Ingredients:
- 3/4 cup unsalted butter
- 10 ounces mini marshmallows
- 5 ounces mini marshmallows
- Scant 1/2 cup butterscotch chips
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon kosher salt
- 9 oz Corn Flakes cereal
- 8 ounces semi-sweet chocolate chips
Ingredients:
- Grease a 9-x-9 inch baking pan and line with a piece of parchment paper that over hangs on the sides.
- Brown and melt the butter in a large dutch oven or heavy-bottom pot over medium-low heat. Stir and scrape the butter occasionally while cooking until it begins to bubble and pop. Continue cooking until it starts to foam and you can see brown flecks swimming in the butter.
- Pour in the marshmallows and stir with a rubber spatula to cool off the butter slightly. Then, dump in the butterscotch chips, vanilla and salt and stir vigorously until all the marshmallows are melted and the butter is totally incorporated. There should be enough heat from the pot to do this, but you may need to return it to the stove to finish melting the remaining marshmallows.
- Dump the corn flakes in and fold the mixture until it’s about 90 percent incorporated. Fold in the remaining marshmallows, if using.
- Spread the mixture in the the prepared pan and tamp it down with the rubber spatula. Set aside to cool.
- Add the chocolate chips into a heat-safe bowl and microwave in 45 second intervals until melted. Spread the chocolate evenly over the bars.
- Once the chocolate has fully set and the bottom of the pan is cool to the touch, remove the bars from their pan using the parchment paper as a sling. Cut with a knife into squares and enjoy!
