Ingredients:

  • unsalted butter
  • gluten-free mini marshmallows, divided
  • pure vanilla extract
  • fine sea salt
  • gluten-free crispy rice cereal
  • semi-sweet gluten-free chocolate chips, optional

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large non-stick pot or Dutch oven, melt the unsalted butter over the lowest possible heat setting.
  3. Once melted, stir in the fine sea salt and pure vanilla extract to create a flavor base.
  4. Add 8 ounces of the mini marshmallows to the pot. Stir constantly with a greased spatula until 90% melted, then immediately remove from heat.
  5. Quickly fold in the gluten-free crispy rice cereal and the remaining 2 ounces of whole mini marshmallows until evenly coated.
  6. Gently transfer the mixture to the prepared pan. Press down very lightly to level the top without compressing the cereal, ensuring a light texture.
  7. Optional: Melt the chocolate chips and drizzle over the top. Allow the squares to cool at room temperature for at least 30 minutes before slicing into 16 squares.