Ingredients:

  • 4 tbsp (57 g) unsalted butter
  • 10 oz (283 g) regular marshmallows (about 40 large)
  • 6 cups (170 g) crisp rice cereal (such as Rice Krispies)
  • 1 tsp (5 ml) pure vanilla extract
  • 1 tsp (2.5 g) ground cinnamon
  • 1/4 tsp (1.5 g) fine salt
  • 1/4 cup (50 g) granulated sugar
  • 1 tsp (2.5 g) ground cinnamon
  • Nonstick cooking spray

Instructions:

  1. Line the 8×8-inch pan with parchment or foil, leaving overhang on two sides. Spray the paper and the exposed sides of the pan with nonstick spray.
  2. In a small bowl, stir together the 1/4 cup (50 g) sugar and 1 tsp cinnamon for the coating. Set aside near the pan.
  3. Measure the cereal into a large mixing bowl. Sprinkle in the 1/4 tsp salt and 1 tsp cinnamon and stir gently until the cereal is evenly speckled with no dusty patches.
  4. Place the butter in a medium saucepan over medium heat. Melt, swirling the pan occasionally, until foam forms and then subsides and the milk solids turn golden amber and smell nutty, 3 to 5 minutes. Watch closely so it does not burn.
  5. Reduce the heat to low. Add the marshmallows and stir constantly with a heatproof silicone spatula for about 3 minutes, until fully melted and smooth.
  6. Remove the pan from the heat and stir in the vanilla extract until glossy with no lumps.
  7. Pour the marshmallow mixture over the cereal. Fold quickly with broad turns for about 20 seconds, until every piece is coated and no dry cereal remains.
  8. Scrape the mixture into the prepared pan. With a greased spatula or lightly oiled hands, press into an even layer with gentle pressure, stopping once the surface is level.
  9. While the bars are still warm, sprinkle the cinnamon sugar evenly over the top and press it in lightly with fingertips.
  10. Let the pan stand at room temperature for 30 minutes, until the bars are set and no longer sticky to the touch.
  11. Lift the bars out using the parchment overhang. Cut into nine squares with a greased knife, wiping the knife between cuts.