No-Bake Peanut Butter Marshmallow Bars

1.Grease a 23x33 cm (9x13 inch) baking dish with butter or line with parchment paper, leaving an overhang on the sides for easy removal.

2.In a large saucepan, melt the butter over medium heat. Add the granulated sugar, peanut butter, vanilla extract, and cinnamon. Stir constantly until the sugar is dissolved and the mixture is smooth and well combined, about 3-5 minutes. Do not boil.

3.Remove the saucepan from the heat. Immediately add 3 cups of the mini marshmallows and stir until they are mostly melted and incorporated into the peanut butter mixture. A few small lumps are fine.

4.Add the crispy rice cereal to the saucepan and stir quickly until the cereal is evenly coated with the peanut butter marshmallow mixture.

5.Press the mixture evenly into the prepared baking dish using a buttered spatula or your hands (lightly buttered to prevent sticking).

6.Sprinkle the remaining 1 cup of mini marshmallows evenly over the top of the pressed cereal mixture.

7.Sprinkle the chocolate chips over the marshmallows.

8.Let the bars cool completely at room temperature for at least 2 hours, or refrigerate for 30-60 minutes to speed up setting. Once firm, use the parchment paper overhang to lift the bars out of the dish.

9.Cut into squares and serve. Store any leftover bars in an airtight container at room temperature for up to 3 days.