Ingredients
4tbspsalted butter
6cupmini marshmallows,divided
1tsppure vanilla extract
6cupgluten free crispy rice cereal
Preparation
Line a 9×9 inch pan with aluminum foil and spray with non-stick spray.
In a medium pot, melt the butter over medium-low heat. When the butter is melted, reduce the heat to low and add 5 cups of the mini marshmallows. Stir frequently until the marshmallow are melted.
Remove from the heat and stir in the vanilla extract and the remaining 1 cup of marshmallows. Stir to melt the marshmallows a bit (chunks of marshmallow are ok) then stir in the gluten free crispy rice cereal.
When all of the cereal is coated with the marshmallow, transfer to the prepared pan. Let it sit in the pan to cool for a minute or two then use a spatula or hands to press into the pan.
Cool completely then cut into 16 to 20 squares.
