Chocolate and Pretzel Breakfast Cereal Dessert

Ingredients:

• Package (280 g) of mini marshmallows
• 1 tsp vanilla extract
• 8 cups chocolate breakfast balls
• 2 cups crushed pretzels
• 60 g semi-sweet chocolate, chopped
• 1 tsp. coconut oil
• 90 g unsalted butter + extra for greasing the pan

Preparation:

1. Line a 22x32cm baking dish with foil, leaving a 5cm overhang on both short sides. Grease the foil with a thin layer of butter.
2. In a large saucepan over medium heat, melt the butter. Add the marshmallows and cook, stirring occasionally, until melted, about 5 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt, then the chocolate balls and pretzels until evenly distributed. Transfer to the prepared baking pan and press into an even layer. Let set at room temperature for about 30 minutes.
3. In a small microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring until smooth. Pour the chocolate sauce over the dessert, cover, and refrigerate until the chocolate hardens, about 15 minutes. Cut into bars.