Ingredients
Equipment
Instructions
- Prep Your Pan: Grease a 9x9 inch baking pan with butter or non-stick spray. Line with parchment paper, leaving an overhang on two sides.
- Melt the Butter: In a large pot, melt the butter over medium-low heat until just browned and nutty.
- Melt the Marshmallows: Reduce heat to low. Add 5 cups of mini marshmallows and stir constantly until completely melted and smooth.
- Add Flavor: Remove from heat. Stir in the lemon zest, lemon juice, vanilla extract, and salt.
- Fold in Cereal: Add the crispy rice cereal and the remaining 1 cup of mini marshmallows. Gently fold until just coated.
- Press into Pan: Transfer the mixture to the prepared pan and gently press into an even layer with a greased spatula.
- Set: Let the treats cool at room temperature for at least 1 hour to set.
- Make Topping: Melt white chocolate chips and coconut oil in the microwave in 20-second intervals, stirring until smooth.
- Decorate: Drizzle the melted white chocolate over the treats and top with extra lemon zest if desired. Let the chocolate set.
- Serve: Lift the treats from the pan using the parchment paper, slice into squares, and enjoy.
Notes
Tip 1: Use fresh, not bottled, lemon juice for the best flavor.
Tip 2: Do not press the mixture too firmly into the pan to keep the treats soft and chewy.
Tip 3: Store in an airtight container at room temperature for up to 3 days for maximum freshness.
Tip 2: Do not press the mixture too firmly into the pan to keep the treats soft and chewy.
Tip 3: Store in an airtight container at room temperature for up to 3 days for maximum freshness.
