Ingredients:

  • 6 cups (200g) Lucky Charms Cereal
  • 1 cup (50g) Mini Lucky Charms Marshmallows (dehydrated bits)
  • 1/2 cup (113g) Unsalted Grass-Fed Butter
  • 10 oz (283g) Fresh Mini Marshmallows, divided
  • 1 tsp Pure Vanilla Bean Paste
  • 1/4 tsp Flaky Sea Salt

Instructions:

  1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large heavy-bottomed pot or Dutch oven over low heat, melt the butter. Continue cooking, whisking constantly, until the butter foams and begins to smell like toasted hazelnuts and shows amber-colored milk solids. Immediately remove from heat.
  3. Add 7 oz of the Fresh Mini Marshmallows to the melted butter. Stir gently using the residual heat until the mixture is completely smooth and melted. Stir in the vanilla bean paste and 1/4 tsp of the Flaky Sea Salt.
  4. Add the 6 cups of Lucky Charms cereal to the pot. Using a silicone spatula, gently fold until every piece of cereal is coated in the marshmallow mixture.
  5. Fold in the remaining 3 oz of fresh mini marshmallows and the 1/2 cup of dehydrated Lucky Charms marshmallow bits until just combined to create pockets of texture.
  6. Transfer the mixture to the prepared pan. Press down very lightly with the spatula; do not pack tightly, as this results in hard bars. Let set at room temperature for at least 30 minutes before slicing into 15 bars.