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I created this candy by combining my husband's favorite cookie recipe and my mom's caramel dip. These sweets really appeal to kids...plus, they can help make them!—Tamara Holschen, Anchor Point, Alaska
This recipe is:
Quick
Nutritional Facts 1 serving (2 pieces) equals 106 calories, 4 g fat (3 g saturated fat), 11 mg cholesterol, 80 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.
Originally published as Caramel Marshmallow Treats in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p80
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Reviewed on Jan. 05, 2012 by theckman
These were a big hit but they definitely need to be refrigerated or they get sticky.
Reviewed on Dec. 24, 2011 by arendell3
This was much easier to make than what I had expected and was a HUGE hit at a family birthday party. Several family members requested the recipe to make these for their own holiday parties!
Reviewed on Dec. 23, 2011 by WhiskeyGirl7
I followed the recipe exactly but used crushed graham crackers (per another review) and drizzled chocolate and white chocolate over the top. Will make these again...they were a big hit
Reviewed on Dec. 22, 2011 by pippercat
These were a big hit with my coworkers. They were really easy to make and fairly quick. Rather than use the wrapped caramels, I used 1 bag + part of another bag of the ready-to-use caramel bits found in the baking section at the grocery. The cinnamon added a nice flavor to the caramel. Even my husband, who can be quite picky when it comes to homemade candy, loved them. They would be good dipped in chocolate and/or nuts as well. Thanks for the recipe!
Reviewed on Dec. 18, 2011 by topsyturvey@xplornet.ca
Made these when my son was in school for snacks to take to school. Everyone loved them so have resurrected the recipe for the three grandsons now. Daughter-in-law loves them too. Just made a batch yesterday. Was wondering though, can I freeze them?
Reviewed on Dec. 12, 2011 by mobyii
These are the best, and I will make again.
Reviewed on Dec. 07, 2011 by measo
Love the caramel sauce for this recipe. Everyone raved about how good they were.
Reviewed on Dec. 06, 2011 by Connor's Mom
I made these for our church bake sale and people loved them! I used red and green toothpicks and colored the cereal red and green also. I divided the cereal into two gallon-sized bags and added one tsp of liquid food coloring to each bag. After shaking until the color was evenly distributed, the cereal got a little chewy. I spread the cereal on a rimmed cookie sheet and baked it at 200 degrees for 5-10 minutes, stirring occasionally until it was crispy again. When dipping the marshmallows, I followed someone else's advice and spun the toothpick between my thumb and forefinger to remove excess caramel before dipping in the cereal and I didn't have any problems with puddles at the bottom. My 7 year-old LOVES these!
Reviewed on Dec. 06, 2011 by Nordlundan
These are delicious! The butter adds a great creamy taste. I was hesitant about the cinnamon but it was wonderful; it compliments the caramel very well.
Reviewed on Dec. 05, 2011 by smxbabe120
These were very tasty but they are very time consuming
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