Ooeey-gooey goodness: A recipe for biscotti marshmallow bars

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Angelyn Francis is an audience editor and multimedia journalist. She has baked several hit recipes for staff parties, including Oreo cheesecake cupcakes and gluten-free mudslide cookies. She has also been responsible for burnt-bottom-cookies and an over-zucchinied zucchini loaf.
A grown up rice krispie in the form of Biscotti Bailey’s Marshmallow Bar. We first published the recipe in 2013.
Rice square treats are a staple in the office snack cupboard and have become a regular fixture in my diet. That’s why this Bailey’s marshmallow bar appealed to me. I also can’t recall ever making marshmallow squares of any kind. That it looked to be an easy, no-bake recipe was a bonus.
The most challenging part began with ingredient shopping. To determine how many boxes of cereal I would need, I converted the standard 6 cups to 1419.48 grams, which nearly had me buying three family-sized boxes before a voice in my head said, “that’s not right.” The suggested serving size confirmed a cup of these grains is a mere 28g. I’ll spare you the marshmallow calculations.
I measured out all of the ingredients first — I worried about burning the butter and marshmallows, or the melted mixture hardening. I did not account for dropping my spoon into the sticky, gooey abyss. Some precious marshmallow was lost in the process. It left me wondering if the rice cereal was too dry as I mixed it in, but the remnants tasted delicious, especially with the cinnamon.
After an hour in the fridge, I drizzled the mixture with the rum cream — just one I happened to have on hand. I used an extra tablespoon because I failed to spread the first two evenly. In the end, there were spots of liquid in the pan, but I think that was inevitable regardless of the amount.
I’m no expert at melting chocolate, so I did it over low heat and threw in a couple splashes of whipping cream to thin the mixture. It still made for goopy drizzles and I’m not a huge chocolate sauce fan, so I could have done without it. But it did allow the graham cracker dust to stick to each square.
The end result was crunchy, chewy, cinnamon-y and boozy. There’s little room for error or disappointment. Just hold onto the spoon.
I would have liked if it leaned into the cinnamon and rum cream flavour more and had less chocolate. But overall, satisfies the marshmallow square craving.
1/4 cup (60 mL) unsalted butter