4 Tablespoons European Style Butter (I used Plugra)
10 ounces of better marshmallows (mine were from Whole Foods and were on sale! $1.42)
6 cups brown rice cereal (Erewon from the health food store)
¼ teaspoon Maldon sea salt
Butter an 8” square baking pan.
In a large pot over medium high heat melt butter until it turns dark golden and gives off a nutty aroma.
Lower heat to low and add marshmallows and salt. Stir until marshmallows melt completely.
Take off heat and stir in cereal quickly to coat completely. A silicone or plastic spoon or spatula is helpful here.
Spoon cereal into prepared pan using wax paper to help press the mixture down evenly.
Let cool and cut into squares.
Yield: 16 2” squares or however many of whatever size you want.