Gourmet Toasted Marshmallow Rice Crispy Treats
(15 mg THC each · 16 squares · 240 mg total batch)
Buttery browned-butter base, real toasted marshmallows, flaky salt finish. Zero weed taste, pure childhood upgraded.
Decarboxylation
1.0–1.1 g flower @ 22–25 % THC (or 0.5 g good kief)
240 °F for 40 minutes in sealed mason jar → ~240 mg usable THC
Infusion
½ cup (113 g) unsalted butter + 1 tsp liquid sunflower lecithin
Melt to 170 °F → add decarbed flower → sous-vide 185 °F for 4 hours
Strain hard → crystal-clear 240 mg THC butter
Treat Ingredients
All 240 mg THC butter
½ cup regular unsalted butter (total 1 cup / 226 g butter)
2 × 10 oz bags mini marshmallows (reserve 2 cups for folding)
½ tsp vanilla bean paste or extract
¼ tsp flaky sea salt + extra for topping
6 cups (180 g) crisp rice cereal
Steps
1. Line 8×8 pan with parchment.
2. In a large pot, brown both butters together over medium heat until nut-brown and fragrant (5–7 min).
Immediately add 8 cups marshmallows → stir until completely melted and smooth.
3. Remove from heat → stir in vanilla and ¼ tsp salt.
4. Fold in cereal + reserved 2 cups marshmallows until evenly coated (they’ll stay puffy).
5. Press gently into pan (don’t smash—keep it airy).
Sprinkle extra flaky salt on top.
6. Cool 1 hour → cut 4×4 for 16 squares.
Storage
Airtight tin → 5 days room temp
Fridge → 2 weeks
Freezer → 3 months
Dosing
240 mg ÷ 16 = 15 mg exact per square
One square = nostalgic perfection
Two squares = you’re telling everyone your childhood secrets
The browned butter and toasted-then-folded marshmallows make these taste like a campfire s’more and a bakery had a baby.
Flaky salt on top is non-negotiable.
Your new potluck weapon.
They disappear in minutes. Make double.