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Warm Salted-Marshmallow Crispy Skillet for Two
A fast, cozy skillet dessert of crispy rice treats with salted marshmallows, perfect for two.
Why this recipe works
This is a quick, warm skillet treat that yields a soft, chewy rice krispie-style bar with a hint of sea salt. It’s ideal for a cozy dessert for two or a date-night snack.
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Key takeaways
Uses 2–serving portions with pantry-friendly ingredients.
Cooks quickly in one skillet with minimal cleanup.
Best eaten warm for gooey texture and flavor.
Recipe guide
This is a quick, warm skillet treat that yields a soft, chewy rice krispie-style bar with a hint of sea salt. It’s ideal for a cozy dessert for two or a date-night snack.
A quick, gooey skillet treat designed for two.
- Uses 2–serving portions with pantry-friendly ingredients.
- Cooks quickly in one skillet with minimal cleanup.
- Best eaten warm for gooey texture and flavor.
Step 1: Melt butter and marshmallows
Measure cereal before starting and lightly butter a heatproof spatula. Set an 8-inch skillet over medium heat and melt the butter until foamy and golden. Lower heat to low, add the mini marshmallows, and stir constantly until mostly melted and glossy with a few soft streaks. Do not let them brown.
Step 2: Coat cereal and form a loose layer
Turn off the heat. Add the cereal and fold until evenly coated, scraping the bottom and sides. If it tightens, return to low heat for a few seconds to loosen. Gently press into an even layer with the buttered spatula or damp fingertips; don’t pack firmly so it stays tender.
Step 3: Finish and serve
Sprinkle flaky sea salt evenly over the top and lightly press to adhere. Rest 1–2 minutes to set slightly while staying warm and stretchy. Serve warm from the skillet, dividing into two wedges or scooping with spoons.
Ingredients
- 1 1/2 tablespoons unsalted butter
- 2 cups mini marshmallows
- 3 cups rice krispie cereal
- 1 pinch flaky sea salt
Instructions
- Measure cereal before starting and lightly butter a heatproof spatula (or dampen your fingertips)
- Set a small (about 8-inch) skillet over medium heat and add the butter; melt, swirling, until foamy and just turning golden and nutty
- Lower heat to low, add the mini marshmallows, and stir constantly until mostly melted and glossy with a few soft streaks; don’t let them brown
- Turn off the heat
- Add the cereal and fold until evenly coated, scraping the bottom and sides; if it tightens, return to low heat for a few seconds to loosen
- Gently press the mixture into an even layer with the buttered spatula or damp fingertips; don’t pack firmly so it stays tender
- Sprinkle the flaky sea salt evenly over the top and lightly press so it adheres
- Rest 1–2 minutes to set slightly while staying warm and stretchy
- Serve warm from the skillet, dividing into two wedges or scooping with spoons
FAQs
Can I adjust the recipe for more servings?
Yes. Scale ingredients to taste, but keep the marshmallows and cereal ratio similar for texture.
Why is it important not to pack the mixture tightly?
Lightly butter the spatula and surface to prevent sticking; don’t press too hard to keep it tender.
Can I save leftovers?
Store leftovers covered at room temperature for a day or two; reheat briefly if needed.