I absolutely love this recipe because it transforms the classic joy of cereal into an indulgent treat that’s as nostalgic as it is satisfying, taking me straight back to carefree weekend mornings. Plus, the gooey sweetness of marshmallows perfectly complements the crispy crunch of Honey Bunches of Oats, making it a delightful snack that’s incredibly easy to whip up!
I adore making confections that combine the textures of crunchy and gooey goodness, and my Honey Bunches of Oats Marshmallow Bars fit the bill. The recipe calls for 4 cups of the eponymous cereal and 1 package of mini marshmallows, both of which get combined with 3 tablespoons of unsalted butter melted over low heat and then poured into the next two components in the dish.
The result is a wholesome, sweet, and slightly nutty afternoon snack.
Ingredients
Honey Bunches of Oats Cereal:
Provides carbohydrates for energy; crunchy base.
Mini Marshmallows:
Introduces sweetness; forms a gooey texture with melted forms.
Unsalted Butter:
Flavorful, rich, and creamy, it brings the key ingredients together.
Vanilla Extract:
Improves scent; contributes delicate, sugary notes.
Salt:
Not required; detects the sweetness; improves the flavor of all ingredients.
Ingredient Quantities
- 4 cups Honey Bunches of Oats cereal
- 1 package (10 oz) mini marshmallows
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
Instructions
1. An 8×8-inch baking dish can be made to easily release baked goods by one of two methods—greasing or lining. To grease, coat the dish using cooking spray or a butter-flour combination—a method that also works well for flans and soufflés. To line, cut a piece of parchment about 8×16 inches; hold it up to the back of the dish to ensure that the piece will cover the bottom and go up both sides when you flip it.
2. In a big saucepan, melt the unsalted butter over a medium flame.
3. In a large skillet or pot, over low heat, melt the butter. Once the butter is melted, add the mini marshmallows and stir continuously until they are completely melted and the mixture is smooth.
4. Take the saucepan off the heat and mix in the vanilla extract and salt, if you’re using it, until it’s all incorporated and looks nice and even.
5. As soon as the marshmallow mixture has melted, add to it the Honey Bunches of Oats cereal.
6. Fold the marshmallow mixture into the cereal, ensuring it’s evenly coated.
7. The mixture goes into the prepared baking dish.
8. To press the mixture into the dish, forming an even layer, use a spatula or wax paper. It is necessary for the mixture to be compact and formed well, lest you risk having a structurally unsound dish.
9. Allow the mixture to cool at room temperature for approximately 30 minutes until it is set.
10. After they have cooled, cut the marshmallow bars into squares or rectangles and serve. Enjoy!
Equipment Needed
1. 8×8-inch baking dish
2. Parchment paper
3. Cooking spray or butter-flour combination (for greasing)
4. Large saucepan
5. Large skillet or pot
6. Stirring spoon or spatula
7. Measuring spoons
8. Knife (for cutting the bars)
9. Wax paper (optional, for pressing the mixture)
FAQ
- Can I use large marshmallows instead of mini marshmallows?You can use large marshmallows, but mini marshmallows melt more evenly and quickly. If using large marshmallows, be sure to measure them by weight (10 oz) and cut them into smaller pieces for easier melting.
- How should I store the bars to keep them fresh?Keep the marshmallow bars in a sealed container at room temperature, and they will remain fresh for up to 3 days. If you want them to last longer, consider storing them in the fridge. This is not a texture thing; it’s more about taste. They can be eaten straight from the fridge, but for maximum marzipan enjoyment, let them “de-chill” before serve.
- Can I add mix-ins like chocolate chips or nuts?Certainly! You can add 1/2 cup of your favorite mix-ins—such as chocolate chips, nuts, or dried fruit—after you combine the cereal with the melted marshmallows and butter.
- Is the salt necessary in the recipe?Adding the salt is not necessary, but it is advisable because it heightens the taste of the bars and offsets the marshmallows’ sweetness and the honeyed cereal’s sweetness.
- Can this recipe be doubled?To make a larger batch of marshmallow bars, just double all the ingredients and use a 9×13-inch pan rather than an 8×8-inch pan.
- Can I substitute a different cereal in this recipe?Certainly, you can use a different cereal, but understand that it will change the flavor and texture. Aim for a cereal with a comparable texture to keep it as close to the original as possible.
- What’s the best way to press the mixture into the pan?A spatula or your hands can be lightly greased with butter or non-stick spray to keep the mixture from sticking while you press it evenly into the pan.
Substitutions and Variations
1 package (10 oz) marshmallow fluff or 4 cups of regular marshmallows instead of mini marshmallows
3 tablespoons coconut oil or margarine rather than unsalted butter
1/2 teaspoon almond extract or maple extract in place of vanilla extract
1/4 teaspoon of sea salt or kosher salt in place of common table salt
Pro Tips
1. Use Fresh Marshmallows: For the best texture, make sure your marshmallows are fresh. Old marshmallows can become sticky and difficult to melt smoothly.
2. Add Chocolate Chips: After mixing the cereal with the melted marshmallow, gently fold in a handful of mini chocolate chips for an extra layer of flavor.
3. Avoid Overpacking: When pressing the mixture into the dish, firmly press it enough to stick together, but avoid overpacking as it can make the bars too dense and tough.
4. Enhance with Nuts or Dried Fruits: Consider adding some chopped nuts or dried fruits like cranberries or raisins for a crunchy or chewy contrast to the texture.
5. Dip in Chocolate: For an indulgent treat, once the bars are cut, try dipping them in melted dark or milk chocolate. Let them set on a parchment-lined tray before serving.
Honey Bunches Of Oats Marshmallow Bars Recipe
My favorite Honey Bunches Of Oats Marshmallow Bars Recipe
Equipment Needed:
1. 8×8-inch baking dish
2. Parchment paper
3. Cooking spray or butter-flour combination (for greasing)
4. Large saucepan
5. Large skillet or pot
6. Stirring spoon or spatula
7. Measuring spoons
8. Knife (for cutting the bars)
9. Wax paper (optional, for pressing the mixture)
Ingredients:
- 4 cups Honey Bunches of Oats cereal
- 1 package (10 oz) mini marshmallows
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
Instructions:
1. An 8×8-inch baking dish can be made to easily release baked goods by one of two methods—greasing or lining. To grease, coat the dish using cooking spray or a butter-flour combination—a method that also works well for flans and soufflés. To line, cut a piece of parchment about 8×16 inches; hold it up to the back of the dish to ensure that the piece will cover the bottom and go up both sides when you flip it.
2. In a big saucepan, melt the unsalted butter over a medium flame.
3. In a large skillet or pot, over low heat, melt the butter. Once the butter is melted, add the mini marshmallows and stir continuously until they are completely melted and the mixture is smooth.
4. Take the saucepan off the heat and mix in the vanilla extract and salt, if you’re using it, until it’s all incorporated and looks nice and even.
5. As soon as the marshmallow mixture has melted, add to it the Honey Bunches of Oats cereal.
6. Fold the marshmallow mixture into the cereal, ensuring it’s evenly coated.
7. The mixture goes into the prepared baking dish.
8. To press the mixture into the dish, forming an even layer, use a spatula or wax paper. It is necessary for the mixture to be compact and formed well, lest you risk having a structurally unsound dish.
9. Allow the mixture to cool at room temperature for approximately 30 minutes until it is set.
10. After they have cooled, cut the marshmallow bars into squares or rectangles and serve. Enjoy!
