These gooey, marshmallowy bars are the definition of easy: melted butter and marshmallow come together into a glossy, vanilla-flecked mixture that gets folded through crisp rice cereal until every piece is coated. A firm but gentle press into the pan keeps the bars chewy in the middle instead of dense, and a quick cool on the counter is all it takes before they're ready to slice into 16 neat squares. The edges stay soft, the tops stay glossy, and the whole batch comes together in one saucepan with almost no cleanup. It's a nostalgic, no-fuss treat that fits easily into a gluten free lineup, whether you're packing lunchboxes or setting out a quick party dessert. Simple, snappy, and satisfying in every bite.
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Learn more →16 servings
Line a 9×13-inch baking pan with parchment paper, leaving a 1-inch overhang on the long sides, and lightly grease the parchment with butter or nonstick spray.
Melt the butter in a large saucepan over medium-low heat, stirring occasionally, until fully melted and just beginning to foam, about 2 minutes.
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