Ingredients:

  • 4 cups / 100 g Crisp Rice Cereal (e.g., Rice Krispies or puffed rice)
  • 1/2 cup / 60 g Optional Mix-ins (e.g., chocolate chips, dried fruit, nuts)
  • 4 tablespoons / 56 g Butter or Coconut Oil (for binding/flavor)
  • 10 oz / 280 g Marshmallows (Mini or large)
  • Pinch of Salt (to balance sweetness)
  • 1 teaspoon / 5 ml Vanilla Extract

Instructions:

  1. Line the 9x13 inch pan completely with parchment paper, leaving an overhang on the sides to facilitate easy removal.
  2. In the large saucepan over low heat, melt the butter (or oil). Once melted, add the marshmallows and stir continuously until about 90% melted and smooth. Remove immediately from the heat.
  3. Stir in the vanilla extract and salt into the melted binder mixture.
  4. Pour the dry cereal base (and optional mix-ins) into the warm binder mixture. Fold gently but swiftly using the spatula until the cereal is evenly coated. Avoid overmixing.
  5. Transfer the mixture immediately to the prepared pan. Lightly wet your hands or use a second piece of parchment paper to press the mixture firmly and evenly into the pan. Do not over-compress, as this can make the bars too hard.
  6. Allow the bars to cool completely at room temperature for 1 hour, then transfer to the refrigerator for at least 1 hour until fully set.
  7. Use the parchment paper overhang to lift the entire slab out of the pan. Using a large, sharp knife, cut into 12 even bars.