Marshmallow and Cereal Treats

It is easy to flex your culinary creativity and play with cereal treats. Just think of your dream flavor combo, and I promise you can use it to create a custom cereal treat! Bonus: no bake!

There are two main ways to be creative with these. You can add crunch, swirl, or spice mix-­ins directly into the marshmallow and cereal mixture—­folding them in, swirling them through, or even melting them right into the base. You can also go the layered route—­press half the cereal mixture into the pan, spread on your swirl (fudge, peanut butter, caramel, and the like), then press the remaining cereal mixture on top. If you are using a spread or softer mix-­in, make sure it has the consistency of peanut butter because you don’t want to add liquid to this recipe.

With all this in mind, I’ll give you the structure for making these treats. All you have to do is choose your own adventure.

Counter & Equipment Prep: 8-­inch or 9-inch square pan lined with parchment paper, medium pot, nonstick spatula

Makes: one 8-­inch square pan, 12 bars

INGREDIENTS

In the Mood to Bake: Extraordinary Treats from Lily P Crumbs Alex George

Base Ratio for Gooey Cereal Treats

• 7 tablespoons (98 grams) unsalted butter

• 9 cups (12 ounces) mini marshmallows, divided

• 6 cups (168 grams) cereal of your choice

• 1 to 2 teaspoons “spice” mix-­ins (optional)

• ¼ cup “swirl” mix-­ins (optional)

• ¼ cup “crunch” mix-­ins (optional)

Optional Mix-­Ins

Spices

• Chai spice

• Pumpkin spice

• Matcha

• Cinnamon

• Cardamom

Swirls

• Fudge

• Nutella®

• Peanut butter 
(any nut butter)

• Marshmallow fluff

• Cookie butter

• Dulce de leche

• Caramel sauce 
(not drizzle consistency, thicker)

Crunches

• Oreos

• Any nuts

• Sprinkles

• Pretzels

• Potato chips

• Any chocolate chip

• Freeze-­dried strawberries

DIRECTIONS

Line a 9-­inch square pan, or an 8-­inch square pan for thicker bars, with a parchment sling.

In a medium pot (2-­quart or larger), melt the butter over low heat. Add in 8 cups of the marshmallows and turn up the heat slightly to medium-­low, stirring frequently with a nonstick spatula. Cook until the marshmallows and butter are melted, completely smooth and glossy. The mixture should run loosely off the spatula when lifted.

Reduce the heat to low and stir in any ¼ cup of mix-­ins you want melted into the marshmallow (this could be jam or a nut butter or so forth). Remove from the heat and work quickly to add the cereal and fold with the spatula until every piece is well coated. Stir in the remaining 1 cup marshmallows along with any mix-­ins (this is the time for chopped nuts, swirls, anything!). If you’re adding chocolate mix-­ins, let the mixture rest after coating the cereal for 2 minutes first so the heat doesn’t fully melt the chocolate. Press into the prepared pan and let set for about 30 minutes before slicing.

Storage: Store in an airtight container at room temperature for up to 3 days. Do not refrigerate; they’ll get too hard.

Riff

Layered Tahini Pistachio Halva

Add 2 tablespoons (30 grams) tahini into the melted marshmallow base, fold in ½ cup (56 grams) pistachios to the cereal and marshmallow mixture, and lay half of the mixture in the pan.

Spread ¼ cup (120 grams) pistachio cream on top, then place the other half of the mixture on top.

Top with sprinkles of halva and flaky salt.

Peanut Butter Chocolate

Use Reese’s Puffs® cereal for the base, then fold in 1 cup (140 grams) mini peanut butter cups or drizzle melted peanut butter on top.

S’mores with Golden GRAHAMS®

When you add the marshmallows to the pot, keep the heat on low. Before they entirely melt, take a kitchen torch to the top to get that toasted, campfire-­style char. Then continue melting them down until smooth.

Fold in Golden Grahams cereal and ¼ cup (45 grams) chocolate chips, making sure everything is evenly coated.

For extra drama, torch the top once more after pressing the mixture into the pan.

Fruity Marshmallow Treats

Use Fruity Pebbles® as the base and mix in 2 tablespoons (42 grams) of your favorite fruit jam.

Cocoa PEBBLES® Layered Bars

Use Cocoa Pebbles for the base. Press half the mixture into the pan, spread ½ cup (120 grams) fudge, Nutella, or any chocolatey filling over the top, then press in the remaining half.

Churro Crunch

Use Cinnamon Toast Crunch® cereal, add a dash of cinnamon and nutmeg, and finish with a dusting of cinnamon sugar on top.

Trail Mix Bars

Use Rice Krispies®, fold in 1/4 cup each dried cranberries, peanuts, and mini M&M’s for a hiking-­snack vibe.

Excerpted from In The Mood To Bake. Copyright (c) 2026 by Alex George. Used with permission of the publisher, The Countryman Press, a division of W. W. Norton & Company, Inc. All rights reserved. Photo credit Alex George.

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