Featured Pinch Tips Video
- 8 c
- golden graham cereal
- 1 1/2 c
- milk chocolate chips
- 5 Tbsp
- 6 c
- mini marshmallows
- 1/4 c
- light corn syrup
- 1 tsp
1Butter 13 x 9 pan. Measure cereal into a large bowl. Set aside. Remove from heat. Stir in vanilla. Pour over cereal in bowl. Stir until well coated. Press mixture into pan. Refrigerate
2Melt marshmallows, the chocolate chips, corn syrup and butter over low heat. Remove from heat. Stir in vanilla.
3Pour over cereal in bowl. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 pan. Refrigerate, Cut into 2 -inch squares.
In microwave-safe bowl heat chocolate chips, corn syrup and butter on HIGH for 30 seconds, stir, keep heating in 30 second intervals stir after each time. This process should not take more than 3 minutes total. Stir until melted & smooth. Add vanilla, stir. Follow Step 3 above.
Note: For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.