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These festive marshmallow crispy bars from celebrity chef Ryan Scott are packed with red, white + green mix-ins, and great for gifting.
"The salty crunch of the pretzels is the perfect foil for the sweet candy cane bits and white chocolate. The brown butter adds that last dimension of flavor that makes these so addictive!"—Ryan
Pro Tip: Use this recipe for other holidays—in the fall, use candy corn and Reese's Pieces instead of candy canes and M&Ms; in the spring, use Fruity Pebble cereal instead of crispy rice cereal and use Peeps instead of mini marshmallows.
Put butter in a medium saucepan and cook over medium heat until butter melts and turns medium brown. Immediately stir in the marshmallows and salt, then turn off the heat and leave the mixture to melt.
In a mixing bowl, combine the cereals, candy canes, and pretzels. Generously grease a rimmed baking sheet with cooking spray or line with parchment paper. Stir the marshmallow mixture until smooth; if too cool and starting to set, turn the heat on low and stir to finish melting the marshmallows.
Pour the melted marshmallow mixture over the cereal mixture and, using a rubber spatula, stir until evenly coated. Fold in the M&Ms and white chocolate until evenly distributed, then immediately pour the mixture into the prepared pan. Oil your hands and press the cereal mixture lightly into an even layer, about halfway up the pan. Try not to compress the bars too much; you want to retain the structural integrity of the cereals to maintain all that delicious crunch.
If desired, sprinkle with more M&Ms, white chocolate chips, candy canes or holiday sprinkles while the mixture is still warm. Let cool for about 1 hour, uncovered, to set at room temperature.
Once set, use a 3-inch snowflake cookie cutter to cut-out shapes. Store in an airtight container for 3 to 4 days.