6 tablespoons (85 g) salted butter

10 oz mini marshmallows

½ teaspoon vanilla extract

8 cups (296 g) Lucky Charms cereal

2 oz (57 g) white chocolate bar, finely chopped (optional, for topping)

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Grease a 9×13-inch baking dish with butter or nonstick spray and set aside.
Melt the butter in a large pot over low heat.
Add mini marshmallows and stir until fully melted and smooth.
Stir in the vanilla extract.
Remove from heat and gently fold in Lucky Charms cereal until evenly coated.
Transfer mixture to the prepared baking dish and press gently with a buttered spatula or parchment paper (don’t press too hard).
If using, melt the white chocolate and drizzle over the top.
Let bars cool at room temperature until set, then slice into squares.

Press mixture lightly to keep bars soft and chewy.

Store in an airtight container at room temperature for up to 3 days.

Microwave a square for 5–10 seconds if bars become too firm.

Customize with sprinkles, candy melts, or half rice cereal for variations.