A classic crispy breakfast cereal dessert

Ingredients:

• 4 tablespoons unsalted butter
• 280 gr. mini marshmallow
• 6 cups puffed rice (breakfast cereal)
• 1 tsp vanilla extract
• A pinch of coarse salt
• Decorative sprinkles optional

Preparation:

1. Line a 9 x 13-inch baking dish with foil, leaving a 2-inch overhang on the long sides. Lightly spray the foil with cooking spray.
2. In a large saucepan, melt the butter over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from heat and stir in the vanilla and salt.
3. Working quickly, add the puffed rice to the pan and stir with a silicone spatula, coating it evenly with the sticky mixture. Transfer to the prepared baking dish and spread into a thick, even layer (spray your hands with a light coating of cooking spray to prevent sticking). Decorate with sprinkles.
   
   To decorate the dessert, sprinkle it while still warm with 1/4 cup of any sprinkles, chocolate chips, and/or coated chocolate candies (such as M&M's), pressing lightly to adhere.
4. Let the dessert set at room temperature for about 30 minutes. Cut into 24 squares. Store at room temperature in a tightly sealed container for up to 3 days..