2tablespoonsunsalted butter(plus additional to grease the pan)
8cupsmini marshmallows, divided(see note)
6cupsfruity crisp rice cereal(or Fruity Pebbles)
Instructions
Grease a 9 × 13 inch pan with butter.
In a large, deep pan (nonstick preferred), melt butter and 6 cups mini marshmallows over low heat until completely melted (no lumps of marshmallows remain).
Remove pan from heat and stir in fruity crisp rice cereal, until cereal is mostly coated. Immediately stir in 2 cups mini marshmallows. Continue to stir until cereal and whole marshmallows are coated with marshmallow/butter combination. Pour into prepared pan.
Spray hands lightly with nonstick baking spray (or coat with butter) and press mixture gently into pan. Don’t press them in too firmly, or they’ll become too hard. Let cool for at least 10 minutes before cutting into squares with a sharp knife.
Video
Notes
To Store: Cool completely, cut into squares, and store in a covered container at room temperature for up to 3 days. The bars are best eaten the day they're made.
If you prefer, the 2 cups of mini marshmallows stirred into the cereal mixture can be omitted.
Different sized pans can be used. If the pan is smaller, the bars will be thicker. Muffin tins (be sure to grease them well) can be used for individual bars.