Ingredients:

  • 6 cups Crisp Rice Cereal
  • 10 oz Mini Marshmallows
  • 6 tbsp European-style Butter
  • 1 tsp Pure Vanilla Bean Paste
  • 1/4 tsp Sea Salt
  • 1.5 cups Frosted Circus Animal Cookies, roughly chopped
  • 1/4 cup Rainbow Nonpareils
  • 1/2 cup High-quality White Chocolate Chips

Instructions:

  1. Line your 9x9 inch pan with parchment paper. Leave about two inches of overhang on the sides so you can lift the whole block out later.
  2. Melt the 6 tbsp of European style butter in your pot over the lowest heat setting possible. Watch for it to just turn liquid without browning.
  3. Pour in 9 oz of the mini marshmallows. Stir constantly with your silicone spatula until they are 90% melted and look like fluffy clouds.
  4. Add the 1/2 cup of white chocolate chips to the marshmallows. Stir until they are just incorporated and melted. Note: This stabilizes the base.
  5. Remove the pot from the heat immediately. Stir in the 1 tsp vanilla bean paste and 1/4 tsp sea salt until smooth.
  6. Fold in the 6 cups of crisp rice cereal and the remaining 1 oz of mini marshmallows. Mix until every piece of cereal is glistening.
  7. Quickly add the 1.5 cups of chopped frosted animal cookies and the rainbow nonpareils. Fold gently two or three times. Do not over mix or the pink icing will bleed into the white marshmallow.
  8. Transfer the mixture to the pan. Use buttered fingers to press down very lightly. Stop as soon as it's level; packing it down makes it hard.
  9. Press the 1/2 cup of whole cookies into the top in a decorative pattern.
  10. Melt the remaining white chocolate with 1 tsp coconut oil and drizzle over the surface. Let sit for 30 minutes until the chocolate is firm and the bars are set.