6 1/2 cups cereal (Fruit Loops, Lucky Charms, Cheerios, etc.)
5 oz. mini marshmallows (1/2 an average bag)
4 1/2 tbsp. butter (slightly more than 1/2 stick)
2 tbsp butter, melted
2 to 3 oz. white chocolate or bark (chocolate chips work well)

Melt marshmallows and 4 1/2 tablespoons butter together (this can be done in a microwave or Dutch oven). Mix your-choice cereal with wet ingredients. Stir well to coat.

Melt 2 tablespoons butter in small bowl and coat the back of a spoon. Transfer cereal mix to 9x13-inch baking dish. Use coated spoon to push into place (this alleviates the stickiness of the mallow). Recoat spoon as needed.

Place set mix in refrigerator and chill for 2 hours. Remove from fridge and cut in squares, again with a coated knife. Recoat while cutting, as needed. Place wax paper on cookie sheet.

Melt chocolate and 1 tablespoon butter together (I just use the excess butter from the coating dish), mixing every 15 seconds, until creamy. Pour chocolate mix onto wax paper and spread quickly and as even as possible. Place cut bars on top of chocolate and press down lightly.

Again, place pan in refrigerator for 30 minutes, until chocolate sets.

Remove and recut on same lines, place back in baking dish and cover for immediate use, or seal in freezer safe container.

Note: These freeze for up to 3 months, or last in fridge, for up to 3 weeks. To dethaw, place on counter and let thaw to room temperature and serve!

Submitted by: Rachel Fricker