Categories: Desserts

Ingredients

• 6 tbsp unsalted butter
• 16 oz. mini marshmallows
• 1/2 tsp kosher salt
• 6 tbsp creamy peanut butter
• 2 tsp pure vanilla extract
• 6 1/2 cups crispy rice cereal
• 2 1/2 cups coarsely crushed graham crackers
• 1 cup milk chocolate chips

Directions

1. Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.

2. In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth, 2 to 3 minutes. Remove from the heat and stir in the peanut butter and vanilla. Add the cereal, crushed graham crackers and chocolate chips and fold with a large rubber spatula to combine.

3. Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Let the mixture firm up in the fridge for 1 hour, then cut into squares.

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