Christina Tosi's Christmas Treats
3.9
(7)
Christina Tosi, the chef, owner, and founder of New York's Momofuku Milk Bar, created this recipe exclusively for Epicurious. You can make these marshmallow cereal bars with a variety of different cereals. We find that simpler ones, such as cornflakes, Golden Grahams, and Kix work best, and recommend avoiding more sugary cereals, or cereals with large or dense pieces.
You can add up to 1 cup total of mix-ins per batch, but feel free to use any kind of mix-in combination to equal 1 cup. You can also experiment with different cereal and mix-in combinations to create your own unique treats. Some of our favorites include wheat puffs with pistachios and dried cranberries, Rice Krispies with dried blueberries and cinnamon, and Cheerios with pepitas and dried cherries.
For more on Tosi and these holiday treats, see A Very Momofuku Milk Bar Christmas.
Recipe information
Total Time
30 minutes (includes cooling time)
Yield
Makes about 24 treats
Ingredients
Optional Mix-Ins:
Preparation
Step 1
Spray a 9- by 13-inch baking pan with nonstick vegetable-oil spray.
Step 2
In an extra-large saucepan over low heat, melt the butter. Add the marshmallows and heat, stirring constantly, until completely melted, about 2 minutes. (Add the peanut butter, if using, and stir to combine.) Remove from the heat, add the cereal and use a sturdy, long-handled wooden or metal spoon to stir until the cereal is well coated in the butter-marshmallow mixture. Add any optional mix-ins and stir to incorporate.
Step 3
Scrape the mixture into the prepared pan and spread evenly. Cut a piece of parchment or wax paper into a roughly 9- by 13-inch rectangle and spray with nonstick vegetable-oil spray. Place the greased parchment or wax paper on top of the treats and press the mixture into the pan until it's 1/2 to 1 inch thick. Let cool until firm, 15 to 20 minutes.
Step 4
Using a large, sharp knife cut the treats into approximately 2-inch squares. DO AHEAD: Treats can be made ahead and kept, in an airtight container at room temperature, for 2 to 3 days, or frozen up to 1 month.
