Ingredients
Equipment
Method
- Grease a 9x9 inch baking pan with butter or line with parchment paper, leaving an overhang on the sides for easy removal.
- In a large pot, melt the butter over low heat. Add the mini marshmallows and stir constantly until completely melted and smooth. Do not overheat.
- Remove from heat. Immediately stir in the zest of one lemon, 2 tablespoons of fresh lemon juice, lemon extract, and salt.
- Add the crispy rice cereal and gently fold until just coated.
- Transfer the mixture to the prepared pan. Gently press into an even layer with a greased spatula. Let cool completely at room temperature for at least 1 hour.
- If using, melt white chocolate and drizzle over the top. Let it set completely before slicing into 16 squares and serving.
Nutrition
Notes
Low Heat is Key: To keep your treats soft and chewy, melt the butter and marshmallows over low heat. Rushing this step with high heat will result in hard treats.
Don't Over-pack: Press the mixture into the pan gently. Compacting it too much will make the treats dense and hard.
Don't Over-pack: Press the mixture into the pan gently. Compacting it too much will make the treats dense and hard.
