Ingredients:

  • 1/2 cup (115g) unsalted European-style butter (82% butterfat)
  • 20 oz (566g) fresh mini marshmallows, divided
  • 1 tbsp (15ml) pure vanilla bean paste or extract
  • 1/2 tsp (3g) fine sea salt
  • 6 cups (160g) toasted rice cereal
  • 2 cups (150g) frosted animal cookies, roughly chopped
  • 1/2 cup (85g) high-quality white chocolate chips (made with cocoa butter)
  • 2 tbsp (30g) rainbow nonpareils

Instructions:

  1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large heavy-bottomed Dutch oven, melt the butter over medium-low heat. Continue cooking and whisking until the milk solids turn golden brown and emit a nutty aroma.
  3. Immediately reduce heat to low and add 15 oz (approx. 425g) of the mini marshmallows. Stir constantly until completely melted and smooth.
  4. Remove the pot from the heat. Stir in the vanilla bean paste, sea salt, and white chocolate chips, stirring until the chocolate is mostly melted into the marshmallow base.
  5. Gently fold in the toasted rice cereal and the remaining 5 oz of mini marshmallows until evenly coated.
  6. Quickly fold in the 2 cups (150g) of chopped frosted animal cookies and 2 tbsp (30g) of rainbow nonpareils, being careful not to over-mix to maintain cookie crunch.
  7. Transfer the mixture to the prepared pan. Using a greased spatula, lightly press the mixture into the corners. Do not pack down firmly, as this results in hard treats.
  8. Allow the treats to set at room temperature for at least 30 minutes before lifting from the pan and slicing into 16 squares.