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Recipe: Marshmallow Squares

One of our favourite and most inspirational chefs goes back to basics with a treat that appeals to adults and kids in equal measure.

You'd think this was designed to keep the children happy, and while that's okay with me, it is the adults who seem to find this baked treat particularly irresistible. If I can find a tub of edible disco glitter in one of my cupboards, I sprinkle some on while the marshmallow is still sticky, but it has a certain pearly, luminescent appeal as it is. It's also beautiful cut into squares. Alternatively, you could turn this into more of a pickable pud, by cutting the slab into teeny-tiny squares so that people can pop one straight into their mouth.


45g butter
300g mini marshmallows
180g Rice Krispies
Edible glitter or sprinkles (optional)


1 Melt the butter in a large, heavy-based saucepan over a low heat.

2 Add the marshmallows and cook gently until they are completely melted and blended, stirring constantly.

3 Take the pan off the heat and immediately add the cereal, mixing lightly until well coated.

4 Press the mixture into a greased 32cmx23cm tin /13x9” pan; you may have to put on vinyl CSI gloves and press it down into the corners, as it will be very sticky. Flatten the top and then scatter over the edible glitter or sprinkles, if so inclined.

5 Let the marshmallow crispy squares cool completely in the tin and then cut them into 24 squares.

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