Toasted Magic Mallow Crispy Rice Squares Recipe

Glitter? Check. Browned butter? Check. Lots of marshmallows? Double check. When we were kids, crispy rice squares felt pretty magical. They completely transformed the classic breakfast cereal into something simple, yet gooey and delicious! This recipe is perfectly adaptable for turning into a spooky seasonal treat! Swap the pink gel food colouring for green or purple, and top with spooky sprinkles like eyeballs, bats, and ghosts!

🦇 Toasted Magic Mallow Crispy Rice Squares (makes 12 large squares) 🦇

Crispy Rice Squares:
8 cups white mini marshmallows
1/3 cup unsalted butter
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon JRC Liquid Magic Mallow or marshmallow flavouring
1 to 2 drops gel food colouring in a colour of your choice
6 cups crispy rice cereal
3/4 cups Lucky Charms marshmallows or mini dehydrated rainbow marshmallows

Garnish:
1 cup (220 g) blue chocolate melting wafers
1 cup Lucky Charms marshmallows or mini rainbow marshmallows
1/2 cup large sprinkles of your choice
JRC Dazzle Dust Edible Glitter in your choice of colour

Method:
Crispy Rice Squares:

1. Spray a 13 x 9-inch baking dish with cooking spray. Line it with parchment paper. Spray it again with cooking spray.
2. Spread the mini marshmallows on an unlined baking sheet in a single layer. Use a kitchen torch to toast them until golden brown. Set aside.
3. In a large saucepan over low heat, cook the butter until it is browned, stirring occasionally. The butter will look frothy and have little brown specks. Turn the stove off but leave the saucepan on the element. Add the toasted white marshmallows. Stir until melted. Add the vanilla, salt, marshmallow flavouring, and food colouring. Stir to combine. Add the rice cereal and rainbow marshmallows. Gently fold until the cereal is evenly coated with marshmallows.
4. Use a spatula sprayed with cooking spray to gently press the mixture into the prepared baking dish in an even layer. Let cool to room temperature.
5. Transfer the squares to a cutting board by lifting the edges of the parchment paper. Pull the parchment paper away from the sides of the squares. Using a sharp chef's knife, cut into 12 squares.

Garnish:

1. In a heat-resistant bowl, melt the chocolate wafers in the microwave in 30-second intervals, stirring after each interval, until smooth. Transfer the chocolate to a piping bag and cut off the tip. Drizzle half of each square with chocolate. Sprinkle with marshmallows, sprinkles, and edible glitter.
2. Store in an airtight container at room temperature for up to 3 days.

Baker's Tip: We highly recommend our JRC Liquid Magic Mallow for this recipe! Nothing else really comes close to its marshmallow cereal-milk flavour!

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.