Ingredients:

  • 1/2 cup unsalted butter (113g)
  • 10 oz mini marshmallows (283g)
  • 3/4 cup creamy peanut butter (192g)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 6 cups crispy rice cereal (approx. 160g)
  • 1 cup semi-sweet chocolate chips (optional ganache)
  • 2 tbsp peanut butter (optional ganache)

Instructions:

  1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with butter or non-stick spray.
  2. Place the butter in a large heavy-bottomed pot over low heat. Once melted, add the mini marshmallows and stir constantly until they are 90% melted and look like a soft cloud.
  3. Remove the pot from the heat immediately. Stir in the peanut butter, vanilla extract, and sea salt until the mixture is a smooth, glossy, tan-colored ribbon.
  4. Gently fold in the crispy rice cereal using a silicone spatula. Use a folding motion rather than aggressive stirring to keep the cereal pieces intact until every grain is coated.
  5. Transfer the mixture to the prepared pan. Use a buttered spatula or damp fingers to lightly nudge the mixture into the corners without packing it down firmly.
  6. Let the treats sit at room temperature for at least 30-45 minutes to set. Lift the parchment to remove the block and slice into 16 squares using a sharp knife.