Puffed rice bar with marshmallows

Ingredients:

• 250 g crispy rice balls (breakfast cereal)
• 1.2 kg. miniature marshmallows
• 6 tbsp (90 g) butter
• 1 teaspoon vanilla extract

Preparation:

1. Line an 8-inch square baking dish with foil and spray generously with cooking spray. In a large bowl, combine the rice balls with 1 package of marshmallows.
2. In a large heavy-bottomed saucepan or simmering pan, melt the butter over medium-high heat. Add the remaining 3 packets of marshmallows and cook, stirring occasionally, until completely melted, about 5 minutes. Remove from heat and stir in the vanilla extract. Stir half of the rice balls into the melted marshmallows, coating them completely; fold in the remaining rice balls.
3. Spoon the mixture into the prepared pan. Spray another sheet of foil with cooking spray and use it to cover the mixture, pressing gently to distribute the mixture evenly in the pan, leveling the corners and flattening the top (if you have extra mixture, you can slightly dome the top).
4. Refrigerate for about an hour to finish cooking. Cut into 5cm squares and serve. Store leftovers in an airtight container at room temperature for up to 2 days, or place in a freezer bag and freeze.
   
   Recipe bars made from puffed rice with cranberries and seeds.