Ingredients
Method
- Line a 9-inch square baking pan with parchment paper, leaving extra paper to lift the bars out later. Lightly grease the parchment paper with a non-stick spray.
- Melt the butter over medium heat in a large pot. Once melted, add the marshmallows and salt, if desired. Stir until fully melted and smooth. Remove from heat, then fold in the cereal until evenly coated with the marshmallow mixture.
- Transfer the mixture into the prepared pan. Grease the back of a spatula lightly and gently press the mixture down into the pan, ensuring it's even without packing it too tightly.
- Allow the treats to set at room temperature for at least 2 hours, or up to a full day if needed. Make sure to cover tightly if storing for more than a few hours.
- Once set, lift the treats out of the pan using the parchment paper. Place them on a large baking sheet lined with parchment or a silicone mat. Prepare for dipping.
- Melt the white chocolate in a double boiler or microwave. If using the microwave, heat the chocolate in 20-second increments, stirring each time, until completely smooth.
- Gently dip the bottom of each treat into the melted white chocolate, ensuring a generous coating. Place them on the prepared baking sheet, white chocolate side up. Allow the chocolate to set at room temperature for about 1 hour, or refrigerate for 20 minutes to speed up the process.
- Store the leftover treats in an airtight container at room temperature for up to 3 days. For best storage, place parchment paper between layers to prevent sticking.
Nutrition
Notes
These lucky treats are a perfect twist on the classic rice crispy treat, elevated with smooth white chocolate for that extra indulgence.