Ingredients:

  • 6 tbsp Unsalted European Butter (85g)
  • 15 oz Mini Marshmallows (425g), divided into 10 oz and 5 oz portions
  • 1.5 tsp Pure Vanilla Bean Paste (7ml)
  • 0.25 tsp Fine Sea Salt (1.5g)
  • 7 cups Toasted Rice Cereal (190g)
  • 1.5 cups M&M's (250g)
  • 0.5 cup Freeze-Dried Marshmallow Bits (30g)

Instructions:

  1. Line a 9x13 inch pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment with butter.
  2. In a large heavy-bottomed non-stick pot over low heat, melt the butter until three-quarters liquid. Add 10 oz of the mini marshmallows.
  3. Stir constantly with a silicone spatula. Remove from heat while small lumps are still visible to allow residual heat to finish the melting process without scorching.
  4. Whisk in the vanilla bean paste and sea salt. Gently fold in the toasted rice cereal until every grain is evenly coated with the marshmallow binder.
  5. Allow the mixture to rest for 60 seconds to lower the temperature. Fold in the remaining 5 oz of mini marshmallows and 1 cup of M&Ms to create structural contrast.
  6. Transfer the mixture to the prepared pan. Gently press into the edges without packing too tightly. Top with remaining M&Ms and freeze-dried marshmallow bits. Cool for 30 minutes before slicing into 12 bars.