Ingredients
Equipment
Method
Preparation
- Prepare an 8x8-inch baking pan; spray with non-stick spray and line with foil or parchment paper. Sprinkle 3 tablespoons of cinnamon sugar across the bottom.
- In a large microwave-safe bowl, combine 1/4 cup of butter, 1/4 teaspoon of sea salt, and 8 cups of mini marshmallows. Microwave in 30-second intervals, stirring well until melted and smooth, about 1.5 to 2 minutes.
- Stir in 1 teaspoon of vanilla extract into the melted marshmallow mixture, mixing thoroughly.
- Add 3 cups of Cinnamon Sugar Rice Krispies and 2 cups of regular Rice Krispies to the mixture. Stir until all pieces are coated.
- Gently fold in the remaining 4 cups of mini marshmallows while the mixture is warm.
- Press the mixture into the prepared pan using a buttered spatula to create a compact layer.
- Sprinkle the top with 2 tablespoons of cinnamon sugar and allow to cool at room temperature for about 30 minutes before slicing.
Nutrition
Notes
Store in an airtight container at room temperature for up to 3 days. Avoid refrigeration and freezing for best texture.
