Ingredients:

  • 4 cups (120g) Crisp Rice Cereal
  • 10 oz (285g) Fresh Mini Marshmallows
  • 4 tbsp (56g) Unsalted Grass-fed Butter
  • 1/2 cup (70g) Salted Roasted Almonds, roughly chopped
  • 1/2 cup (60g) Dried Cranberries
  • 1/4 cup (30g) Raw Pumpkin Seeds
  • 1/2 cup (90g) Semi-sweet Chocolate Chips
  • 1 tsp Pure Vanilla Extract
  • 1/2 tsp Flaky Sea Salt
  • 2 tbsp Creamy Almond or Peanut Butter

Instructions:

  1. Line an 8x8 inch square 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 butter over low heat until it begins to foam and sizzle.
  3. Reduce heat to low. Add the marshmallows and stir constantly until marshmallows are completely smooth and glossy.
  4. Remove the pot from heat immediately to prevent the sugar from overcooking. Stir in the almond or peanut butter until smooth.
  5. Fold in the crisp rice cereal, chopped almonds, dried cranberries, and pumpkin seeds until evenly coated in the marshmallow mixture.
  6. Allow the mixture to cool for about 30 seconds before folding in the chocolate chips.
  7. Transfer the mixture to the prepared pan. Using a greased silicone spatula, gently press the mixture into the corners. Do not pack tightly; use a light touch to preserve air pockets.
  8. Sprinkle with flaky sea salt and let cool at room temperature for at least 30 minutes before slicing into 12 bars.