Ingredients
Equipment
Method
- Line a 9×13 inch baking dish with parchment paper and lightly grease. Leave overhang for easy removal.
- Melt butter in a large non-stick pot over low heat. Stir frequently to avoid browning.
- Add mini marshmallows and stir constantly until fully melted and smooth.
- Stir in half and half (or milk) until fully incorporated. Remove from heat.
- Quickly fold in the crisped rice cereal until evenly coated.
- Gently stir in M&M candies and Christmas sprinkles. Avoid overmixing to prevent candy breakage.
- Transfer mixture to prepared pan. Press evenly with greased spatula or hands—don’t compact too tightly.
- Sprinkle red and green sugar sprinkles on top while warm. Let cool completely for 1-2 hours.
- Lift out of pan using parchment. Cut into squares with a greased sharp knife and serve.
Notes
Use fresh marshmallows and low heat to keep treats soft and chewy. Grease your spatula and hands to prevent sticking. Avoid overpacking into the pan. For extra sparkle, add more festive sprinkles or a drizzle of white chocolate. Gluten-free crisped rice cereal can be used if needed.
