Gourmet Crispy Bars

Recipe

Dessert
Gourmet Crispy Bars

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3.5 out of 5 stars
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Recipe Data

24
Servings
20min
Prep
20min
Total

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    Description

    Sweeten up the classic no-bake cereal bars — a childhood treat made with gooey melted marshmallows — for tailgate treats that are out-of-this-world good!

    Watch how this recipe comes together on HSTV.com

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    Servings and Ingredients

    Ingredients
    Serves 24
    QuantityIngredientAdd
    1 c. Hy-Vee butter
    3 (16 oz each) bags Hy-Vee miniature marshmallows
    16 c. Hy-Vee crispy rice cereal

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      Directions

      1. Spray a 9-by-13-inch baking pan with nonstick spray; line bottom of pan with waxed or parchment paper. In a large stockpot, melt butter over low heat. Add marshmallows and stir until completely melted. Remove stockpot from heat. Add rice cereal; stir until well coated. Spoon into prepared pan and press to form an even layer. Cool at room temperature for 15 minutes.

      2. Salted Caramel variation: Add 1 (11 oz) pkg caramel bits and 1/2 cup chocolate melting wafers to melted marshmallows; stir until melted. Continue as directed, except stir 1 cup broken pretzels into cereal mixture. Spread uncut bars with salted caramel ice cream topping and decorate with whole and chopped chocolate-covered pretzels.

      3. Birthday Cake variation: Complete Steps 1 and 2; cool mixture slightly in pot. Stir in 1/2 cup colored sprinkles. Continue as directed. Cut into bars. Pipe canned vanilla frosting onto each bar, top with additional sprinkles and add a candle.

      4. Thin Mint variation: Add 2 cups mint chips to melted marshmallows; stir until melted. Continue as directed. Spread uncut bars with melted semisweet chocolate and sprinkle with chopped mint-chocolate candy.

      5. Lemon Berry variation: Stir 2 (3.4 oz each) pkg Hy-Vee instant lemon pudding mix into melted marshmallows. Continue as directed. Spread uncut bars with Hy-Vee strawberry jelly. Top each bar with a halved fresh strawberry.

      6. Cookies and Cream variation: Complete Steps 1 and 2; cool mixture slightly in pot. Stir 4 cups crumbled cream-filled chocolate sandwich cookies into cereal mixture. Continue as directed. Drizzle uncut bars with melted white and dark chocolate. Top each bar with a mini cookie sandwich.

      7. PB&J variation: Halve recipe to prepare two separate batches. Stir 1/2 cup Hy-Vee creamy peanut butter into each batch. For center layer, spread 1 cup Hy-Vee creamy peanut butter and 2 cups Hy-Vee grape jelly evenly over bottom cereal layer.

      8. Crazy Mallows variation: Complete Steps 1 and 2; cool mixture slightly in pot. Stir in 2 cups Hy-Vee fun mini marshmallows. Continue as directed. Spread uncut bars with strawberry frosting. Top each bar with an orange wedge.

      9. Red Velvet variation: Stir 1 cup dry Hy-Vee red velvet cake mix into melted marshmallows. Add cereal mixture; cool slightly in pot. Stir in 2 cups white chocolate chips. Continue as directed. Spread uncut bars with Hy-Vee cream cheese frosting and sprinkle with shaved chocolate.

      10. Reese's Cups variation: Divide ingredients in half to prepare two separate batches. Prepare first cereal layer as directed. Top with chocolate-coated peanut butter candy. Add second cereal layer, pressing over candy. Spread uncut squares with melted chocolate and top each bar with additional candy.

      11. Neapolitan variation: Divide ingredients into thirds to prepare three separate batches. For first layer, stir 1/2 cup Hy-Vee strawberry gelatin into melted marshmallows. For second layer, prepare as directed. For third layer, stir 1/2 cup Hy-Vee chocolate chips into melted marshmallows. Pipe whipped cream onto each bar and top with a cherry.

      12. Macadamia Nut variation: Halve recipe to prepare two separate batches. Stir 1 cup toasted Hy-Vee sweetened shredded coconut into each batch. For center layer, spread White Chocolate Ganache over bottom cereal layer. Chill for 30 minutes. Add top cereal layer. Top uncut bars with chopped Hy-Vee macadamia nuts and additional toasted coconut.

      13. Snickers variation: Halve recipe to prepare two separate batches. For center layer, combine 52 unwrapped Hy-Vee caramels and 1/4 cup whipping cream; cook over low heat until smooth. Spread over bottom cereal layer; let cool before adding top cereal layer. Sprinkle uncut bars with chopped candy bar and peanuts and drizzle with melted chocolate.

      14. Fudgy variation: Halve recipe to prepare two separate batches. For center layer, spread Chocolate Ganache over bottom cereal layer. Chill for 30 minutes. Add top cereal layer. Top cut bars with a milk chocolate malt ball.

      15. S'mores variation: Halve recipe to prepare two batches. Spread Chocolate Ganache over 1st cereal layer. Chill 30 minutes. Cover with graham crackers. Add top cereal layer. Top bars with marshmallow crème and toast under a broiler.

      Nutrition facts

      Servings

      320 Calories per serving

      Amounts Per Serving

      • Total Fat: 8g
      • Cholesterol: 20mg
      • Sodium: 125mg
      • Total Carbohydrates: 60g
      • Protein: 3g

      Daily Values

      0%
      Iron 30%
      0%
      Calcium 0%
      0%
      Vitamin D 6%
      0%
      Potassium 0%