Prep Time::10 mins
Cook Time::5 mins
Stand Time::30 mins
Refrigerate Time::15 mins
Total Time:: 1 hr
Servings::12 to 16
Ingredients
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80 round buttery crackers, such as Ritz crackers
1/4 cup butter
1 (10 ounce) bag mini marshmallows
1 teaspoon flaky salt
2 tablespoons chocolate sprinkles, multi-colored sprinkles, or other sprinkles as desired
Directions
Dotdash Meredith Food Studios
Crush crackers finely into a medium bowl. Melt butter in a large pot over medium-low heat. Add marshmallows and cook, stirring constantly, until melted. Remove from heat and stir in crushed crackers. Working quickly, coat all of the crackers with the marshmallow mixture.
Pour mixture into an 11×7-inch (3 quart) baking dish. Lightly coat the back of a spoon or hands with cooking spray and press mixture firmly and evenly into the baking dish. Alternatively, use a small sheet of wax paper to press the mixture into the pan.
Top immediately with flaky salt and sprinkles. Let stand 30 minutes at room temperature, and then refrigerate 15 minutes before cutting into 12 to 16 squares.
Dotdash Meredith Food Studios