Roasted Crispy Rice Treats

Line an 8-inch square pan with parchment paper; set aside. (Lining the pan helps to release the crispy rice treats, but it’s not always necessary if using a non-stick pan.)

Set aside 2 cups of the mini marshmallows to use later in the recipe. Cut your butter into tablespoon-sized pieces (15g). Melt the butter over medium heat in a large 10-inch sauce pan or deep sauce pan. Once the butter has fully melted, add 8 cups of mini marshmallows, reduce heat to low, and gently stir with a spatula until the marshmallows are completely melted and combined with the butter.

Turn the heat off and stir in vanilla extract and salt until fully mixed in. Then, add your cereal, mixing and folding until evenly coated in the marshmallow mixture. Then, quickly fold in that remaining 2 cups of marshmallows until evenly distributed.

Pour the mixture into your prepared baking pan, and gently press down into an even layer (wet the tips of your fingers to prevent sticking). Let set in the pan for at least 1 hour at room temperature before cutting into 8 evenly-sized bars and inserting roasting sticks or bamboo skewers into each. Then, using either a kitchen torch or campfire, carefully roast each crispy rice treat until desired toastiness. Let those cool.

Meanwhile, place frosting in a heat-safe bowl. Microwave for 10 seconds, stir it with a spoon, and then microwave for another 10 seconds. The frosting should be slightly melted and easier to stir but not runny.

Carefully dip each roasted crispy rice treat into the frosting. You can dip them straight up and down, spoon it overtop, or even drizzle it across each—baker’s choice! Enjoy right away or store for up to 3 days in an airtight container at room temperature. (Don’t store in the fridge, or they’ll get too hard.)