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Crinkle cut marshmallow squares
We love a warm, chewy marshmallow square, but this recipe turns your favourite childhood treat into an epic sweet and salty variation.
YIELDS
5
TO
6
Ingredients
- 1 large bag crinkle cut potato chips
- 1/2 unsalted butter
- 1 bag (about 5 cups) miniature marshmallows
- 2 tablespoons bourbon, optional
- 1 1/2 teaspoons vanilla extract
Directions
- Lightly grease a nine-inch square baking pan with non-stick cooking spray and set aside.
- Open the bag of chips and crush them down until you have a little less than six cups.
- Place a large saucepan over low heat and add the butter and four cups of marshmallows. Cook, stirring frequently, until the marshmallows have fully melted. Stir in the bourbon, if using, and the vanilla.
- Remove the pan from the heat and stir in the crushed chips and remaining marshmallows. Stir just until combined.
- Using a rubber spatula sprayed with a little non-stick cooking spray, scrape the mixture into the prepared baking pan and press it down into an even layer. Set aside to cool completely to room temperature before cutting into 16 equal squares.
- Store any leftovers in an airtight container for up to five days. Serve and enjoy!
