I love a good Rice Krispie treat, but sometimes you need a little something more, especially for celebrations like St. Patrick's Day. These Lucky Charms St. Patrick's Day Treats use Lucky Charms instead of Rice Krispies, and use homemade Bailey's marshmallow instead of melting store-bought marshmallows. This no-bake recipe is so easy to make, taking just 15 minutes to come together, and so delicious to eat!
Why this recipe works
Cereal glued together with gooey, melty marshmallow is always a winning combination, so using one of the most fun cereals and adding liqueur to the marshmallow is certain to be delicious! When making marshmallows from scratch, they come out in the exact texture needed for a marshmallow cereal bar, which works perfectly for this easy no-bake recipe. And as an added bonus, both Lucky Charms and Bailey's Marshmallows are gluten-free, making this perfect homemade St. Patrick's Day treat gluten-free!
Ingredients and notes
Lucky Charms - Lucky Charms are used in this recipe to keep with the St. Patrick's Day theme, but any fun cereal should be delicious in this recipe! If the Irish cream flavor of Bailey's will blend well with the flavor of cereal you choose, it's going to work perfectly!
Bailey's - Bailey's adds the boozy Irish cream flavor to these fun alcoholic treats. A little bit of booze adds a little bit of fun to these grown-up cereal bars! These can be made non-alcoholic by replacing the Bailey's with additional water.
Gelatin - Gelatin is a key ingredient in homemade marshmallows. Unfortunately, this ingredient does prevent this no-bake recipe from being Kosher or vegetarian, but if you don't have dietary restrictions, homemade marshmallows from scratch are well worth it!
How to make this recipe
Line a 9x13 pan with nonstick foil or wax paper.
Place the gelatin and Bailey's in the bowl of a stand mixer with the whisk attachment. Set aside.
Combine sugar, corn syrup, salt, and water in a medium saucepan, cover, and heat over medium-high heat for 4-5 minutes.
Remove the lid from the pan and attach a candy thermometer to the side of the pan. Continue heating until the mixture reaches 240° F then remove from heat.
Turn on the mixer at the lowest speed, and slowly stream in the hot mixture.
Once the hot mixture is fully added to the gelatin mixture, slowly turn up the speed of the mixer, careful to avoid splatter, until the mixer is at full speed.
Continue beating for about 10-12 minutes.
Remove the mixing bowl from the mixer and pour in the Lucky Charms.
Using a greased spatula, stir in the cereal until well coated.
Spread into the prepared pan and let set.
Cut into bars and enjoy!
Yes! Both the cereal and marshmallows are gluten-free so those with Celiac's or other gluten sensitivities can enjoy these homemade booze-infused treats for St. Patrick's day or any time of year!
Yes! Bailey's is probably the most well-known Irish Cream brand, at least in the U.S., but you can use any Irish Cream in this recipe. Irish cream is a liqueur usually made with Irish Whiskey and cream. It's actually fairly easy to make at home if you prefer that to store-bought!
Tips & Tricks
- To use a candy thermometer, simply clip it to the side of the pot with the tip submerged into the mixture, but not touching the bottom of the pot.
- Greasing the spatula with non-stick spray makes it easier to stir the sticky marshmallow mixture.
- These can be made non-alcoholic by replacing the Bailey's with water.
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Lucky Charms St. Patrick's Day Treats with Homemade Bailey's Marshmallow
- 3 packages unflavored gelatin
- ½ cup Bailey's Irish Cream
- 1 ½ cups sugar
- 1 cup corn syrup
- ½ teaspoon kosher salt Diamond Crystal
- ½ cup water
- 10.5 oz box Lucky Charms
- Line a 9x13 pan with wax paper or nonstick foil and set aside.
- Put gelatin and Bailey's into the mixing bowl of a stand mixer with the whisk attachment and set aside.
- In a medium saucepan, combine sugar, corn syrup, salt, and water. Cover and heat over medium high heat for 4-5 minutes.
- Uncover, and attach your candy thermometer to your pot, heating until the mixture reaches 240° F (about 5-10 more minutes). See the tips and tricks above for guidance using a candy thermometer.
- Remove from heat. Begin whisking the gelatin mixture in the stand mixer. Very slowly pour in the syrup mixture while whisking.
- Continue whisking for about 10 minutes (this is why you want to use a stand mixer!)
- Remove bowl from mixer and using a greased spatula, stir in the Lucky Charms till well coated.
- Spread mixture into the lined pan and let sit until the marshmallow has set.
- Cut into squares and enjoy!
This recipe was originally posted on March 11, 2019, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in March of 2022.
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