Ingredients:

  • 6 cups Crisp Rice Cereal
  • 10 oz Mini Marshmallows
  • 6 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 2 cups Graham Crackers, roughly chopped
  • 8 oz Milk Chocolate Bars, broken into small squares
  • 2 cups Jumbo Marshmallows

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper. Place jumbo marshmallows on a baking sheet and broil for 60-90 seconds until charred and golden.
  2. In a large non-stick pot over low heat, melt the unsalted butter until foaming. Add mini marshmallows and sea salt, stirring until 80% melted.
  3. Remove from heat and stir in vanilla extract. Gently fold in the crisp rice cereal and half of the chopped graham crackers.
  4. Add the toasted jumbo marshmallows and milk chocolate squares. Fold 2-3 times only to maintain chocolate chunks and marshmallow texture.
  5. Transfer the mixture to the prepared pan. Using buttered parchment, lightly pat the mixture to the edges without compressing.
  6. Sprinkle with remaining graham crackers and allow to rest for 45 minutes before slicing into 12 bars.