Strawberry Pretzel Marshmallow Mix (Printable Version)
A crunchy, sweet mix featuring pretzels, freeze-dried strawberries, and melted marshmallows.
# What You'll Need:
→ Pretzel Base
01 -
2 heaping cups (about 3.5 oz) regular or gluten free pretzels
02 -
6 tablespoons (6 tbsp) unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Marshmallow Mixture
04 -
1/2 cup (4 oz) unsalted butter, plus extra for greasing pan
05 -
1 bag (10 oz) mini marshmallows, plus 1 additional cup (optional)
06 -
1/2 teaspoon vanilla extract
07 -
1/4 teaspoon kosher salt
→ Mix-ins
08 -
2 1/2 cups (2.65 oz) crispy rice cereal, gluten free if needed
09 -
3/4 cup (0.6 oz) freeze-dried strawberries, roughly crushed
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place pretzels in a zip-top bag and crush with a rolling pin or similar tool. Combine crushed pretzels with melted butter and granulated sugar, then spread evenly on the prepared baking sheet.
02 -
Bake the pretzel mixture for 8 to 10 minutes until deep golden brown. Remove from oven and immediately toss to redistribute butter coating. Let cool and crisp at room temperature.
03 -
Generously butter an 8×8-inch baking pan. In a large bowl, combine crispy rice cereal, freeze-dried strawberries, roasted pretzels, and 1 cup additional mini marshmallows if using.
04 -
In a large pot over medium heat, melt 1/2 cup butter with the 10 oz bag of mini marshmallows, stirring continuously until smooth and combined. Remove from heat, then stir in vanilla extract and salt.
05 -
Fold dry ingredients into the melted marshmallow mixture, coating evenly. Transfer the mixture to the prepared pan and press firmly into an even layer using greased hands or a nonstick spatula.
06 -
Allow to cool at room temperature for about 1 hour until set. Slice into squares and serve.
# Additional Notes:
01 -
Using gluten free pretzels and cereal makes this treat suitable for gluten sensitive individuals.