Tipton Bars

These no-bake bars are pure kid-friendly fun. Melted chocolate almond bark coats a mix of Froot Loops, crisp rice cereal, and mini marshmallows, then gets pressed into a pan and sliced into colorful squares. Four ingredients, no oven, done.

The almond bark melts smoother than regular chocolate chips and sets up with a firm snap that holds the bars together. Use a double boiler and stir often; almond bark scorches easily if it hits direct heat.

Work quickly once you pull the pot off the heat. Stir in the cereals first so they get fully coated with chocolate, then fold in the marshmallows last. If you add the marshmallows too early, they melt into sticky blobs instead of staying puffy and distinct.

Press the mixture into the buttered pan firmly but don’t compact it. You want the bars to hold together without losing their airy, crunchy texture.

Kitchen Tips

• Butter the pan generously; almond bark sticks hard once it sets
• Let the bars cool completely at room temperature before cutting; the fridge makes them too brittle and they shatter
• Use a sharp knife dipped in warm water for clean cuts

Variations

• Use white almond bark instead of chocolate for a vanilla version with even brighter cereal colors
• Swap Froot Loops for Cocoa Puffs for a double-chocolate bar
• Stir in ½ cup of peanuts or pretzel pieces for salty crunch