1. Make the Marshmallow Base
Place mini marshmallows and melted butter in a large microwave-safe bowl.
Microwave on high for 1–2 minutes, until marshmallows puff.
Stir until smooth and fully combined.
2. Melt the White Chocolate
In a separate bowl, microwave white chocolate chips in 30-second intervals, stirring after each, until smooth.
3. Combine Base and Chocolate
Pour melted white chocolate into the marshmallow mixture.
Stir well until it forms a thick, gooey consistency.
4. Add Gumdrops
Gently fold in chopped red and green gumdrops until evenly distributed.
5. Shape the Bars
Line a baking dish with parchment paper or foil, leaving some overhang.
Spread the mixture evenly and flatten with a spatula or clean hands.
6. Chill to Set
Refrigerate for 1–2 hours, until completely firm.
7. Slice into Bars
Lift out using the parchment or foil overhang.
Slice into squares or rectangles using a sharp knife.
8. Serve and Store
Arrange on a serving tray.
Store leftovers in an airtight container at room temperature or in the fridge.
