Ingredients :
5 cups Crispy Rice Cereal
8 whole Graham Crackers, chopped and divided
5 tablespoons Unsalted Butter
10 cups Miniature Marshmallows, divided
6 Key Limes, juiced and zested, divided
4 ounces White Chocolate or Vanilla Almond Bark
½ teaspoon Coconut or Vegetable Oil
Instructions:
Prep Your Pan: Spray a 9×13-inch baking dish with non-stick baking spray.
Mix Your Dry Base: Combine 5 cups of crispy rice cereal with 5-6 chopped graham crackers in a large bowl.
Melt the Marshmallows: Melt 5 tablespoons of unsalted butter in a large saucepan over low heat. Add 8 cups of miniature marshmallows, stirring until smooth.
Infuse With Key Lime: Stir in the zest and juice from 4 key limes into the marshmallow mixture.
Combine and Press: Fold in the cereal and graham cracker mix with the remaining 2 cups of marshmallows. Transfer to the prepared baking dish and press down evenly. Sprinkle with remaining graham cracker pieces.
Drizzle With Lime-Infused Chocolate: Melt the white chocolate with coconut oil, stirring every 30 seconds until smooth. Mix in zest from 1-2 key limes and drizzle over the cereal mixture.
Let It Set: Allow to set at room temperature for 30 minutes to an hour before slicing into bars.
Serve and Enjoy: Cut into bars. Store in an airtight container for 4-5 days.
