Coffee-Marshmallow Crispies by Rachel Ray – a delicious recipe with unsalted butter, marshmallows, crisp rice, almonds, cherries, ground coffee. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line an 8 or 9 inch square baking dish with foil; grease lightly.
2
In a 10-12 quart pot, melt the butter over medium low heat.
3
Add 10 cups (save the 2 cups for the end) mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes.
4
Remove the pot from the heat.
5
Using a wet spoon or spatula, fold in the rice cereal.
6
Sprinkle in the almonds, cherries, ground coffee and salt; fold QUICKLY to distribute.
7
Sprinkle in the chocolate chips and remaining mini marshmallows (2 cups), folding gently to distribute.
8
Spoon the mixture into the prepared baking dish.
9
Using slightly damp hands or a buttered spatula, press into an even layer.
10
Let cool completely.
11
Cut into squares to serve.
1729
kcal
Calories
80
g
Fat
224
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 tablespoons unsalted butter (1 stick plus 2 tbls), mini marshmallows, divided, 5 cups crisp rice cereal, 2 cups salted roasted almonds, coarsely chopped, and more.
Yes, Coffee-Marshmallow Crispies by Rachel Ray falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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