Past Recipes
Hazelnut Marshmallow Squares

Hazelnut Marshmallow Squares with Brown Butter

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We’re feeling lots of bake sale nostalgia for these puffed rice cereal squares, bound together with melted marshmallows and butter and cooled to crispy-chewy perfection. We elevate this old school treat by browning the butter until nutty and fragrant, then stirring in toasted hazelnuts for extra crunch. Cut into squares, or use your favorite cookie cutters to make fun shapes.

Serving size
4servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 350
  • Protein 4g
  • Total Carb 46g
  • Total Fat 18g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • hazelnuts
    • 1/4 cup
    • hazelnuts
  • half stick unsalted butter
    • 1
    • half stick unsalted butter
  • mini marshmallows
    • 3 cups
    • mini marshmallows
  • puffed rice
    • 4 cups
    • puffed rice
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • canola oil
  • kosher salt
  • 10" large pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Roughly chop hazelnuts, or leave in bag and gently crush with the bottom of a heavy pan. Rub 1 teaspoon canola oil inside aluminum tin, reshaping if bent.

  2. Brown butter and toast hazelnuts

    Brown butter and toast hazelnuts

    Heat butter and hazelnuts in a large pot over medium heat. Swirl pot occasionally until butter turns golden and fragrant and hazelnuts are toasted, 7-9 minutes. Remove pot from heat and stir in ⅛ teaspoon salt.

  3. Melt marshmallows

    Melt marshmallows

    Using a slotted spoon, transfer half of toasted hazelnuts to a small bowl and reserve for Step 5; leave remainder in pot with brown butter. Add marshmallows to pot, still off heat, and stir until melted and smooth.

  4. Stir in puffed rice

    Stir in puffed rice

    To pot with melted marshmallows and hazelnuts, add puffed rice and ¼ teaspoon salt. Working quickly, stir well until puffed rice is fully coated.

  5. Set hazelnut-marshmallow mixture

    Set hazelnut-marshmallow mixture

    Working quickly, transfer hazelnut-marshmallow mixture to prepared tin and press into an even layer, being sure to fill edges and corners of tin. Sprinkle over reserved toasted hazelnuts, pressing lightly to adhere. Set aside at room temperature or refrigerate until set and completely cool, about 20 minutes. Use the downtime to relax or get ahead on dishes.

  6. Plate marshmallow squares

    Plate marshmallow squares

    Once cool, cut hazelnut-marshmallow mixture into 2-inch squares (or any desired shape). Enjoy!

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