Ingredients
Equipment
Method
Instructions
- Prepare a 9x9-inch pan with non-stick spray and parchment paper.
- Melt the unsalted butter in a large pot over medium heat until browned.
- Stir in mini marshmallows and a pinch of sea salt, melting until smooth.
- Pour the melted mixture over the Cinnamon Sugar Rice Krispies and fold to coat.
- Press half of the mixture into the prepared pan to form a base.
- Layer the dulce de leche over the pressed Rice Krispie base.
- Top with the remaining Rice Krispie mixture and press down gently.
- Allow to cool for about 30 minutes before cutting into squares.
Nutrition
Notes
Store in an airtight container at room temperature for 4-5 days for best results.
