Scale

4 tablespoons salted butter

1 (10-ounce) bag mini marshmallows

1 cup mini marshmallows (reserved for mixing in)

3 cups Rice Krispies cereal

3 cups Lucky Charms cereal

1 teaspoon vanilla extract (optional)

Nonstick spray or parchment paper for pan

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1. Grease a 9×13-inch baking pan with butter or line with parchment paper and set aside.

2. In a large pot over low heat, melt the butter completely.

3. Add the 10-ounce bag of mini marshmallows and stir continuously until fully melted and smooth.

4. Remove from heat and stir in vanilla extract if using.

5. Immediately fold in the Rice Krispies and Lucky Charms cereal until evenly coated.

6. Gently fold in the reserved 1 cup of mini marshmallows for extra gooey texture.

7. Transfer mixture to the prepared pan and gently press into an even layer without compacting too firmly.

8. Allow to cool at room temperature for at least 1 hour before slicing into squares and serving.

Use fresh marshmallows for the softest and chewiest texture.

Always melt marshmallows over low heat to prevent hard treats.

Press mixture gently into the pan to keep bars light and airy.

Store in an airtight container at room temperature for up to 3 days.

Drizzle with melted white chocolate or add festive sprinkles for extra decoration.