Christina Tosi's Christmas Treats

Name: Christina Tosi's Christmas Treats
Yield: 4 servings
Ingredients: 1 4 tablespoons (1/2 stick) unsalted butter; 1 4 cups mini marshmallows*; 1 6 cups cereal (Rice Krispies, cornflakes, Golden Grahams, Kix, etc.); 1 Nonstick vegetable-oil spray; 1 Up to 1 cup dried fruit, such as blueberries, cranberries, cherries, banana chips, or candied ginger, large pieces chopped or crushed; 1 Up to 1 cup nuts or seeds, such as pecans, peanuts, walnuts, pepitas, or sunflower seeds, toasted and coarsely chopped; 1 1/2 cup semisweet chocolate chips; 1 1/4 cup creamy peanut butter (do not use natural or freshly ground; mix peanut butter into the melted-marshmallow mixture before adding cereal); 1 1 to 2 tablespoons sesame seeds; 1 2 tablespoons sprinkles or other edible decoration; 1 1/2 teaspoon ground spices, such as cinnamon or ginger; 1 "*To make this recipe; 1 youll need slightly less than 1 (16-ounce) bag of mini marshmallows. Snack on the extras or save them for hot cocoa."; 1 Equipment: 9- by 13-inch baking pan; 1 parchment or wax paper

From the kitchen of Carly

Marshmallow cereal treats customizable with your favorite mix-ins. Butter and marshmallows melt into a sticky binder that coats crispy cereal, then you fold in dried fruit, nuts, chocolate, or whatever else sounds good. Press into a pan, cool, and cut into squares.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 tablespoons (1/2 stick) unsalted butter
14 cups mini marshmallows*
16 cups cereal (Rice Krispies, cornflakes, Golden Grahams, Kix, etc.)
1Nonstick vegetable-oil spray
1Up to 1 cup dried fruit, such as blueberries, cranberries, cherries, banana chips, or candied ginger, large pieces chopped or crushed
1Up to 1 cup nuts or seeds, such as pecans, peanuts, walnuts, pepitas, or sunflower seeds, toasted and coarsely chopped
11/2 cup semisweet chocolate chips
11/4 cup creamy peanut butter (do not use natural or freshly ground; mix peanut butter into the melted-marshmallow mixture before adding cereal)
11 to 2 tablespoons sesame seeds
12 tablespoons sprinkles or other edible decoration
11/2 teaspoon ground spices, such as cinnamon or ginger
1"*To make this recipe
1youll need slightly less than 1 (16-ounce) bag of mini marshmallows. Snack on the extras or save them for hot cocoa."
1Equipment: 9- by 13-inch baking pan
1parchment or wax paper

Instructions

Spray a 9- by 13-inch baking pan with nonstick vegetable-oil spray.
In an extra-large saucepan over low heat, melt the butter. Add the marshmallows and heat, stirring constantly, until completely melted, about 2 minutes. (Add the peanut butter, if using, and stir to combine.) Remove from the heat, add the cereal and use a sturdy, long-handled wooden or metal spoon to stir until the cereal is well coated in the butter-marshmallow mixture. Add any optional mix-ins and stir to incorporate.
Scrape the mixture into the prepared pan and spread evenly. Cut a piece of parchment or wax paper into a roughly 9- by 13-inch rectangle and spray with nonstick vegetable-oil spray. Place the greased parchment or wax paper on top of the treats and press the mixture into the pan until it's 1/2 to 1 inch thick. Let cool until firm, 15 to 20 minutes.
Using a large, sharp knife cut the treats into approximately 2-inch squares. DO AHEAD: Treats can be made ahead and kept, in an airtight container at room temperature, for 2 to 3 days, or frozen up to 1 month.