Easter Marshmallow and Rice Krispies Bars

Ingredients:

• 280 gr. mini marshmallow
• 1 tsp vanilla extract
• 6 cups crispy puffed rice (breakfast cereal)
• 1 cup chopped candied marshmallow chicken, such as Peeps (about 8)
• 1 cup mini chocolate eggs coated in sugar or chocolate drops coated in sugar
• 1/3 cup chopped chocolate bunnies (about 1 hollowed-out chocolate bunny, 45g)
• 4 tbsp (60 g) butter, plus extra for greasing the pan

Preparation:

1. Line a 20x20 cm (8 x 8 in) baking pan with foil, allowing it to hang over the sides by 5 cm (2 in). Grease the foil with 1 tbsp (15 g) of butter.
2. In a large saucepan over medium heat, melt the remaining 4 tablespoons (60 g) butter. Add the marshmallows and heat, stirring occasionally, until completely melted, about 5 minutes. Remove from heat and stir in the vanilla and a pinch of salt.
3. Working quickly, add the puffed rice and candies to the pan and stir with a silicone spatula until evenly distributed. Transfer the mixture to the prepared pan and press down to level it. Wet your hands to prevent the mixture from sticking. Let sit at room temperature until the dessert hardens, about 30 minutes. Cut into 16 squares. Store the dessert at room temperature in an airtight container for no more than 3 days..