9 TBSP unsalted butter
1 tsp salt
12 cups ( 2 1/2 bags) mini marshmallows
6 cups Rice Krispies
6 cups Cap’n Crunch
6 cups Froot Loops
1. Lightly spray a 9-by-9-by-2-inch baking pan with vegetable-oil cooking spray; set aside. Melt butter in a large pot over medium heat. Add salt and marshmallows; stir with a wooden spoon until melted. Remove from heat. Add Rice Krispies, Cap’n Crunch, and Froot Loops, and stir until combined.
2. Transfer the mixture to the prepared pan. To prevent sticking, coat your hands with vegetable spray, and press the mixture evenly into the pan. Let cool, about 30 minutes.
3. Cut into 3-by-3-inch bars. Store in an airtight container for up to 3 days.
KIT’S NOTES: I used regular sized mallows because I had them. 10 regular size mallows=1 cup mini. I think the mini ones are easier to melt though. Be sure to use a LARGE pot. This is a lot of cereal and you must use a HUGE pot. The mixture is very dense and it packs into a 9X9 square pan. I have a pan with a removable bottom and that really helps in getting them out of the pan. I have to spread a towel on the floor and push on em real hard to get it all in. The firmer the bar, the better they are. The recipe says it makes 9 bars, but I cut them smaller since they are so dense. I can usually get about 18.