Ingredients
Equipment
Method
Melt and fold
- Melt 4 tablespoons butter in a large pot over low heat for 3-5 minutes, stirring until fully melted and smooth. Add marshmallows and stir for 2-3 minutes until completely melted and combined, then remove from heat.
- Quickly fold in Rice Krispies cereal and mix until every flake is coated and the mixture looks evenly golden. Work fast so the marshmallow doesn’t set in the pot.
- Press the mixture into a greased 9x9 inch baking pan, using light pressure to form an even layer. Flatten to the corners so the final squares hold together.
Churro finish and set
- Let the pan cool until slightly cooled, about 10 minutes, so the coating doesn’t melt the surface. The top should look matte and hold its shape when gently touched.
- Brush the top with melted butter and sprinkle generously with cinnamon sugar so it adheres in a thick, speckled layer. You should see a visible cinnamon-sugar dusting across the entire surface.
- Cut into squares once completely set, about 20 minutes, for clean edges and a firm, crispy exterior. If needed, chill briefly until the center is no longer sticky.
Notes
Pro tip: When folding in Rice Krispies, move quickly and keep mixing just until coated to avoid uneven texture. Store covered in the fridge up to 4 days; for best snap, let sit at room temperature 5-10 minutes before eating. Freeze yes—wrap individual squares and freeze up to 2 months, then thaw overnight in the fridge. For a gluten-free swap, use a certified gluten-free Rice Krispies-style cereal and keep the rest the same.