Ingredients
Method
- Line a 9x13-inch pan with parchment paper and lightly coat the surface so nothing sticks.
- Place the butter in a very large pot over medium heat and let it melt completely before adding the marshmallows, then stir until the mixture becomes smooth and fully melted.
- Take the pot off the heat and immediately stir in the vanilla and salt until evenly distributed.
- Add the cereal and gently fold until every piece is coated with the marshmallow mixture.
- Scoop the mixture into the prepared pan and use a lightly greased spatula to spread it out, then gently press it in without compacting it.
- Let the slab rest at room temperature for at least one hour so it can firm up before cutting.
- Lift the slab out using the parchment edges and slice into even squares.
Nutrition
Notes
These bars stay soft and chewy when handled gently and pressed lightly. Overpacking the pan will make them dense instead of fluffy, so treat them kindly.