Butter Cinnamon Cereal Bars (Print Version)
# Ingredients:
01 -
5 tbsp sweet cream butter, unsalted
02 -
1/4 tsp pure vanilla flavoring
03 -
10 cups tiny marshmallows, split (8 cups first, 2 cups later)
04 -
6 cups Rice Krispies cereal with cinnamon sugar flavor
05 -
1/2 tsp finely ground sea salt
06 -
1/2 can caramelized condensed milk
# Instructions:
01 -
Coat a 9×9-inch dish with cooking spray then put down a parchment or foil strip that hangs over the edges. Give it another spray.
02 -
Set a big pot on medium flame. Drop in butter, let it melt fully, then keep cooking till it turns golden with tiny brown bits and smells nutty.
03 -
After butter browns, take it off the heat. Toss in your salt and 8 cups of those mini marshmallows. Mix until they're totally smooth. If needed, warm it up again briefly to finish melting everything.
04 -
Add the vanilla and stir it through completely.
05 -
Dump your Rice Krispies into a big bowl. Pour your warm marshmallow mix on top and stir until everything's coated.
06 -
While everything's still warm, mix in those last 2 cups of mini marshmallows.
07 -
Push about half your cereal mixture into your prepared pan, making sure it's flat and even.
08 -
Smooth the caramelized milk across your first cereal layer.
09 -
Put the rest of your cereal mix on top and gently flatten it. Let it sit at room temp until it firms up.
# Notes:
01 -
Can't get cinnamon sugar Rice Krispies? Just grab regular ones and mix in 1/4 - 1/3 cup of cinnamon sugar yourself.
02 -
When toasting butter, go with a pale-colored pot so you can spot those brown flecks easily. Take it off the heat right away when you see them to avoid burning.
03 -
Rub some butter on your spoon before pressing the mix down - it won't stick to your fingers that way.
04 -
Keep these treats in a sealed container at room temp for 2-3 days, or chuck them in the freezer for up to 6 weeks.