These Lucky Charms Treats are gooey and loaded with marshmallows. They’re topped with a thin layer of buttercream and even more marshmallows!
$13.53 is all it costs to make 24 servings. That works out to be $0.56 per serving!
Lucky Charms Treats
I wanted to make a quick little treat for my family for St. Patrick’s Day using items I already had on hand. I took stock of my pantry and saw the Lucky Charms, marshmallows, and marshmallow creme.
Bam, done, it was decided—I was going to make Lucky Charms Marshmallow Treats. My kids loved the treats, and surprisingly the marshmallows in the cereal didn’t melt once added to the melted marshmallow mixture.
These Lucky Charms Treats are like your favorite Rice Krispie Treats taken to the next level! They are a fun no-bake treat that is crunchy, buttery, and sweet. Make these with your kiddos for an after-school snack and as a fun way to celebrate St. Patrick’s Day at home!
HOW DO YOU KEEP LUCKY CHARMS TREATS SOFT?
To keep these Lucky Charms Treats soft, you will need to do 2 things:
- NEVER put them in the refrigerator. This will both harden them and suck a lot of the moisture out of them.
- Keep the Lucky Charms Treats in an airtight container! I like this one or this one (I own both and use each one according to how many treats I have).
PRO TIP: If you need to make these treats a couple of days ahead of time (no more than 2 days ahead of time), I suggest increasing the butter in the base recipe below 6 Tablespoons to 8 tablespoons. This will keep your treats nice and soft in the days to come. Then, slice the Lucky Charms Treats as normal, and make sure you place them in an airtight container until you’re ready to serve them!
Can you buy a bag of Lucky Charms marshmallows?
I garnished this recipe with 1/2 cup of marshmallows from Lucky Charms cereal. You can either pick through the box to get 1/2 cup OR buy the marshmallows on Amazon!
Why are the marshmallows in Lucky Charms hard?
The marshmallows in cereals are crunchy because they are dehydrated. This means that almost all of the water content has been removed from the marshmallow. Doing this helps keep the marshmallows fresh for a longer period of time.
How to make Loaded Lucky Charms Treats:
STEP ONE: First, line a 13×9-inch baking dish with foil. Spray the foil with nonstick cooking spray.
STEP TWO: Next, in a large pot, melt butter over low heat. Add the marshmallows, constantly stirring until they are melted.
STEP THREE: Remove the pot from heat and stir in the marshmallow fluff and vanilla. Then stir in the Lucky Charms and jimmies until the cereal is evenly coated.
STEP FOUR: Pour the mixture into the prepared pan. Let the treats cool for at least one hour before frosting.
STEP FIVE: Meanwhile, make the buttercream using a stand mixer. Then spread the frosting evenly over the treats.
STEP SIX: Finally, top with Lucky Charms marshmallows and rainbow jimmies. Cut into 24 bars and serve.
Cook’s Tools & Ingredients – Lucky Charms Marshmallow Treats:
- 13×9-inch pan
- large pot
- large, sturdy rubber spatula
- cereal marshmallows
How long is it good for:
SERVE AND STORE: These will keep in an airtight container at room temperature for about 3 days. After 3 days, they start getting a little stale and hard.
FREEZE: I do not recommend freezing these treats. They will dry out and become hard as a rock when they’re defrosted.
How much will this recipe cost to make:
RECIPE COST: $13.53
PER SERVING COST: $0.56
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 14 Tablespoons unsalted butter – $1.40
- 16 ounces mini marshmallows – $1.96
- 21 ounces marshmallow fluff – $2.82
- 2 + ¼ teaspoons vanilla – $1.53
- 15 cups Lucky Charms cereal + ½ cup Marshmallows – $3.32
- ½ cup + 2 Tablespoons rainbow jimmies – $2.20
- 1 cup confectioners’ sugar – $0.29
- ½ Tablespoon cream or milk – $0.01
More No-Bake Desserts:
- Best Rice Krispie Treats
- Chocolate Peanut Butter Bars
- Christmas Rice Krispie Treats
- Cherry Chocolate Cheesecake
- Strawberry Lasagna
- Reese’s Rice Krispie Treats
- Christmas Wreath Cookies
- Birthday Rice Krispie Treats
Lucky Charm Marshmallow Treats
LUCKY CHARM TREATS:
- 6 Tablespoons unsalted butter
- 16 ounces mini marshmallows
- 21 ounces marshmallow fluff or creme from 3 7-ounce jars
- 2 teaspoons pure vanilla extract
- 15 cups Lucky Charms cereal
- ½ cup rainbow jimmies
- 8 Tablespoons butter softened
- 1 cup confectioners’ sugar sifted
- ¼ teaspoon pure vanilla extract
- ½ Tablespoon cream or milk
TOPPING & GARNISH:
- ½ cup marshmallows from the Lucky Charms cereal
- 2 Tablespoons rainbow jimmies
- Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly spray foil with nonstick cooking spray.
- In a very large pot or Dutch oven melt butter over low heat. Add marshmallows; stir constantly and cook until melted. Remove pot from heat and stir in marshmallow fluff and vanilla. Gently stir in Lucky Charms and jimmies until cereal is evenly coated. Pour mixture into prepared pan and use wax paper over the top to press mixture firmly into the pan without it sticking to your hands. Let treats cool for at least 1 hour before frosting.
FOR THE BUTTERCREAM:
- Using a stand mixer beat butter on medium-high speed until smooth, about 30-60 seconds. Reduce speed to medium-low and slowly add confectioners’ sugar, and beat until smooth, about 2-5 minutes. Add vanilla, cream, and salt and increase speed to medium-high and beat until light and fluffy, about 4-8 minutes. Spread buttercream evenly over treats (I like using a small offset spatula).
- Top with Lucky Charms marshmallows and rainbow jimmies. Using the foil liner, lift treats from pan. Cut into 24 bars and serve.
- This recipe makes a TON--24 hefty-sized treats. You can easily halve the recipe.
- These Lucky Charms Treats would also be great for potlucks and bake sales because they make a TON!
- These will keep in an airtight container at room temperature for about 3 days. After 3 days, they start getting a little stale and hard.
This post first appeared on FFF on March 13, 2013. I have since updated the pictures and recipe.