Take a break from traditional rice krispie treats and make these super gooey Lucky Charms Treats instead. And dip them in white chocolate!
I love Lucky Charms.
My favorite breakfast when I was little was either a strawberry toaster strudel, S’mores poptart, cinnamon-sugar donut, or a bowl of Lucky Charms. Or my mom’s homemade waffles. I have always liked my sugar, yes. 😉
Breakfast looks a little different these days for me, but there is one thing that will never change: I will always love me Lucky Charms! And it was only a matter of time until I made dessert with them. You will adore these cereal bars!
They are rice krispie treats with a colorful little marshmallow makeover. I also used the MAX amount of marshmallow that I could because let’s face it—I love marshmallow goo. Who doesn’t?!
Extra marshmallow on top of the actual Lucky Charms marshmallows. Double the marshmallow fun.
Look at all of that marshmallow! ↓
To really make the treats feel special, I dipped the bottoms in melted white chocolate. They remind me of the packaged Lucky Charms treats you can find at the store.
To start, get your Lucky Charms cereal ready.
I used 6 cups of cereal, which will leave you with some leftover in a normal 14 oz box.
Set the cereal aside. Melt 1/2 stick (4 Tablespoons) of butter over low heat. Add one 10 oz bag of marshmallows PLUS 1 extra cup. I’m sorry, but I’m making you buy extra marshmallows. Trust me, it is so worth it to add that extra cup. It will make your bars so sticky, gooey, and full of those glorious stretchy marshmallow strings.
When I’m making any kind of rice krispie treats, I always use more butter (and less cereal) than your typical recipe. The marshmallows are what harden and turn your treats to rocks the next day, so you want to butter them up as much as you can. When you are melting the two together, be sure to do so on very low heat and constantly stir. You want the mixture to be very buttery.
Once the marshmallows are melted with the butter, remove from heat, pour the Lucky Charms in and stir it all together, making sure to do so gently—you don’t want to break the cereal.
After it is all stirred together, transfer to a 9×13 baking pan.
Be sure to not press the treats into the pan with force. That’s what creates a hard cereal treat! Instead, you want to mold them into the pan’s shape by very, very gently pressing down with a spatula. I spray the backside of my spatula with non-stick spray for ease.
Allow the treats to set for about 2 hours at room temperature before cutting. I do not refrigerate my treats because that is what makes them rock hard. Once you have them cut into 18 rectangles (or larger/smaller), dip them into melted white chocolate.
I used 16 ounces of melting white chocolate from Ghirardelli that I found on sale at the store. You may use ANY kind of white chocolate made for melting, not white chocolate chips. You could also use candy melts (found at craft stores) or almond bark (found at Walmart, Target, and most grocery stores) for dipping as well.
If dipping isn’t your forte, you could always just add white chocolate chips to the cereal before coating with the melted butter/marshmallow.
The cereal bars aren’t as soft as my rice krispie treats, but that is only because Lucky Charms is a much crunchier cereal. Think of biting into one of these treats as if you were eating a spoon of Marshmallow Fluff topped with Lucky Charms and white chocolate. Amazing, huh? These are so easy to make and there is NO baking involved. Perfect for any last minute get togethers or parties you may have for St. Patrick’s Day, or any day of the year.
Aren’t they pretty? And may I add… magically delicious, too.
If you are looking for more St. Patrick’s Day treats, you’ll also love these shamrock cookies, Guinness chocolate cake, and easy Lucky Charms bark. And if you love a fun spin on traditional rice krispies, give my s’mores rice krispie treats a try next!
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White Chocolate Lucky Charms Treats
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours, 30 minutes
- Yield: 18 squares
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Take a break from traditional rice krispie treats and make these super gooey Lucky Charms Treats instead. And dip them in white chocolate!
Ingredients
- 6 cups Lucky Charms cereal
- 4 Tablespoons (1/2 stick) unsalted butter
- 10 ounce bag of marshmallows + 1 cup (extra cup is strongly recommended)
- 16 ounces melting white chocolate* (or almond bark or candy melts)
Instructions
- Spray 9×13-inch baking pan with nonstick spray. Set aside.
- Melt the butter in a large saucepan over low heat. Add the marshmallows until they are just about fully melted into the butter. Some chunks of marshmallow may remain. Add in the Lucky Charms cereal and stir until the cereal is fully coated.
- Pour mixture into prepared baking pan and gently spread out evenly. I sprayed the back of a large spatula with non-stick spray and gently pressed the mixture without packing it down. Allow to set for 2 hours at room temperature before cutting into rectangles or squares, whichever shape/size you prefer.
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Melt the white chocolate according to package instructions. Hold the treat and dip the bottom into white chocolate, making sure to coat it generously. Place treats white chocolate side up on prepared baking sheet. Allow chocolate to set at room temperature for about 10 minutes. Store treats at room temperature for up to 1 week.
Notes
- Special Tools (affiliate links): 9×13-Inch Baking Pan | Large Saucepan (like a Dutch Oven) | Spatula | Baking Sheet | Silicone Baking Mat or Parchment Paper
- White Chocolate: If you don’t want to dip them into white chocolate, you could add 1 cup of white chocolate chips to the cereal before coating with the melted butter/marshmallow.
Keywords: lucky charms treats
I cannot wait to try this recipe for our St. Patrick’s Day party. I was wondering.. instead of letting the treats cool at room temp for 2 hours, would it be okay to put the pan in the refrigerator to speed up the cooling process?
Hi Hannah, the treats will get quite hard if cooled in the fridge – room temperature is best!
I tried something like this, with the Fruity Pebbles cereal with marshmallows. Only problem is that the cereal marshmallows melted! The treats wound up VERY marshmallowy. It worked at the time, but how do you blend the cereal marshmallows in WITHOUT them melting? Thanks!!!
★★★★★
Hi Michelle, I haven’t had a problem with the cereal marshmallows melting with Lucky Charms. One trick to make them extra pretty is to save some of the marshmallows and after you press the mixture in the pan, gently press some of the reserved marshmallows on top. Enjoy!
Going to try these and dye the white choc green for St Pattys! One question- do you recommend the regular marshamallow size? I’ve only ever made rice krispie treats with mini marshmallows, so just wanted to make sure. Thanks!!
Hi Rachel! You can use either. 10 ounces + a heaping cup is plenty. Mini marshmallows work wonderfully because they melt down quicker.
Hi Sally – is there any way to substitute MARSHMALLOW FLUFF instead of actual marshmallows please? Thanks!
Hi Renee! Unfortunately it’s too gooey and thin when mixed with melted butter. I recommend sticking with marshmallows here.
I would NEVER have thought of using Lucky Charms for rice krispy treats, but OMG! These are so amazing and I don’t like marshmallow treats or Lucky Charms. I have made these a few times and they are always a big hit, regardless of whether you use the white chocolate dip or not. They are now in the regular rotation of fun treats.
I made these yesterday. Sooo good! The secret is definitely the extra cup of marshmallows. Thank you, Sally, for this recipe! 🙂
I made these for St. Patty’s day but dyed the white chocolate green and got the seasonal lucky charms with all green marshmallows and they were a hit!! I seriously could not stop eating them… addicting! 🙂
As soon as I came across this recipe, I made them to take with me to the food pantry that I manage, for the volunteers. They are totally addicted to them! Your blog is my favorite one to follow. The commentary that goes along with each recipe, explaining why ingredients are used, makes this blog my favorite to follow. I trust your recipes, knowing that they will turn out great when I bake them, too, just like recipes in Cook’s Illustrated. Those recipes are also tried and tested over and over again until they get the perfect result they are looking for. Thank you, Sally, for such a great blog. I tell everyone where I get my recipes from!
Hi Sally!
I just want to start out by saying that I love your blog and am so excited for your cookbook!! These bars look amazing! I was wondering if I could use a microwave to heat up the butter/marshmallows rather than on the stove top? Thanks so much!
Kate
Hi Kate! Yes, you sure could use the microwave to melt the marshmallow and butter together. Just stir it frequently. Enjoy!