Ingredients
Base Mixture
- 10 oz bag mini marshmallows
- 5 cups rice cereal
- 2 tablespoons milk
- 1 tablespoon butter
Flavoring
- 1 teaspoon vanilla extract
- 1 teaspoon apple pie spice
Topping
- 1/4 cup caramel sauce (suggested: easy tahini vegan salted caramel)
Instructions
- Reserve Marshmallows: Set aside 1/2 heaping cup of mini marshmallows from the bag for later use in the recipe.
- Melt Base Ingredients: In a large pot over medium heat, combine the remaining marshmallows, milk, and butter. Stir frequently until the marshmallows are completely melted and the mixture is smooth.
- Add Spices and Vanilla: Remove the pot from heat and stir in the apple pie spice and vanilla extract thoroughly to infuse the melted mixture with warm flavors.
- Mix in Cereal and Reserved Marshmallows: Pour in the rice cereal, stir well to coat evenly, then add the reserved marshmallows and continue stirring until they are evenly distributed and slightly melted.
- Press into Pan: Transfer the mixture into an 8×8 inch baking pan lined with parchment paper. Using your fingers or another sheet of parchment paper, gently press the mixture down to create an even layer.
- Set at Room Temperature: Allow the treats to rest at room temperature until they firm up and set properly, typically about 30 minutes to 1 hour.
- Drizzle Caramel: Once set, drizzle the caramel sauce evenly on top to add a rich, sweet finish to the treats.
Notes
- For easier pressing, lightly grease your fingers or the parchment paper to prevent sticking.
- If preferred, use vegan marshmallows and dairy-free butter to make this recipe vegan.
- Apple pie spice can be substituted with a mix of cinnamon, nutmeg, and allspice if unavailable.
- Store treats in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
