolate in a large microwave-safe bowl, and microwave in 20-second increments, stirring after every 20 seconds until completely smooth. Hold the treat and dip the bottom into white chocolate, making sure to coat it generously. Place treats, white chocolate side up, on prepared baking sheet. Allow chocolate to set at room temperature for about 1 hour, or in the refrigerator for 20 minutes.
- Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.
Notes
- Special Tools (affiliate links): 9-inch Square Pan | Large Saucepan (like a Dutch oven) | Silicone Spatula | Baking Sheet | Silicone Baking Mat or Parchment Paper | Double Boiler or Liquid Measuring Cup (for melting chocolate)
- Best White Chocolate to Use: The best white chocolate for melting are the bars of “baking chocolate” found in the baking aisle near the chocolate chips. I like Baker’s and Ghirardelli brands, which come in 4-ounce bars. You need 8 ounces of white chocolate for this recipe, so you’ll use 2 bars. You could also use almond bark, which isn’t chocolate, but an easy-to-melt sweet candy coating. Do not use white chocolate morsels or candy melts here—get the real-deal bars of white chocolate.
- Skip the white chocolate dip: If you don’t want to dip them into white chocolate, you could add 1 cup of white chocolate chips to the cereal before coating with the melted butter/marshmallow.