2 JAZZ™ apples, small diced

10 T unsalted butter + 4 T (for apples)

2 T brown sugar

1 tsp kosher salt

2 tsp vanilla extract

20 cups mini marshmallows

12 cups Rice Krispie cereal

Nonstick spray

Parchment paper


Spray a 9×13 pan with nonstick spray

Reserve 4 cups of the marshmallows, set aside.

In a large saute pan, melt 4 T butter with 2 T brown sugar and saute apples until 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 apples until evenly coated. Stir in the additional 4 cups of marshmallows.

Spoon the mixture into the 9×13 pan, spread evenly, and then press the mixture firmly into an even layer.

Let mixture cool for at least 2 hr at room temperature or until no longer warm.  Flip pan upside down and cut into giant squares. Store in an airtight container at room temperature or wrap individually in plastic wrap.