makes 12 2-inch squares
8 tablespoons unsalted butter
2 teaspoons vanilla extract
1 tablespoon white or yellow miso
1 10-ounce package mini marshmallows
6 cups crispy rice cereal
1. Coat an 8-inch square cake pan with cooking spray. Set aside.
2. In a large pot, melt the butter over medium heat. Continue cooking as the butter begins to foam, then turn clear and golden, and then light brown bits start to form on the bottom and the butter gives off a nutty aroma. (I like to gently swirl the pot by hand to help the butter brown evenly.) Turn off the heat and stir in the vanilla and miso paste. (The mixture will foam slightly on the addition of the liquids.) Then stir in the mini marshmallows and continue stirring until completely melted. If the mixture is not hot enough to melt the marshmallows, turn the heat on low and stir until the mixture is smooth.
3. Remove the pot from the stove and stir in the crispy rice cereal. Once evenly coated, quickly spread the mixture into the prepped cake pan, using a spatula to press it evenly into the pan. Let cool completely before cutting into bars with a sharp knife. Store any leftovers in an airtight container at room temperature.