Ingredients
Equipment
Method
- Line the 9x13-inch pan with parchment, leaving 2 inches over two sides, and coat with spray. Grease the spatula and a sheet of wax paper. Measure the cereal into a large bowl beside the stove.
- Set the pot over medium-low heat and melt the butter, stirring slowly for 2 to 3 minutes, until fully melted and just foaming at the edges.
- Add all 10 ounces of marshmallows and stir constantly, scraping the bottom and corners, for 4 to 5 minutes, until smooth and glossy with no white lumps.
- Remove the pot from the heat and stir in the vanilla and salt until the mixture falls from the spatula in a thick, slow ribbon.
- Add all 6 cups of cereal at once and fold with the greased spatula for 20 to 30 seconds, until every piece is shiny and no dry cereal remains.
- Scrape the mixture into the pan and press it flat with the greased wax paper, using light pressure, until the surface is even and the corners are filled.
- Cool uncovered at room temperature for 30 minutes, until the center springs back under a fingertip and the top looks matte.
- Lift the slab out by the parchment and cut into 16 bars, 4 rows by 4 rows, re-greasing the knife every 2 or 3 cuts.
Notes
Weigh the marshmallows, because cup measures vary by brand, and press the mixture lightly so the bars stay soft.
Use gelatin-free or certified marshmallows. Check the cereal label for animal-derived additives.
Storage: Airtight at room temperature up to 2 days, freezer up to 6 weeks, refrigerator not recommended.
Use gelatin-free or certified marshmallows. Check the cereal label for animal-derived additives.
Storage: Airtight at room temperature up to 2 days, freezer up to 6 weeks, refrigerator not recommended.