Servings: 25 bites
Prep time: 15 minutes
Cook time: 10 minutes
Chilling time: 1 hour 15 minutes
Ingredients
- 125 ml (½ cup) butter
- 250 g mini marshmallows
- 1.5 L (6 cups) crispy puffed rice cereal
- 15 ml (1 tablespoon) vanilla extract
- 150 g dark chocolate, chopped
- 2.5 ml (½ teaspoon) fleur de sel
- 1 generous pinch of salt
Preparation
- Line a 20-cm square pan with parchment paper, letting the paper extend slightly over the sides to make it easier to remove the treat from the pan. Measure out the puffed rice cereal and set it aside.
- In a large, heavy-bottomed saucepan, melt the butter over medium heat. Continue cooking for a few minutes, stirring regularly, until the butter turns golden and the milk solids at the bottom of the saucepan become lightly browned and give off a nutty aroma. Watch carefully to avoid burning the butter.
- Remove the saucepan from the heat and immediately add the mini marshmallows. Stir with a spatula until they are completely melted. Return briefly to low heat if necessary to help them melt. Stir in the vanilla extract and a pinch of salt, then add the puffed rice cereal. Gently stir until everything is well coated.
- Transfer the mixture to the prepared pan. Using a lightly buttered spatula, spread the mixture evenly, pressing gently without compacting it too much to maintain a light and crisp texture. Let cool at room temperature for about 45 minutes.
- Place the chopped dark chocolate in a microwave-safe bowl. Melt in 20-second intervals, stirring between each interval, until the chocolate is smooth and homogeneous.
- Pour the melted chocolate over the cooled mixture and spread it evenly with a spatula. Sprinkle with fleur de sel, then let it set for about 30 minutes, until the chocolate is completely set.
- Carefully remove from the pan by lifting the parchment paper, then cut into 25 equal-sized squares using a sharp knife. Serve at room temperature.
