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Rosemary marshmallow squares

Rosemary marshmallow squares
Bob Chamberlin / Los Angeles Times

It was a casual Saturday evening dinner about six months ago. I was preparing a rosemary pork roast with a few dishes on the side when, like a smack in the face, I was hit by a happy accident. Here's ... Read more

Total time: 20 minutes, plus cooling time | Serves 12
  • 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

Step 1In a large saute pan heated over medium heat, melt the butter. Add the rosemary and stir until the rosemary is coated.

Step 2Stir in the marshmallows, and continue to stir until the marshmallows melt and mix with the butter, about 5 minutes.

Step 3Stir in the vanilla and salt, then slowly stir in the cereal until it is evenly coated. Remove the pan from the heat.

Step 4Transfer the mixture to a shallow 9-by-13-inch baking pan. Cover the top with parchment paper, pressing down firmly to level off.

Step 5Set the pan aside for at least 1 hour to cool before slicing into squares.


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