Halloween Marshmallow Bars
These Halloween Marshmallow Bars are a no-bake, candy-corn sprinkled, magically gooey spooky dessert that whips up in under an hour—perfect for last-minute Halloween treats.
Ingredients
- 6 cups crispy rice cereal I lean toward Nature’s Path Organic for gentle crunch
- 4 cups mini marshmallows use vegan marshmallows to keep it dairy-free
- 1/2 cup candy corn plus extra for garnish (chop large pieces slightly if needed)
- 3 tablespoons unsalted butter at room temperature (Kerrygold or Land O’Lakes work well)
- 1 teaspoon pure vanilla extract key for depth—make it good
- Pinch fine sea salt balances the sugar
Instructions
- Line a 9×9-inch baking pan with parchment paper, letting the edges hang over for easy lift-out.
- In a large, heavy-bottomed saucepan, melt the butter and marshmallows over low heat, then mix in vanilla extract and sea salt.
- Remove from heat and fold in the crispy rice cereal and candy corn, then transfer the mixture to the prepared pan.
- Chill in the fridge for at least 30 minutes, then slice into 16 squares and serve.
Notes
- Pressing mixture firmly ensures bars don’t crumble.
- A silicone spatula means zero stick frustration.
- If marshmallows brown too fast, lower the heat and stir more.
- For firmer bars, add an extra ¼ cup rice cereal.
- My AI-powered flavor profile test recommended the whole-grain swap for better texture and lower sugar.
- A silicone spatula means zero stick frustration.
- If marshmallows brown too fast, lower the heat and stir more.
- For firmer bars, add an extra ¼ cup rice cereal.
- My AI-powered flavor profile test recommended the whole-grain swap for better texture and lower sugar.
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