Makes 12 bars
Ingredients:
- 6 cups crispy rice cereal
- 1/2 cup (1 stick) unsalted butter
- 1 (10-ounce) bag mini marshmallows, divided use
- 1/2 cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse salt
Line an 8-inch or 13x9-inch baking pan with wax paper; set aside.
Place cereal in a large bowl and set aside.
In a large, heavy bottom saucepan, melt butter over medium heat until just browned.
Swirl the pan occasionally to be sure the butter is cooking evenly.
The butter will begin to foam and the color will progress from lemony-yellow to golden-tan to a toasty-brown.
Once you smell that nutty aroma, add all but one cup of the marshmallows and the peanut butter.
Stir with a spatula until the marshmallows are melted and the mixture is smooth.
Remove the pan from the heat, add the vanilla, and immediately pour into the cereal bowl.
Add the salt and mini marshmallows and stir, coating all of the cereal in the peanut butter mixture.
Turn the mixture out into the prepared pan and press to fill all sides of the pan with a spatula.
Let cool for at least 30 minutes before slicing into 9 or 12 squares.
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