Mary Berry Toffee Marshmallow Squares

You know that moment when you say, “I’ll just have one,” and next thing you know, you’re standing in the kitchen, halfway through the tray, wondering where your self-control went? Yeah. That’s these squares.

Mary Berry’s Toffee Marshmallow Squares are dangerously moreish. Sweet, sticky, slightly chewy — like Rice Krispie treats got a posh upgrade. I made them once for a kids’ birthday party, but let’s be honest: it was the grown-ups hovering near the tray like sugar-deprived pigeons.

They’re made from just a handful of ingredients — marshmallows, toffee, butter, and puffed rice cereal — but don’t let the simplicity fool you. These little squares are a nostalgic slap of joy. And the best part? You don’t even need to turn on the oven.

Ingredients List

• 100g butter — gets everything silky and smooth
• 100g marshmallows — go for the mini ones if you can, they melt faster
• 100g soft dairy toffees — like the kind your nan kept in her handbag
• 150g puffed rice cereal — you know the type, snap, crackle, and pop

Optional mischief: drizzle dark chocolate over the top or chuck in some chopped hazelnuts before it sets.

How To Make It

1. Grab a sturdy saucepan — not the one you burnt the porridge in. This recipe deserves better.
2. Toss in the butter, toffees, and marshmallows. Keep it on low heat and stir like you’re casting a sugary spell.
3. Watch as everything melts into a glorious, sticky goo. This’ll take 5–7 minutes. Don’t walk away. (Ask me how I know.)
4. In a big bowl, add the puffed rice cereal. Pour the molten joy all over it.
5. Stir quickly — and don’t panic if your spoon gets stuck halfway. A bit of elbow grease and buttered hands work wonders.
6. Scoop the mix into a lined 30x23cm (12×9-inch) tray and press it down firmly. Use the back of a spoon, or your hands if you’re brave (grease them first!).
7. Let it cool completely. Fridge, windowsill, back of the garden shed — wherever is cold and away from sneaky fingers.
8. Once set, cut into squares and prepare for adoration.

Common Mistakes

Why won’t my toffee mixture melt properly?
You might have the heat too high. Low and slow is the rule here — scorch it and you’ll end up with sugar gravel.

Why is everything sticking to my spoon and hands?
Butter them up! Literally. A slick of butter or oil stops the goo from clinging.

Can I skip chilling it?
You can, if you fancy eating it straight from the bowl with a spoon like a gremlin. But for neat squares, chilling is non-negotiable.

My batch was rock solid — what happened?
Classic mistake: overcooked toffee. Been there. If it smells like bonfire toffee, you’ve gone too far.

Storage and Reheating Tips

Fridge:
Store in an airtight container with greaseproof paper between layers. Keeps for 5–7 days. It’ll firm up, but still delicious.

Freezer:
Wrap each square in cling film, then chuck them in a freezer bag. Will last 2–3 months. Thaw overnight in the fridge.

Reheating (if you must):

• Microwave: 10–15 seconds for soft and gooey.
• Air fryer: 3 mins at 160°C.
• Oven: Wrap in foil, heat for 5 mins at 150°C.

What to Serve With It

• A strong coffee or espresso — the bitterness balances the sweet beautifully.
• Vanilla ice cream — because warm and cold together is always a good idea.
• A drizzle of salted caramel or dark chocolate sauce — if you’re feeling bougie.

FAQ Section

Can I make these gluten-free?
Yes! Just make sure your puffed rice cereal is labelled gluten-free. Some sneak in barley.

Can I use vegan ingredients?
You can! Use plant-based butter, vegan marshmallows, and dairy-free toffee. Texture may vary slightly, but still tasty.

Can I add toppings?
Absolutely. Crushed nuts, chocolate chips, sea salt flakes — go wild before the mix sets.

Can I use Fluff instead of marshmallows?
Technically yes, but it changes the texture. Real marshmallows give it that springy bite you want.

What if I don’t have toffees?
Try soft caramels. Hard toffees won’t melt as nicely and might break your teeth. Nobody wants a dentist bill with dessert.

Try More Recipes:

• Mary Berry Treacle Scones
• Mary Berry Parkin Recipe
• Mary Berry Lavender Shortbread