Go Back

Red, White, and Blue Marshmallow Bars

Red, White, and Blue Marshmallow Bars are soft, chewy no-bake layers of marshmallow and rice krispie cereal tinted red and blue, with a clean white middle. Finish with a zigzag drizzle of melted white chocolate, then chill to set for easy slicing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
set time 30 minutes
Total Time 55 minutes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Mini marshmallows
  • 12 cup mini marshmallows divided into 3 batches
Unsalted butter
  • 6 tbsp unsalted butter divided
Rice krispie cereal
  • 12 cup rice krispie cereal divided into 3 bowls
Gel food coloring
  • 1 red and blue gel food coloring use red for the first batch and blue for the last batch
White chocolate chips
  • 0.5 cup white chocolate chips melted for drizzling

Equipment

  • 1 sheet pan

Method
 

Prep pan
  1. Grease a 9x13-inch pan and line it with parchment paper so the bars lift out cleanly.
Make and press the red layer
  1. Melt 2 tablespoons butter with 4 cups mini marshmallows over low heat for 3-4 minutes until smooth, then tint with red gel food coloring.
  2. Fold in 4 cups rice krispie cereal and press the mixture into the bottom of the prepared pan to form an even layer.
Add the white layer
  1. Melt another 2 tablespoons butter with 4 cups mini marshmallows over low heat for 3-4 minutes until smooth (leave untinted).
  2. Fold in 4 cups rice krispie cereal and press the white layer evenly over the red layer.
Add the blue layer
  1. Melt the remaining 2 tablespoons butter with the final 4 cups mini marshmallows over low heat for 3-4 minutes until smooth, then tint with blue gel food coloring.
  2. Fold in the remaining 4 cups rice krispie cereal and press the blue layer evenly over the white layer.
Finish and set
  1. Drizzle the melted white chocolate over the top in a zigzag pattern.
  2. Let the bars set for at least 30 minutes before slicing into squares so the layers hold.

Notes

For the cleanest slices, chill just until firm (about 30 minutes), then use a sharp knife wiped between cuts. Store covered at room temperature for up to 2 days, or refrigerate up to 5 days; freeze for up to 1 month in a sealed container. For a halal-friendly swap, use halal-certified chocolate chips and ensure your gel food coloring is free of alcohol-based ingredients.