marshamllows

As much as I try to promote foods with nutritional ingredients, I am also a big fan of not demonising certain foods and creating positive relationships with all food.

I don’t even like to say this is a recipe as it is just a case of melting ingredients together!

It came about as we had leftover marshmallows (as much as those cosy nights in of steaming hot chocolate topped with marshmallows seem inviting, in reality, we never get round to using them all up). I am loathe to throw any foods away, (if you didn’t already know) and recognise that as 8 – 10% of greenhouse gases are caused by food waste, I had a ‘duty’ to use them up!

Even if you are not a whizz in the kitchen, you can’t go wrong with these.

Marshmallow Crispy Bites

Joanne Iceton

A no-cook, simple sweet snack

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Setting Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Servings 32 bites

Equipment

• Scales
• mixing bowls 1 large, 1 small to melt chocolate
• Spoon to stir
• 20 x 20cm baking pan I used a silicone ray or you can use a greased/lined tin
• Microwave if you don't have a microwave, you can melt the ingredients in a pan

Ingredients

  

• 75 g butter or coconut oil
• 300 g marshmallows
• 175 g crisped rice cereal
• 100 g dark chocolate or you can use milk chocolate
• 100 g white chocolate
• 2 tsp coconut oil optional
• 2 tbsp small sweets to decorate I used small chocolate hard shelled chocolate sweets

Instructions

 

• Melt the butter in the microwave. Stir in the marshmallows then return to the microwave to cook. Check after the first minute, stir well, then return for another 30 seconds. Stir again until the butter and marshmallows are melted together. If using large marshmallows, you may need to cook a little longer but do be careful that you don't overheat the mixture. If using the smaller marshmallows, it may take less time.*
• Add the crisped rice cereal stirring well to ensure they are coated in the mixture.
• Tip in your baking pan and spread out. It helps if you wet the back of your spoon to spread out.
• Melt the white chocolate in the microwave in short bursts (I add 1tsp coconut oil to stabilise the chocolate when melting, but this is optional). Add dollops of this over the crisped rice base, scraping out as much chocolate as you can. Using the same bowl (why create more washing up), melt the dark chocolate, again using coconut oil if wished, in short bursts. Dollop this in between the white chocolate and using the side of your spoon, ripple through to create a marble effect.**

  Scatter with sweets if wished.
• Allow to set in the fridge for at least 15 mins, ideally 30 mins to set, then cut into small squares or triangles.

Notes

*If using a pan to melt the base mixture, melt the butter on a low heat then add the marshmallows, cooking gently. Stir regularly until melted.

**If you don't have access to a microwave, you can add the chocolate to a bowl and rest this over another containing boiling water (make sure the bowl does not sit in the boiling water but rests above it). The rising heat will then melt your chocolate.

The recipes are free to everyone to use (please give credits to us if you choose to use them), and always will be, but our non-profit organisation incurs many costs to keep it running. If you would like to help keep it going, please consider giving a donation. If you feel inspired to try more, why not invest in our Recipe Collection, available online or from our Eco Market. 

Thank you