Bamba Marshmallow Bars

Once in a while a perfect flavor combination comes along. Peanut butter and jelly comes to mind. It’s hard to imagine a time when the two existed but had not yet been combined. Mozzarella, tomatoes, and basil somehow balance and enhance one another, the combination is somehow much more than the sum of its parts. The Rice Krispies treat just might be the greatest example. Somehow two foods that are a bit bland and a little sweet merge into something irresistible. I will eat a couple marshmallows, I may have a bowl of Rice Krispies treats now and then. These foods are moderately enjoyable and I enjoy them in moderation. Not so when the two are combined. Left alone with a tray of Rice Krispies treats I will have one, then another, then slice off another sliver or two every fifteen minutes or so until they are gone. Cereal and marshmallow are powerful, but Bamba and marshmallow are a whole different animal. Make two trays and make new friends, get a promotion, become mayor, the sky’s the limit. 

Time: 30 minutes
Active work: 10 minutes
Servings: About 12

Ingredients:
3 tablespoons butter
4 cups mini marshmallows
6 cups Bamba
1 large pinch salt
Nonstick cooking spray or butter
Optional: 1/2 cup semisweet chocolate chips

Instructions: 

Use nonstick spray or butter to lightly grease a 13x9 inch pan. A single batch will fill the pan part of the way. To generously fill the pan, please double the recipe.

Place a large saucepan over medium heat and gently melt the butter. Once melted, add the marshmallows and use a rubber spatula to stir until they are fully melted. 

Turn off the heat and add the Bamba and salt. Stir until thoroughly coated, then place in the prepared pan. Spread Bamba mixture evenly. 

If using chocolate, prepare it now, microwaving it in 30 second increments and stirring until smooth. Once melted, drizzle the chocolate over the Bamba.

Allow at least 20 minutes to cool. Best if served the same day but will keep for a few days.