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unsalted butter marshmallows kosher salt rice cereal almonds raisins sunflower seeds candy-coated chocolate candies
Viewed: 85 - Published at: 9 years agoIngredients
- 4 tablespoons unsalted butter, plus more for greasing
- One 10-ounce bag mini marshmallows
- Kosher salt
- 6 cups oven-toasted rice cereal, like Rice Chex
- 1/2 cup salted and roasted almonds, roughly chopped
- 1/2 cup raisins, dried cranberries or cherries
- 1/4 cup salted and roasted sunflower seeds
- 1/2 cup candy-coated chocolate candies, such as M&M's
Method
- Special equipment: 1 24-cup or 2 12-cup mini muffin trays
- Grease a 1/4 dry measuring cup and the cups the muffin tray with butter.
- Melt the butter in a large pot over medium heat.
- Add the marshmallows and a large pinch of salt and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes.
- Remove from the heat.
- Add the cereal, almonds, raisins and sunflower seeds and stir with a rubber spatula, making sure to scrape down to the bottom, until the cereal is completely coated.
- Let the mixture cool for a few minutes and then quickly fold in the candy.
- Use the prepared measuring cup to mound the mixture into the cups of the prepared muffin tray.
- Pat the domes together gently to help the treats hold their shape.
- Let sit at room temperature until firm, about 30 minutes.
- Store at room temperature in an airtight container for up to 3 days.
