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Chex Marshmallow Treats are what happens when a classic marshmallow treat grows up, sweet and salty and loaded with three kinds of Chex, crunchy pretzels, and honey roasted nuts all bound in gooey marshmallow. I whipped these up for a holiday party and they vanished faster than any cookie on the table. If you love a fun Chex snack like our puppy chow, these bars are your next obsession.
No baking required, just melt, mix, and press for a crowd-pleasing sweet and salty treat.
Chex Marshmallow Treats Quick Look
- 🕒 Prep Time: 3 minutes
- 🌡️ Cook Time: 5 minutes
- ⏳ Total Time: 3 hours 8 minutes
- 🍽️ Serving: 24 servings
- ⚡ Calories: 234kcal
- 🌶️ Flavor Profile: Sweet gooey marshmallow with crunchy Chex, salty pretzels, and honey nuts
- ✋ Difficulty: Easy, as simple as our Muddy Buddy Cookies
Quick Answer
Melt butter in a large pot, then add most of the mini marshmallows and stir until melted. Take the pot off the heat and stir in vanilla, chopped pretzels, and honey roasted nuts. Add the rice, corn, and wheat Chex and fold in the reserved marshmallows. Press the mixture into a lined pan, cool until set, then slice into squares.
Jump to:
- Chex Marshmallow Treats Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Chex Marshmallow Treats
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Chex Marshmallow Treats FAQs
- Other Recommended Easy Dessert Recipes
- Chex Marshmallow Treats
Why This Recipe Works
Click to see the technique science
- Sweet meets salty. Gooey marshmallow and cereal get a salty crunch from pretzels and honey roasted nuts, so every bite is balanced.
- Three kinds of Chex. Rice, corn, and wheat Chex give these bars more texture and flavor than a plain cereal treat.
- No oven needed. Everything comes together on the stovetop, so they are quick and there is no baking.
- Reserved marshmallows. Folding in extra marshmallows at the end leaves gooey pockets throughout the bars.
- Makes a big batch. One pan cuts into 24 squares, perfect for parties, potlucks, and holiday trays.
- Easy to customize. Swap the nuts, add chocolate, or change the cereal to make them your own.
Why You’ll Love This Recipe
- They are a sweet and salty upgrade on classic marshmallow treats.
- Three kinds of Chex plus pretzels and honey nuts give them tons of crunch and flavor.
- They are no-bake and make a big batch, perfect for a party alongside our Muddy Buddy Cookies.
Key Ingredients
A handful of pantry staples make these sweet and salty Chex Marshmallow Treats.
- Chex cereal: A mix of rice, corn, and wheat Chex gives these bars the best texture and a little extra flavor over a single cereal.
- Mini marshmallows: The gooey glue. Most get melted, while a cup is reserved to fold in for pockets of soft marshmallow.
- Pretzels: Roughly chopped, they add a salty crunch that balances the sweet marshmallow.
- Honey roasted nuts: A mix of honey roasted nuts brings a sweet, salty, crunchy bite throughout.
- Butter and vanilla: Butter makes the marshmallow rich and smooth, while vanilla rounds out the flavor, just like in our puppy chow.
See recipe card for exact quantities.
Variations and Substitutions
These treats are easy to switch up.
- Use all rice Chex or your favorite single cereal if that is what you have.
- Drizzle the tops with melted chocolate or white chocolate for an extra treat.
- Swap the honey roasted nuts for peanuts, cashews, or leave them out for a nut-free version.
- Add a handful of M&Ms or chopped candy after the mixture cools slightly, like the candy in our Butterfinger brownies.
How to Make Chex Marshmallow Treats
- Line a 10×15 inch pan with foil or parchment and spray it with cooking spray. Melt the butter in a large pot or dutch oven over medium heat.
- Reserve 4 cups of the marshmallows, then add the rest to the pot. Stir constantly until the marshmallows are melted and smooth, about 5 minutes, then take the pot off the heat.
- Stir in the vanilla, then add the rice Chex, corn Chex, and wheat Chex and gently stir to coat.
- Fold in the chopped pretzels and honey roasted nuts, then gently stir in the reserved marshmallows so they stay whole and gooey.
- Transfer the mixture to the prepared pan and gently press it into an even layer. Do not press too hard, or the treats will be dense.
- Press a few extra pretzels on top if you like, then let the treats cool at room temperature for 2 hours and chill for at least 1 hour before slicing into squares.
Recipe Tips & Tricks
- Reserve some marshmallows to fold in at the end for gooey pockets throughout the bars.
- Do not press too hard when spreading the mixture, or the treats will turn out dense and tough.
- Work quickly once the marshmallows are melted, since the mixture stiffens as it cools.
- Spray your hands or spatula with cooking spray to keep the sticky mixture from clinging.
- Chill to set before slicing so the bars cut cleanly into neat squares.
- Store covered to keep them soft, and press on extra pretzels for a pretty finish.
Serving Ideas and Suggestions
Chex Marshmallow Treats are a fun addition to any dessert table or lunchbox. Cut them into squares and pile them on a plate, or wrap them individually for grab-and-go snacks.
They are perfect for a party spread next to our Muddy Buddy Cookies and a bowl of puppy chow for a Chex-lover’s dream.
For a sweet and salty snack table, add our chocolate peanut butter pretzels and a plate of Reese’s peanut butter cup cookies.
Store the treats in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them firmer for up to a week. They are best within the first couple of days while the cereal and pretzels are still crunchy. If they soften, a short chill in the fridge firms them right back up.
Chex Marshmallow Treats FAQs
The most common causes are pressing the mixture too firmly into the pan or overheating the marshmallows. Press gently and just enough to form an even layer, and melt the marshmallows over medium heat only until smooth. Folding in reserved marshmallows also keeps them soft and gooey.
Yes. Using rice, corn, and wheat Chex adds the most texture and flavor, but you can use all of one variety or whatever Chex you have on hand. The total amount of cereal is what matters, so keep it about the same.
Keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They are best in the first couple of days while everything is still crisp. Layer parchment between them if stacking so they do not stick.
Yes, they are a great make-ahead treat. Make them up to a day or two before your event and store them covered. Slice them closer to serving time so the edges stay neat and the cereal and pretzels stay crunchy.
Absolutely. Drizzle melted chocolate or white chocolate over the top after the treats have set, or fold in a handful of chocolate chips or M&Ms once the mixture has cooled slightly so they do not fully melt. Both add a fun, sweet touch.
Yes. Wrap the cut squares individually or layer them with parchment in an airtight container and freeze for up to 2 months. Thaw them at room temperature before serving. The texture is best fresh, but frozen treats make a handy snack to have on hand.
Made these Chex Marshmallow Treats? I would love to hear how they turned out, leave a comment and a star rating below!
Round out the cookie tray with our classic peanut butter blossoms.
For the littlest helpers, our no-bake fairy bread is the perfect first recipe.
Chex Marshmallow Treats
Ingredients
- 1 cup salted butter
- 3 10 ounce bags mini marshmallows
- 1 tablespoons vanilla extract
- 1 & 1/2 cups mini pretzel twists rough chopped, plus more for garnish
- 1 cup honey roasted mixed nuts rough chopped
- 3 cups rice chex
- 1 & 1/2 cups corn chex
- 1 & 1/2 cups wheat chex
Instructions
- Line a 10×15 prepared baking pan or one of similar size with foil or parchment paper, spray with cooking spray and set aside.
- Place the butter in a dutch oven or large stockpot over medium heat and let it melt.1 cup salted butter
- Receive 4 cups of the marshmallows, add the remaining to the pot.3 10 ounce bags mini marshmallows
- Stir constantly, until the marshmallows are melted, about 5 minutes.
- Take off the heat and stir in the vanilla.1 tablespoons vanilla extract
- Stir in the chopped pretzels and chopped nuts.1 & 1/2 cups mini pretzel twists, 1 cup honey roasted mixed nuts
- Stir in the rice chex, corn chex, and wheat chex.3 cups rice chex, 1 & 1/2 cups corn chex, 1 & 1/2 cups wheat chex
- Finally, stir in the reserved marshmallows.
- Add the mixture to the prepared baking dish and gently press it down to form to the pan. Don’t press too hard, you don’t want to condense the treats.
- If using, press in a pretzel on top of each portion of the treats.
- Allow to cool at room temperature for 2 hours. Place in the fridge for at least 1 hour to set up properly.
- Slice and serve, best stored in the fridge.
Notes
- Avoid Over-Pressing: When you press the mixture into the pan, do it gently to keep the treats light and fluffy.
- Use Fresh Marshmallows: This ensures the treats are extra gooey and delicious.
- Variety of Chex: Using different types of Chex adds a fun variety of flavors and textures.
- Butter the Rubber Spatula: To prevent sticking when pressing the mixture into the pan.
- Cool Completely: Let the treats cool completely before slicing for clean cuts.
- Experiment with Toppings: Feel free to add your favorite toppings to personalize these treats.
Nutrition
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