Ingredients
4 cups white fudge-covered miniature pretzels1 package (10 ounces) miniature marshmallows1 package (10 to 12 ounces) white baking chips2 cups butter, cubed3 packages (10 ounces each) large marshmallows2 teaspoons vanilla extract1 teaspoon salt8 cups Cap’n Crunch
Preparation
Line a 15x10x1-in. pan with parchment, letting ends extend over sides; set aside. Freeze pretzels, miniature marshmallows and baking chips 1 hour.
Remove pretzels, marshmallows and baking chips from freezer; combine in a large bowl. In a Dutch oven, melt butter over medium heat. Heat 10-13 minutes or until golden brown, stirring constantly. Add large marshmallows; cook and stir until blended. Remove from heat; stir in vanilla and salt.
Stir in cereal until coated. Stir in pretzel mixture; transfer to prepared pan, pressing evenly with a buttered spatula. Cool completely.
Lifting with parchment, remove cereal mixture from pan. Cut into bars. Store in airtight containers.
