Dump raw mini marshmallows in the crock pot and 3 other ingredients to get a dessert so delicious your family will be begging for more.

This little slow cooker treat is the kind of thing I pull out for Flag Day, the Fourth of July, or any time the grandkids come tumbling through the screen door looking for something sweet. It starts with a good, honest dump of raw mini marshmallows in the crock pot and just three more pantry ingredients. No baking, no fuss—just a warm, gooey red, white, and blue dessert that tastes like a cross between a campfire s’more and a cereal bar. Around here in the rural Midwest, potlucks and patriotic holidays go hand in hand, and this easy slow cooker recipe fits right in with that tradition: simple, shareable, and guaranteed to disappear fast.

Serve this slow cooker flag day marshmallow treat warm, scooped into bowls so you can see the red and blue candies peeking through the white, marshmallowy cereal. It’s lovely with a scoop of vanilla ice cream or a dollop of whipped topping, and a few fresh berries on the side keep with the patriotic theme. A pot of coffee for the grown-ups and cold milk for the kids round everything out. If you’re serving it at a picnic or potluck, switch the slow cooker to WARM and let folks help themselves with a big spoon.

Servings: 8-10

8 cups raw mini marshmallows

Lightly grease the inside of a 4- to 6-quart slow cooker with a little butter or nonstick spray so the marshmallow mixture will release easily.

Dump the raw mini marshmallows into the bottom of the slow cooker, spreading them into an even layer so they cover the entire bottom, just like a fluffy white blanket.

Scatter the butter pieces evenly over the top of the marshmallows so they melt more uniformly.

Cover the slow cooker with the lid and set it to LOW. Let the marshmallows and butter melt together for about 45 minutes to 1 hour, stirring every 15 minutes. The mixture is ready when the marshmallows are mostly melted and glossy, with just a few soft lumps remaining.

Turn the slow cooker to the WARM setting or turn it OFF. Quickly stir the melted marshmallow and butter mixture until smooth and well combined, scraping the sides and bottom with a sturdy rubber spatula.

Add the crispy rice cereal directly into the slow cooker in two or three additions, folding gently after each addition until all the cereal is coated with the marshmallow mixture. Work carefully so you don’t crush the cereal too much.

Let the mixture cool for 3 to 5 minutes so the candies won’t melt completely, then sprinkle in the red, white, and blue candy-coated chocolates. Fold them in gently just until they’re streaked throughout, being careful not to overmix so the colors stay distinct for that flag-day look.

Press the mixture evenly into the bottom of the slow cooker using a buttered spatula or clean, buttered hands to create a flat layer. Pack it down lightly but firmly so the bars will hold together when cut.

Turn off the slow cooker, remove the lid, and let the treats cool and set for at least 45 minutes to 1 hour, or until firm enough to cut. For quicker setting, you can carefully lift the cooled crock insert and place it on a cool counter or in a chilly room.

Once set, run a buttered knife or spatula around the edges to loosen. Cut the treats into squares or rectangles right in the slow cooker, or gently lift them out in sections and cut on a cutting board. Serve at room temperature or slightly warm.

For a stronger patriotic look, use mostly red and blue candies and then sprinkle a few white star-shaped sprinkles on top while the mixture is still slightly warm. You can also swap half of the crispy rice cereal for toasted cornflakes or a square-shaped corn cereal for a heartier, crunchier bar. If you like a hint of salt with your sweet, stir in 1/2 teaspoon of fine sea salt with the melted marshmallow mixture, or press a few crushed pretzels over the top before the treats set. For a chocolate twist, drizzle 1/2 cup melted white chocolate over the cooled bars and add a few extra red and blue candies on top. To make smaller-batch treats, cut the recipe in half and use a smaller slow cooker, checking the melting time a bit earlier. Food safety tips: Always keep the slow cooker on LOW, not HIGH, to avoid scorching the marshmallows and creating hot spots that can burn quickly. Stir regularly while melting so nothing sticks and burns on the bottom. Once the treats are cooled and cut, store them in an airtight container at room temperature and enjoy within 2 to 3 days. Avoid leaving the dessert sitting in a warm slow cooker for more than 2 hours after cooking, as the sugar can overheat and the texture will suffer. If you’re serving outdoors in hot weather, keep the container in the shade and out of direct sun so the marshmallow doesn’t soften too much.