3 Tablespoons butter
4 cups mini marshmallows
6 cups cereal of your choice (Chef Angela used a whole grain/ gluten free chocolate rice puff cereal)
Chocolate and vanilla almond bark (melted for dipping)
-Melt butter and marshmallows together in a saucepan until marshmallows are melted and fully combined with butter. Remove from heat and fold in cereal. Press into a pan lined with parchment paper and let cool. Once cooled, use cookie cutters to cut out various shapes, and decorate with chocolates and sprinkles!