Cooking Instructions
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Step 1
Line a 9x13-inch pan with parchment paper or foil (with overhang on all sides of pan); spray with non-stick cooking spray; set aside.
Step 2
In a large non-stick stockpot or Dutch oven, melt the
Unsalted Butter (140 g)
and
Mini Marshmallows (800 g)
over low heat, stirring occasionally, just until the marshmallows are melted. Remove pan from heat. Stir in the
Pure Vanilla Extract (5 mL)
and
Kosher Salt (3 g)
.
Step 3
With a wooden spoon, stir in the
Rice Krispies® Cereal (350 g)
and mix until the cereal is evenly coated. Then stir in the remaining
Mini Marshmallows (200 g)
.
Step 4
Pour the mixture into the prepared pan as evenly as you can. Spray the bottom of a large spatula with non-stick spray and press the mixture firmly into an even layer.
Step 5
Keep at room temperature for an hour. Using the edges of the parchment paper or foil, pullup and remove the treats from the pan. Spray a large knife with non-stick cooking spray and cut treats into 24 large squares.
Step 6
For the white chocolate topping, melt
White Chocolate (170 g)
in a microwave oven in a small microwave-safe bowl at 50% power in 1 minute increments, stirring between each minute until melted and smooth.
Step 7
For Chocolate, place
Semi-Sweet Chocolate Chips (130 g)
and
Butterscotch Chips (130 g)
in a microwave oven at 50% power in 1-minute increments, stirring between each minute just until melted and smooth; stir in
Creamy Peanut Butter (80 g)
until well blended and silky.
Step 8
Melt the
Pink Candy Melts (to taste)
to make a drizzle.
Step 9
Dip the top of each cut square into the melted chocolate, place on a baking sheet and sprinkle with
Sprinkles (to taste)
,
M&M's® Milk Chocolate Minis (to taste)
, or drizzle with candy melts. Allow chocolate topping to firm up at room temperature before serving.
Step 10
Store in an airtight container at room temperature, or wrap individually in plastic wrap for easy serving.
