1/4 caup btter
1-10 oz package tiny marshmallows
1-13 oz jar marshmallow creme
1/2 cup malted milk
2 tsp vanilla
7 cups crisp rice cereal
1/4 cup coarsely chopping malted milk balls


Line a 9X9X2-inch baking pan with foil, extending foil over edges of pan. Butter foil.

In a 4-quart heavy dutch oven heat the butter over low heat until melted. Stir in marshmallows. Cook and stir until marshmallows are melted. Stir in marshmallow creme, malted milk powder, and vanilla until combined. Remove 1/2 cup of the marshmallow mixture; set aside. Add cereal to the remaining mixture, stirring gently to coat.

Transfer cereal mixture to the prepared baking pan. Using a buttered piece of wax paper, press mixture firmly into pan. Spread the reserved marshmallow mixture over cereal mixture. Sprinkle with malted milk balls; press down gently.

Using the edges of the foil, lift uncut bars out of pan. Cut into bars or use a star-shape cookie cutter to cut stars.

Make 24 bars.