5 tbsp unsalted butter
1¼ tsp rosewater
¼ tsp sea salt
1-2 drops red food coloring (optional)
10 oz marshmallows (or 4 cups of mini marshmallows)
5 cups crispy rice cereal
Grease one 8x8x2 pan and set aside. Melt butter in large pot over medium-low heat, stirring frequently. When butter has melted completely, reduce heat to low and add rosewater, sea salt, and food coloring (if using), stirring to incorporate. Add marshmallows to butter mixture. Stir constantly (this is what makes the perfect, gooey-crisp consistency) until the marshmallows have melted completely. Remove from heat and add rice cereal, stirring to combine. Pour mixture into prepared pan, pressing the mixture into the corners to ensure it is evenly spread. Refrigerate for 45 minutes, then slice into squares and serve. To store, keep in an airtight container. Treats will last up to 3-4 days.