Rosemary marshmallow squares
20 minutes, plus cooling time
1/2 cup (1 stick) butter
1 tablespoon finely chopped fresh rosemary
1 (16-ounce) bag plain marshmallows
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 (12-ounce) box crisped rice cereal
1. In a large sauté pan
heated over medium heat, melt the butter. Add the rosemary and stir until the rosemary is coated.
2. Stir in the marshmallows,
and continue to stir until the marshmallows melt and mix with the butter, about 5 minutes.
3. Stir in the vanilla
and salt, then slowly stir in the cereal until it is evenly coated. Remove the pan from the heat.
4. Transfer the mixture
to a shallow 9-by-13-inch baking pan. Cover the top with parchment paper, pressing down firmly to level off.
5. Set the pan aside
for at least 1 hour to cool before slicing into squares.