St Paddy’s Lucky Charms Treats

These are one of my very first posts that I did on my Instagram account years and years ago. I modified them a bit, but Lucky Charms are still my favorite cereal to use for a marshmallow treat. These have a marshmallow-filled base, extra sprinkles, and white chocolate chips. If you do nothing else for St. Patrick’s Day, I really hope you give these a try!

THE STORY: When I first started IG, this was one my recipes/posts. I was so excited about it at the time and still am. I happen to love the green/rainbow color aesthetic for St. Patrick’s Day, and I love Lucky Charm Treats just as much. Speaking of which, when I was in high school (1999 eek) I made these treats with the regular cereal, and I was convinced I invented them. There was no social media back then, so there wasn’t anyone to prove me wrong lol.

TIPS: A lot of people ask me if the fondant smoother makes them more dense and less gooey. I have never ever had that problem. I don’t press hard, just lightly smooth them into an even layer. For something like a colored drizzle, I always use melts since it’s such an easy amount.

SPRINKLE OF CREATIVITY: For a little extra sweetness, dip them in chocolate instead of drizzling them! Make them year round with chocolate or regular Lucky Charms.

St Paddy’s Lucky Charms Treats

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 4 tbsp salted butter
• 1– 10 oz bag of mini marshmallows
• 6–7 cups Lucky Charms: Leprechaun Trap
• 1/3 cup rainbow sprinkles
• 1/2 cup white chocolate chips
• Green chocolate for drizzle
• Extra sprinkles- rainbow and shamrock

Tools:

• 13 x 9 pan
• Parchment paper if desired or cooking spray
• Fondant smoother

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Instructions

1. In a large pot, melt the marshmallows and butter over medium-low heat. Be sure to stir them often so that the marshmallows don’t burn.
2. Once melted, remove the pot from the heat and stir in the Lucky Charms until they’re evenly coated.
3. Lastly, fold in the sprinkles and then the white chocolate chips just until they’re mixed throughout the cereal.
4. Press the mixture into a 13 x 9 pan sprayed with baking spray. You can also use parchment paper + cooking spray if you want to be sure they don’t stick. I lightly press down on them with a fondant smoother.
5. Let the treats cool a bit and then drizzle them with green chocolate and then add sprinkles. Allow them to cool completely and then cut into rectangles.