Ingredients
1/4
cup unsalted butter
1
bag (10 oz) miniature marshmallows
6
cups Corn Chex™ cereal
1
cup mixed freeze-dried berries (strawberries, raspberries, blueberries), plus additional for topping
1/3
cup plus 2 tablespoons white vanilla baking chips
1
tablespoon coconut oil
Preparation
Spray 8-inch square pan with cooking spray; line with cooking parchment paper, leaving an overhang of paper on two sides.
In 4-quart saucepan, heat butter and marshmallows over medium heat, stirring frequently, until melted and smooth. Remove from heat; add cereal and freeze-dried berries, and stir to combine. Fold in 1/3 cup of the chips. They may melt a little, but that’s okay. Press mixture evenly into pan. Sprinkle with additional berries.
In small microwavable bowl, mix 2 tablespoons chips with the coconut oil; microwave uncovered on high in 30-second bursts until melted and smooth when stirred. Drizzle over top of bars. Let stand until firm before cutting, about 50 minutes. Cut into 4 rows by 3 rows.
