Copycat Starbucks Rice Krispie Treats (Marshmallow Dream Bars)
These copycat Starbucks Marshmallow Dream Bars are thicker, softer, and loaded with gooey pockets of whole mini marshmallows in every bite. The secret is a two-part marshmallow strategy and a touch of corn syrup for the perfect chewy texture that stays soft for days.
Equipment
- 9x9 inch baking pan - for thicker bars like the Starbucks original
- Large heavy-bottomed pot or Dutch oven - distributes heat evenly to prevent scorching
- Heat-resistant rubber spatula - lightly greased with non-stick spray
- Non-stick cooking spray
- Parchment paper or wax paper - optional, for easy removal
- Measuring cups and spoons
- Sharp knife - lightly sprayed with cooking spray for clean cuts
Ingredients
- 6 cups Rice Krispies cereal - 168g, or any puffed rice cereal
- 3 tablespoons unsalted butter - 42g
- 1 tablespoon light corn syrup - 15ml
- 15 oz mini marshmallows, divided - 425g total; 10 oz (285g) for melting, 5 oz (140g) reserved for folding in at the end
- 1 teaspoon pure vanilla extract
Instructions
- Spray a 9x9 inch baking pan thoroughly with non-stick spray. Measure 6 cups of Rice Krispies into a large bowl. Divide marshmallows: 10 oz for melting, 5 oz reserved.
- In a large heavy-bottomed pot over medium heat, melt the butter and corn syrup together, stirring occasionally, until smooth and combined, about 1-2 minutes. Do not let the butter brown.
- Add the 10 oz of marshmallows to the pot. Stir constantly with a greased spatula until almost completely melted, 3-5 minutes. Remove from heat immediately. Stir in vanilla extract.
- Working quickly, pour the cereal into the marshmallow mixture. Fold and stir vigorously for 60-90 seconds until every piece is evenly coated, scraping the sides and bottom.
- Add the reserved 5 oz of unmelted mini marshmallows. Gently fold with a few strokes, just until distributed. Do not overmix or the marshmallows will melt.
- Scrape the mixture into the prepared pan. Gently spread and smooth the top without pressing down. Let set at room temperature for at least 1 hour before cutting.
- Lift the parchment paper out of the pan. Cut into squares with a lightly sprayed sharp knife for clean edges.
Notes
- Use fresh marshmallows for the best results. Stale or opened marshmallows will make the treats dense and hard instead of soft and gooey.
- Grease your spatula with non-stick spray before stirring to prevent the marshmallow from sticking.
- Don't skip the corn syrup! It's just one tablespoon, but it creates a noticeably softer, chewier texture and prevents the bars from hardening overnight.
- Work quickly once the marshmallows are melted. The mixture sets fast, so have all your ingredients ready before turning on the heat.
- Do NOT press down on the mixture when transferring to the pan. Pressing compacts the treats and makes them dense and hard.
- Let them cool for the full hour before cutting. Cutting too early means the bars won't hold their shape.
- Store in an airtight container at room temperature for 3-5 days. Do not refrigerate, as cold air makes the treats become hard and stiff.
- Freeze individual bars wrapped tightly in plastic wrap and placed in a zip-top freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes.
- Microwave individual bars for 8-10 seconds to restore that soft, gooey texture. Don't overheat or the marshmallows will melt and make the bars sticky.
- Try variations like browning the butter for a nutty flavor, drizzling with chocolate, or swapping in Fruity Pebbles for a colorful twist.