10ouncesmarshmallows (about 40 regular or 6 cups mini)
4tablespoonssalted, European butter
Instructions
Grease a large bowl and add the cereal. Line your baking dish with non-stick foil.
Place the marshmallows and butter, cut into pieces, in a microwave-safe bowl.
Microwave for 1 minute. Let sit for a couple minutes and stir very well.
Stir well, using the residual heat to fully melt the marshmallows. If needed, microwave another 15 seconds, but you do NOT want to overheat the mixture.
Pour the mixture over the cereal. Combine gently but thoroughly. Transfer to the prepared baking pan and spread evenly, pressing gently with a spatula.
Let set at least 2 hours. You may also chill to set more quickly.
Cut into 16 squares.
Store in an air-tight container up to a week.
Notes
To prepare a batch in a 9 x 13 inch pan, use these amounts:
9 ⅔ cups Strawberry Frosted Flakes
6 ½ tablespoons salted butter
16 ounces marshmallows
To melt the marshmallows and butter on the stove-top, start to melt the butter in a saucepan over low heat. Add the marshmallows and stir until the marshmallows are 75% melted. Remove from heat and continue to stir until fully melted.