Crispy Vanilla Squares

These are definitely not your typical crispy rice cereal bars – but our kid testers loved them! The white chocolate chips add a little sweetness and fun to this healthier version of a popular treat.

¼ cup butter 50 mL

4 cups miniature marshmallows 1 L

1 tsp vanilla 5 mL

5 cups brown rice crisp cereal 1.25 L

1 cup quick-cooking rolled oats, 250 mL

toasted*

1 cup bran cereal (not flakes) 250 mL

1/3 cup white chocolate chips 75 mL

1. Line a 13x9-inch (3 L) baking pan with tin foil, leaving a 2-inch (5 cm) overhang at each end.

2. In a large saucepan, melt butter over low heat. Add marshmallows, stirring constantly until melted, about 10 minutes. Remove pan from heat. Moving quickly, stir in vanilla, rice cereal, oats and bran cereal, mixing well after each addition.

3. Press mixture into prepared baking pan. Sprinkle with white chocolate chips and press them in gently so that they stick.

4. Let cool until firm. Using foil overhangs as handles, remove from pan and place on a cutting board; cut into squares. Store in an airtight container for up to 2 days.

*To toast oats, spread on a baking sheet lined with foil. Bake in a 350°F (180°C) oven for 5-7 minutes, or until just starting to brown.