Ingredients
Equipment
Method
Melt and combine
- Melt 4 tablespoons butter in a large pot over low heat until fully melted. Keep the heat low to prevent scorching, then add marshmallows and stir until completely melted and combined.
- Remove the pot from heat and quickly fold in Rice Krispies cereal until well coated. Work fast so the cereal stays crisp and the mixture holds together.
- Press the mixture into a greased 9x9 inch baking pan in an even layer. Press firmly to create dense, sliceable squares.
Coat, set, and cut
- Let the pan cool until slightly cooled, then brush the top with melted butter. Sprinkle generously with cinnamon sugar so it adheres to the tacky surface.
- Cut into squares once completely set, about 20 minutes. Use a sharp cut for clean edges and lift slices from the pan to serve.
Notes
Pro tip: Grease the pan well and press firmly right after folding in the cereal to avoid crumbling. Store covered at room temperature for up to 3 days (no freezer needed—texture can soften after thawing). For a dairy-free swap, use a plant-based butter for both the melt and the top brushing, and use dairy-free marshmallows if available.