2 JAZZ™ apples (small diced)
10 T unsalted butter + 4 T (for the JAZZ™ apples)
2 T brown sugar
1 tsp salt
2 tsp vanilla extract
20 cups mini marshmallows
12 cups Rice Krispie cereals
Nonstick spray

Spray a pan with nonstick spray. Reserve 4 cups of the marshmallows and set aside. In a large saute pan, melt 4 T butter with 2 T brown sugar and saute the JAZZ apples until they are tender. Set aside. In a large pot, melt together 10 T butter, salt, vanilla and the remaining 16 cups of marshmallows until they are just melted. Remove from the heat and fold in the Rice Krispies and JAZZ apples until evenly coated. Stir in the additional 4 cups of marshmallows. Spoon the mixture into the other pan, spread evenly and then press the mixture firmly into an even layer. Let mixture cool for at least 2 hours at room temperature or until no longer warm. Flip the pan upside down and cut into equal squares. Store in an airtight container at room temperature or wrap individually in plastic wrap.