Servings: 9 extra-large squares
Ingredients
- Butter – 6 tablespoons salted, Kerrygold recommended
- Mini Marshmallows – 10 ounces
- Fleur de Sel – 1 teaspoon divided
- Rice Krispie Cereal – 8 cups
- Freeze-Dried Strawberries – 1.2 ounces about 2 cups
- Freeze-Dried Blueberries – 1.2 ounces about 1 cup
- White Chocolate Chips – 11 ounces
- Vanilla – 1½ teaspoons pure extract
Instructions
- Line an 8-inch square baking pan with parchment paper. Set aside.
- Next, in a large stockpot set over low heat, add the butter. Once melted, add the mini marshmallows, and cook until just melted, stirring constantly.
- Remove the pan from the heat and add ½-teaspoon of fleur de sel, and the remaining ingredients. Using a rubber spatula, stir until everything is well combined.
- Transfer the mixture into the prepared baking pan and gently press into a single layer. Sprinkle the top with the remaining ½-teaspoon of fleur de sel.
- Allow to set for 20 minutes, cut, and serve.
Notes
Local entertainment expert Marc Sievers introduces his fourth cookbook, Summertime Food: The Essence of Fresh Cooking. In keeping with his other cookbook offerings, this new star includes, easy-to-follow, quick recipes that will delight your guests, as well as your own palate. Known for the beautiful full color photos throughout, this book like his others gives plenty of inspiration when deciding what to serve, along with the confidence to pull it off seamlessly. Get ready to dig in to the best summer has to offer, and be prepared to respond to the praise and accolades, “I made it myself, thanks to Marc!”
As seen in Cape Cod HOME Early Summer 2026.
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