Can I use regular marshmallows instead of mini ones?

Yes, though mini marshmallows melt faster and more evenly, which makes the process a bit quicker and smoother overall.

Can I make these without peanuts?

Absolutely. Simply leave them out for a nut-free version, or swap in a different mix-in like chocolate chips or a different type of nut.

Why did my treats turn out too hard?

This usually means the marshmallow mixture was cooked a bit too long, or the treats were pressed too firmly into the pan. A lighter hand while pressing helps keep them soft and chewy.

Can I double this recipe?

Yes, doubling works well — just use a larger pan, like a 9x13, to keep the thickness similar to the original recipe.

How long do these stay fresh?

Stored in an airtight container at room temperature, they typically stay fresh and chewy for about 3 to 4 days.

Can I use a different cereal?

Yes, though the flavor and texture will change depending on what you use. Honeycomb cereal is what gives this recipe its signature honey flavor and crunch, so swapping it out will shift the final result.

Honeycomb Marshmallow Treats – Better Than Rice Krispie Treats

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Melted marshmallows, honey-sweetened Honeycomb cereal, and salted peanuts come together in this quick, no-bake treat, finished with a touch of real honey for a salty-sweet, ooey-gooey bite that’s ready in minutes.

Author: Irma
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 12 servings 1x
Category: Dessert

Ingredients

Scale

4½ cups Honeycomb cereal
1 (10 oz) bag mini marshmallows
1 cup roasted salted peanuts
¼ cup unsalted butter
2 tablespoons honey (add more for a stronger honey flavor)

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Instructions

Place a large saucepan over low heat and add the unsalted butter, letting it melt completely and evenly across the bottom of the pan. Keeping the heat low here helps prevent scorching in the next step.
Once the butter has fully melted, add the mini marshmallows to the saucepan. Stir continuously and patiently over the low heat until the marshmallows melt down completely into a smooth, glossy mixture with no lumps remaining.
Add the roasted salted peanuts and the honey directly into the melted marshmallow mixture. Stir everything together thoroughly until the peanuts and honey are evenly distributed throughout.
Add the Honeycomb cereal to the saucepan all at once. Working quickly, stir the cereal into the marshmallow mixture, making sure every piece gets evenly coated. Move efficiently during this step, since the cereal can start to soften if it sits too long in the hot mixture.
Immediately transfer the coated cereal mixture into an 8×8-inch baking pan that has been lined with parchment paper or lightly coated with non-stick spray. Using a piece of parchment paper, the back of a spatula, or lightly greased hands, press the mixture evenly and firmly into the pan, being careful not to press so hard that you crush the cereal pieces.
Let the pan sit undisturbed at room temperature until the mixture has fully cooled and set, firming up enough to hold its shape when cut.
Once completely cooled, lift the set mixture out of the pan using the parchment paper overhang if you used one, then cut it into squares. Serve and enjoy.

Nutrition

Serving Size: 1grams
Calories: 237kcal
Sugar: 21g
Sodium: 125mg
Fat: 10g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg

Find it online: https://irmacooks.com/honeycomb-marshmallow-treats/