Ingredients
Equipment
Method
- Line a 9×9-inch pan with non-stick spray and a parchment paper sling for easy removal.
- In a large pot, melt the butter over medium heat and cook until it becomes golden brown and smells nutty. Take the pot off the heat as soon as the butter is browned.
- Immediately stir in the sea salt and 8 cups of mini marshmallows. Keep stirring until the marshmallows are completely melted and the mixture is smooth.
- Add the vanilla extract and mix until combined.
- Transfer the melted marshmallow mixture to a large bowl with the cinnamon sugar Rice Krispies cereal. Fold in the remaining 2 cups of mini marshmallows.
- Gently press half of the cereal mixture into the prepared pan. Evenly spread the dulce de leche on top, then cover with the remaining cereal mixture, pressing it down lightly.
- Allow the treats to cool completely in the pan before lifting them out and slicing into squares.
Nutrition
Notes
These treats are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to three days; avoid refrigeration to keep them soft and chewy. You can substitute regular Rice Krispies if you can't find cinnamon sugar cereal; for a similar flavor, mix a pinch of cinnamon into the melted marshmallows. Spray your hands or spatula with non-stick spray for easier pressing, and let the bars cool thoroughly before cutting for the cleanest edges. If stacking, separate layers with parchment to prevent sticking. For a dairy-free option, use plant-based butter, vegan marshmallows, and a non-dairy caramel spread.