honeycomb marshmallow treats

Hey y'all! If you’re on the hunt for a delightful dessert that’s a little crunchy, a little gooey, and a lot irresistible, you’ve got to try these honeycomb marshmallow treats. This homemade recipe takes sweet marshmallow squares to the next level with honeycomb candy bits for a crackly crunch in every bite. Perfect for parties, holiday gifting, or just a fun kitchen project with family, these treats are sure to win hearts and taste buds. Let’s get cooking!

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Why You'll Love This

• The combination of airy marshmallow and golden honeycomb creates addictive textures in every bite.
• Perfect for sharing at celebrations, bake sales, or as a surprising edible gift.
• This treat is straightforward to make, even for beginner bakers.
• Versatile to customize with chocolate, nuts, or flavored marshmallows.
• No fancy ingredients – just easy pantry staples!

Ingredients

• 1 ½ cups granulated sugar
• ½ cup light corn syrup
• ¼ cup honey
• ¼ cup water
• 2 teaspoons baking soda
• 1 tablespoon unsalted butter, for greasing
• 4 cups mini marshmallows
• 3 tablespoons unsalted butter
• 4 cups crisped rice cereal
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

Step 1: Make the Honeycomb Candy

1. Line a baking sheet with parchment paper and lightly grease it with butter. Set aside.
2. In a large, deep saucepan, combine granulated sugar, corn syrup, honey, and water. Stir gently over medium heat until sugar dissolves.
3. Increase heat to medium-high and cook (without stirring) until a candy thermometer reads 300°F (hard crack stage), about 7-9 minutes. Swirl pan gently if needed.
4. Remove pan from heat. Immediately sprinkle baking soda evenly over the hot syrup and whisk quickly—mixture will bubble and foam up!
5. Quickly pour foaming mixture onto the prepared baking sheet. Let it cool and harden for at least 30 minutes, then break into bite-sized pieces.

Step 2: Prepare the Marshmallow Base

6. Grease a 9x13-inch pan with butter or line with parchment paper for easy removal.
7. In a large pot over low heat, melt 3 tablespoons butter. Add mini marshmallows and stir constantly until melted and smooth.
8. Remove from heat and stir in vanilla extract and a pinch of salt.
9. Fold in the crisped rice cereal until well coated.

Step 3: Assemble the Treats

10. Fold about 1 ½ cups of the honeycomb candy pieces into the cereal-marshmallow mixture.
11. Transfer the mixture to the prepared pan. With greased hands or a spatula, gently press it in an even layer. Sprinkle extra honeycomb pieces over the top if desired.
12. Let set at room temperature for about 1 hour before slicing into bars or squares.

Notes

• Be extra careful when working with hot sugar syrup—it’s extremely hot and sticky!
• If you prefer, you can use store-bought honeycomb candy instead of making your own.
• For clean slicing, grease your knife or run it under hot water between cuts.

Variations

• Chocolate Dipped: Dip finished treats halfway in melted dark or milk chocolate.
• Nutty Crunch: Mix in ½ cup chopped toasted almonds or pecans with the rice cereal.
• Salted Caramel: Swirl in ¼ cup caramel sauce and finish with a sprinkle of flaky sea salt.

Required Equipment

• Large deep saucepan
• Candy thermometer
• Baking sheet
• Parchment paper
• Large pot
• Stirring spoon or whisk
• 9x13-inch pan
• Greased spatula or spoon

Storage Instructions

• Store honeycomb marshmallow treats in an airtight container at room temperature for up to 5 days.
• Avoid humid conditions to prevent the honeycomb from becoming sticky.
• For longer storage, wrap individual squares tightly in plastic wrap and freeze for up to 1 month—thaw at room temperature before serving.

Suggested Pairings & Serving Recommendations

• Serve alongside a tall glass of cold milk or rich hot chocolate for an extra indulgent treat.
• Pack into treat bags for festive party favors or holiday gifts.
• Chop leftover bars into chunks and stir into vanilla ice cream for a decadent sundae.

Pro Tips

• Let the honeycomb candy cool completely before breaking to keep its signature airy crunch.
• Don’t overmix the honeycomb pieces or they may dissolve into the marshmallow base.
• Press the mixture into the pan gently—too much force can crush the honeycomb’s delightful texture.

FAQ

Can I use large marshmallows instead of mini?

Yes! Just chop or tear large marshmallows into pieces and use the same amount by volume.

Why did my honeycomb turn sticky?

If exposed to humidity or not cooked to the proper temperature (300°F), honeycomb can get sticky. Store in a dry, airtight container.

Can I make this recipe gluten-free?

Absolutely! Just be sure to use certified gluten-free crisped rice cereal and marshmallows.

★★★★★ 4.50 from 20 ratings

Honeycomb Marshmallow Treats

yield: 16 servings

prep: 25 mins

cook: 15 mins

total: 50 mins

A delightful no-bake dessert featuring crunchy homemade honeycomb candy pieces mixed into classic soft marshmallow and crisped rice bars for a sweet and irresistible treat.

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🖨️ Print Pin Recipe

Ingredients

• 1 ½ cups granulated sugar
• ½ cup light corn syrup
• ¼ cup honey
• ¼ cup water
• 2 teaspoons baking soda
• 1 tablespoon unsalted butter, for greasing
• 4 cups mini marshmallows
• 3 tablespoons unsalted butter
• 4 cups crisped rice cereal
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. 1
   Line a baking sheet with parchment paper and lightly grease it with butter. Set aside.
2. 2
   In a large, deep saucepan, combine granulated sugar, corn syrup, honey, and water. Stir gently over medium heat until sugar dissolves.
3. 3
   Increase heat to medium-high and cook (without stirring) until a candy thermometer reads 300°F (hard crack stage), about 7-9 minutes. Swirl pan gently if needed.
4. 4
   Remove pan from heat. Immediately sprinkle baking soda evenly over the hot syrup and whisk quickly—mixture will bubble and foam up!
5. 5
   Quickly pour foaming mixture onto the prepared baking sheet. Let it cool and harden for at least 30 minutes, then break into bite-sized pieces.
6. 6
   Grease a 9x13-inch pan with butter or line with parchment paper for easy removal.
7. 7
   In a large pot over low heat, melt 3 tablespoons butter. Add mini marshmallows and stir constantly until melted and smooth.
8. 8
   Remove from heat and stir in vanilla extract and a pinch of salt.
9. 9
   Fold in the crisped rice cereal until well coated.
10. 10
    Fold about 1 ½ cups of the honeycomb candy pieces into the cereal-marshmallow mixture.
11. 11
    Transfer the mixture to the prepared pan. With greased hands or a spatula, gently press it in an even layer. Sprinkle extra honeycomb pieces over the top if desired.
12. 12
    Let set at room temperature for about 1 hour before slicing into bars or squares.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220 caloriescal

Protein: 1 gg

Fat: 4 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 46 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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