To prepare the pan, line a 9 by 13-inch baking pan with parchment paper, making sure

there is an overhang on two sides so that the bars can be lifted out easily. Then, lightly

grease the parchment using butter or non-stick spray.

Brown the butter: Place the butter in a large pot and heat it over medium-low heat. Stir

continuously as it foams and turns golden brown with a nutty smell, for about 3 to 4

minutes. Take the pot off the heat immediately to prevent it from burning.

Put in the first batch: Return the pot to low heat and then stir in three-quarters of the

marshmallows, stirring slowly until they are fully melted and smooth.

Give it flavour by taking the pot off the heat and then stirring in the vanilla and salt.

Mix in the cereal: Pour the crispy rice cereal into it and use a spatula that has been

greased to gently fold it in until all the pieces are covered.

Now add the second batch: fold in the leftover marshmallows. They will become softer

but not completely melt, so that each mouthful contains pockets of gooey marshmallow.

That is the secret behind the bars remaining soft.

Gently press the mixture into the prepared pan by using a piece of parchment paper or

your hands that have been greased, making sure to achieve an even layer and not

pressing it down too firmly since doing so would cause the bars to become dense and

tough.

Leave it to the pan: Allow the pan to sit at room temperature for at least 30 minutes.

Remove the slab by using the parchment overhang and then cut it into 16 squares with a

sharp knife that has been lightly greased.

Use marshmallows and cereal that are fresh, since stale ingredients are the main reason

why the treats end up being hard and flat.

Maintain a low heat, as marshmallows that are heated too much will become candy

which hardens when it has cooled.

There is no need to put the pan into the bag since gentle pressing will keep the texture

light and chewy.

We should carefully measure the cereal since using too much will result in dry bars, so

use 6 cups.

Lubricate the tools; this will prevent a buttered spatula and knife from sticking.

Brown the butter as a method since it gives a toasty, caramel-like taste which makes

your desserts stand out.

For chocolate lovers, melt dark or milk chocolate and drizzle it over the top, or after the

mixture has cooled a bit fold in the mini chocolate chips.

To make the Peanut Butter Crispy Treats, stir one third of a cup of creamy peanut butter

into the melted marshmallows.

For the Funfetti version, add rainbow sprinkles to give it a birthday party appearance.

For salted caramel, swirled with caramel sauce and then finished off with a flaky sea salt.

For Cookies and Cream, add crushed chocolate sandwich cookies.

For gluten-free options, use crispy rice cereal that is certified gluten-free.

To store the bars, put them in a sealed container, with parchment paper between each

layer, for a maximum of three days.

To store them, wrap each square in plastic wrap, put them into a freezer bag and freeze

for a maximum of two months. Thaw by leaving them at room temperature for twenty to

thirty minutes.

To refresh a stale bar, microwave a square for 5 to 8 seconds so that it regains its soft,

gooey texture.

It is best to avoid using the refrigerator because the cold air causes the bars to become

firm and dry.

The marshmallows were generally too quickly heated, the mixture was pressed down too

hard, or there was an excess of cereal; you should use low heat and handle it gently.

Yes, use approximately 10 ounces of large marshmallows since they take a bit longer to

melt, so you should stir patiently.

Certainly. They can be stored for up to three days, which is why they are so suitable for

parties and school events.

Alright, use a bigger pot and a pan that is 10 by 15 inches, or two pans that are 9 by 13

inches.

Coconut oil or plant-based butter may be used instead; the flavour will be a bit different

but will still be delicious