A crispy dessert made from breakfast cereals with dried fruits

Ingredients:

• 4 tbsp unsalted butter, plus extra for greasing the pan
• 1 package (280 g) mini marshmallows
• 1 tsp vanilla extract
• 3 cups of ready-to-eat rice cereal
• 3 cups fruit-flavored breakfast cereal
• 0.5 cup finely chopped dried fruit, such as dried apricots, cranberries, or cherries

Preparation:

1. Line a 20x20cm baking pan with enough foil to leave a 5cm overhang on all sides. Grease the foil with butter.
2. In a large saucepan over medium heat, melt 2 tablespoons of butter. Add half of the marshmallows and cook, stirring occasionally, until completely melted, about 5 minutes. Remove from heat and stir in 1/2 teaspoon of vanilla extract and a small pinch of salt. Add the rice cereal and fold in with a rubber spatula, scraping down to coat evenly. Transfer to the prepared baking pan and spread into an even layer using the bottom of a measuring cup.
3. Wash the pan and repeat the process with the remaining butter, marshmallows, 1/2 teaspoon vanilla extract, fruit-flavored cereal, dried fruit, and a small pinch of salt. Spoon the mixture directly over the rice cake layer and spread it into an even layer. Let it set at room temperature for about 30 minutes.
4. Cut into 25 small squares. Store at room temperature in a tightly sealed container for up to 3 days.