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Honeycomb Marshmallow Treats

Nostalgic Honeycomb Marshmallow Treats That Bring Sweet Joy

Irresistible Honeycomb Marshmallow Treats that bring sweet joy and nostalgia. Quick, no-bake, and perfect for all ages.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 squares
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 cups Honeycomb cereal Any puffed cereal can work, but flavor will differ.
  • 4 cups Mini marshmallows Large marshmallows cut into smaller pieces can be used in a pinch.
  • 1 cup Roasted salted peanuts Try pecans or almonds for a different flavor.
For the Mixture
  • 4 tablespoons Unsalted butter Avoid substituting with margarine for best results.
  • 1/4 cup Honey Maple syrup or agave can be used for a different taste.

Equipment

  • large saucepan
  • rubber spatula
  • 8x8 inch baking pan

Method
 

Directions
  1. In a large saucepan, melt 4 tablespoons of unsalted butter over low heat for about 2-3 minutes, stirring gently until completely liquid.
  2. Immediately add 4 cups of mini marshmallows to the melted butter and stir continuously for 3-5 minutes until fully melted into a creamy mixture.
  3. Add 1 cup of roasted salted peanuts and 1/4 cup of honey to the melted marshmallow mixture, stirring well to combine.
  4. Gently fold in 6 cups of Honeycomb cereal using a rubber spatula for about 1-2 minutes to ensure an even coating.
  5. Lightly grease an 8x8 inch baking pan or line with parchment paper, then transfer and spread the honeycomb mixture evenly.
  6. Allow the mixture to cool at room temperature for 30-60 minutes before cutting into squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 105mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

For a twist, try adding chocolate chips or dried fruit. Store in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

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