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Raspberry Coconut Marshmallow Squares

Soft, chewy no-bake marshmallow squares packed with raspberry flavor and coated with toasted coconut.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 16 squares
Course: Confections (Candy & Sweets)
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Marshmallow Squares
  • 4 cups mini marshmallows
  • 4 tbsp unsalted butter
  • 5 cups crispy rice cereal
  • 1 cup freeze-dried raspberries crushed
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Coconut Coating
  • 1.5 cups shredded coconut toasted
  • 2 tbsp powdered sugar

Equipment

  • square baking pan
  • silicone spatula
  • saucepan

Method
 

  1. Line an 8x8-inch pan with parchment paper and lightly grease it.
  2. Toast coconut until lightly golden and mix with powdered sugar.
  3. Melt butter and marshmallows over low heat until smooth.
  4. Stir in vanilla, salt, and crushed freeze-dried raspberries.
  5. Fold in crispy rice cereal until coated.
  6. Press mixture into prepared pan and top with coconut mixture.
  7. Chill for 1 to 2 hours before slicing into squares.

Notes

For the softest texture, melt marshmallows slowly over low heat and avoid pressing the mixture too firmly into the pan.