Marshmallow Froot-Loop Squares

So this past week I felt totally jam-packed with information. I am (-) this close of going on overload! But gotta keep ma-focus y'all hahaha but not before I posted this so easy to make fun snack! Thanksgiving is next week and I am super excited about the uber recipes I have been ogling are just so fall, and harvest-y I can't wait to bake 'em. 

I must say this recipe was super easy to make, I love it! Unfortunately I couldn't find sugar-free marshmallows. But I shall keep looking because this is just too good to pass up on. My boyfriend, Brian said they were very "meaty" that apparently the Froot-Loops give it a very substantial, filling taste that you can't find in a regular rice-crispy. That it does :D Plus the macadamia nuts or any salted nut actually is meant to balance out the sweetness from the marshmallows and Froot-Loops.

 (So colorful and yummy!)

                          

This recipe makes 12 marshmallow froot-loop squares

Marshmallow Froot-Loop Squares

Ingredients

• 3 tbs. unsalted butter, plus more for greasing the pan
• 10 oz. package of regular marshmallows
• 2 cups crispy rice cereal (aka rice crispies)
• 2 cups Froot-Loops
• 3/4 cup macadamia nuts (or any salted nut of your liking)

Directions

1. Cover an 8-inch square baking pan with heavy duty aluminum foil. Make sure the foil is tucked very well in the corners and leave at least 1 inch of the foil to overhang the top of the pan on all sides.
2. Lightly butter the bottom and sides of the foil-lined pan
3. In a large saucepan over low heat, melt the butter. Add the marshmallows and stir with a wooden spoon, preferably...although I used a large metal spatula it worked fine. Stir until everything is melted. Watch-out not to burn the marshmallow...stir,stir,stir don't let it just sit there because it will burn!
4. Remove the pan from the heat and stir in the rice crispy, Froot-Loops and macadamia nuts until everything is evenly coated.
5. Turn the mixture into the prepared baking pan. Butter a spatula or spray with cooking spray and spread the mixture evenly across the pan. Let it cool completely
6. Take the overhanging foil and lift the marshmallow mixture and place it on a plate/cutting board. Cut into squares and keep them wrapped in plastic at room temperature for (2-3 days mmmhuh)