S'mores with breakfast cereal

Ingredients:

• 60g unsalted butter, plus extra for greasing
• 280 gr. mini marshmallow
• 1 tsp vanilla extract
• 7 cups graham cracker breakfast cereal
• 12 mini chocolate bars, cut into 3 pieces

Preparation:

1. Grease a 1/2 cup measuring cup with butter and line a 12-cup metal muffin pan with paper liners. Alternatively, grease the inside of the muffin cups with butter if you're not using paper liners.
2. In a large saucepan over medium heat, melt the butter. Add most of the marshmallows, setting aside 1 cup, and cook, stirring occasionally, until completely melted, about 5 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt. Add the cereal and stir with a rubber spatula, scraping down the bottom of the mixture until the cereal is completely coated. Let the filling cool for a few minutes, then quickly stir in the reserved 1 cup of marshmallows and chocolate bars.
3. Using the prepared measuring cup, scoop the mixture into the muffin cups of the prepared pan. Smooth the muffins to maintain their shape. Let them sit at room temperature until set, about 30 minutes. Store at room temperature in an airtight container for up to 3 days.