- ½ cup unsalted butter
- 1 cup creamy peanut butter
- 1 (10-ounce) bag mini marshmallows
- ¼ cup pure maple syrup
- 2 tablespoons white miso paste
- 1 tablespoon vanilla bean paste (or 1½ teaspoons vanilla extract)
- 6 cups puffed rice cereal
- 20 ounces semi-sweet or dark chocolate chips
- ½ teaspoon sea salt
Spray a 9×13 inch pan with nonstick cooking spray. Set aside.
Add the butter and peanut butter to a large pot set over medium heat. Allow the butter melt into the peanut butter. Reduce the heat to low. Add the mini marshmallows and maple syrup; stir until the marshmallows are melted, about 5 minutes. Add the white miso paste and vanilla bean paste; mix. Remove from the heat.
Mix in the cereal. Immediately transfer the mixture to the prepared pan, spreading it evenly and packing it in tightly.
Melt the chocolate and immediately pour it over the bars in the pan. Sprinkle with the sea salt. Allow the bars to cool fully before slicing into bars. If you want to speed that process up, you can chill them for an hour or two in the refrigerator. Enjoy!
- Yields: 18-24 bars, depending on how you slice them
- Preparation Time: 20 minutes, plus cooling time