Ingredients:

  • 6 oz (170g) mini marshmallows
  • 2 tbsp (28g) unsalted butter
  • 1 cup (175g) white chocolate chips
  • 1 cup (150g) multi-colored gumdrops or jujubes, sliced into halves or quarters
  • 1/2 cup (65g) roasted almonds or pistachios, coarsely chopped
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Combine the butter, white chocolate chips, and mini marshmallows in a microwave-safe glass bowl.
  2. Heat in 30-second intervals, stirring vigorously between each burst, until the mixture is a cohesive, silky liquid with no visible lumps.
  3. Remove from heat immediately and quickly fold in the sliced gumdrops, chopped nuts, and sea salt using a silicone spatula until evenly distributed.
  4. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  5. Pour the mixture into the pan, smooth the top with a spatula, and press firmly to remove air pockets.
  6. Let the pan sit at room temperature for 30 minutes.
  7. Transfer the pan to the refrigerator for at least 2 hours until the bars feel firm to the touch.
  8. Lift the parchment paper out and slice into 12 equal bars using a sharp knife.