Lucky Charms Bars

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Lucky Charms Bars are the ultimate gooey, chewy treat, packed with marshmallows and a hint of vanilla! Perfect for St. Patrick’s Day or anytime you need a little magic.

Prep Time15

Cook Time5

Setting1

Total Time1 20

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: bars

Calories: 301kcal

Author: Nora from Savory Nothings

Ingredients

¼ cup unsalted butter ½ stick, or 4 tablespoons
1 (12-oz) bag marshmallows
⅛ teaspoon salt
½ teaspoon vanilla extract
6 cups Lucky Charms cereal including marshmallows
½ cup Lucky Charms marshmallows if using 6 cups cereal from an 11.5-oz box, you should have enough left over in the box to pick out ½ cup marshmallows
8 oz white chocolate optional, for dipping the bottoms

Instructions

Prepare the pan: Spray a 9x9-inch pan with non-stick spray (this will help paper stay in place), then line with parchment paper leaving some overhang for easy removal. If paper isn’t non-stick, spray with non-stick spray as well.
Melt the butter & marshmallows: In a large pot over medium heat, melt the butter completely. Add the marshmallows and salt, stirring constantly until melted and smooth. Do not overheat! Remove from heat and stir in the vanilla extract.
¼ cup unsalted butter, 1 (12-oz) bag marshmallows, ⅛ teaspoon salt, ½ teaspoon vanilla extract
Mix in the cereal: Gently fold in the Lucky Charms cereal, stirring until everything is evenly coated. Be careful not to crush the cereal too much.
6 cups Lucky Charms cereal
Press into the pan: Transfer the mixture to the prepared pan and gently press it down using a buttered spatula or greased hands. Be careful not to compact it too much, or the bars will be dense instead of chewy. Immediately press the extra Lucky Charms marshmallows onto the top so they stick in place.
½ cup Lucky Charms marshmallows
Cool and cut: Let the bars cool at room temperature for 1 hour before lifting them from the pan. Transfer to a cutting board and slice into 9-12 bars.
Optional white chocolate dip: In a microwave-safe bowl, melt the white chocolate in 15-second intervals, stirring in between, until smooth. Take each bar and dip the bottom into the melted white chocolate, letting any excess drip off. Place them upside-down on a parchment-lined baking sheet. Let the bars sit at room temperature until the white chocolate hardens.
8 oz white chocolate

Notes

Ingredient notes: Lucky Charms – Pick out extra marshmallows before mixing if you want more on top. Butter – Use unsalted; if using salted butter, reduce or omit added salt. Marshmallows – Regular or mini work; mini melt faster. Vanilla extract – Enhances flavor but can be skipped. White chocolate – Use high-quality white chocolate or candy melts if dipping.

Tips for success: Don’t overheat – Remove marshmallows from heat as soon as melted to keep bars soft. Work quickly– Stir and press into pan fast before the mixture sets. Press gently – Too much pressure makes bars dense instead of chewy. White chocolate tip – If dipping and it thickens, reheat in 10-second bursts to keep it smooth.

Storage: Keep in an airtight container at room temp for up to 3 days. Avoid the fridge, as it makes them too hard.

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