Ingredients
- Non-stick cooking spray
- 3 Tbsp unsalted butter
- 1 16-ounce bag mini marshmallows
- 2 Tbsp light corn syrup (optional)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp This Little Goat went to Morocco
- 8 cups crisped rice cereal
- Zest of 1 grapefruit
Preparation
- Generously spray a 9x13 or 8x8-inch pan with non-stick cooking spray and cover with parchment paper, leaving a 2-inch overhang on at least two of the sides.
- Add the butter to a medium sauce-pot and melt over medium-low heat. Once melted, add the marshmallows, corn syrup (optional), vanilla, salt and This Little Goat went to Morocco spice.
- Stir continuously until the marshmallows are almost completely melted. Add cereal and grapefruit zest and stir vigorously until all of the cereal is well coated.
- Pour mixture into prepared pan and pat down firmly using well-greased hands or greased wax paper. Allow to cool completely at room temperature, about 1 hour.
- Using the parchment paper overhang, remove the treats from the pan. Cut into squares and serve.