6 tablespoons unsalted butter
4 cups mini marshmallows, divided
½ teaspoon pure vanilla
½ teaspoon sea salt
6 cups crispy rice cereal
2 cups graham cracker pieces
1 cup milk chocolate chips
2 graham cracker sheets, chopped for garnish
1 (4-ounce) chocolate bar, roughly chopped or garnish
Grease a 9 X 13-inch baking pan with nonstick cooking spray. Set aside. In large pot over medium heat, melt butter. Cook butter until it begins to foam, smells nutty, and begins to brown. Do not burn. Lower heat and add 2 cups of mini marshmallows, stirring until completely melted. Remove from heat and add vanilla and sea salt. Carefully stir cereal into marshmallows until the cereal is well coated. Stir in remaining mini marshmallows and graham cracker pieces. Fold in chocolate chips. Using a large spatula, spread mixture into prepared pan. Lightly press mixture into pan using a greased spatula. Gently press chopped graham crackers and chopped chocolate into top of mixture. Sprinkle with extra sea salt if desired. Allow mixture to cool before cutting into squares.
Yield: 16 squares
