From the Kitchen of Jenna McGregor
Omar's Gluten-Free Mega Marshmallow Bars
Omar doesn't do anything halfway — including rice crispy treats. The secret is the second bag of marshmallows, added at the end so they only barely melt. The result is gooey pockets of marshmallow hiding throughout every bar. He'll bring a full 9x13 pan to a crime scene debrief and somehow it's always gone before anyone figures out who did it.
⏱ Prep Time: 15 minutes | Cook Time: 10 minutes | Cool Time: 1 hour | Yield: 12–24 bars ✅ Gluten-Free | ✅ Celiac-Safe
Ingredients
3/4 cup butter
2 - 10 ounce bags mini marshmallows
10 cups gluten-free rice cereal of your choice
💜 Omar's Tip: Use a 13×9-inch pan for standard bars or a 9×9-inch pan for thick, indulgent "mega" bars. Either way, don't compress the mixture too hard when pressing — you want them chewy, not a brick.
INSTRUCTIONS
1 Prep your pan: Line a 13×9-inch (or 9×9-inch) pan with parchment paper or foil, or butter it thoroughly so bars don't stick.
2 Melt the butter in a large pot over medium heat.
3 Add one bag of marshmallows. Stir with a silicone spatula until fully melted and combined, about 5–7 minutes. Don't cook longer than this — overcooked marshmallows turn hard.
4 Add the cereal and stir gently until fully combined.
5 Add the second bag of marshmallows and stir until just dispersed throughout — you want them slightly melted but still holding their shape. This is Omar's secret.
6 Pour into the pan. Press evenly with your spatula, spoon, or the butter wrapper. Gentle pressure only — don't compress too much or the bars will be extremely firm.
7 Cool completely — about 1 hour.
8 Cut: Use the parchment or foil to lift the bars out, or turn the pan upside down. Cut with a sharp, greased knife into whatever size suits the occasion.
✨ Optional finish: Drizzle with melted chocolate, peanut butter, or icing and add festive sprinkles. Omar recommends all three simultaneously.
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