11ouncescheeriosI used multi-grain with oat clusters
1/2teaspoonpure vanilla extract
Combine the cereal with the almonds and set aside.
In a large pot melt the butter. Add in the mini-marshmallow and stir until almost completely melted. Add in the vanilla and stir. Next add in the cereal/almond mixture and fold the cereal in with the marshmallow.
Add the cereal mixture into a parchment lined 13x9 pan.
With lightly oiled finger tips, press the cereal into the pan. Let the cereal cool for 20-30 minutes.
Remove and with a sharp knife, cut the cereal into 20 equal sized bars. Store in an airtight container for up to one week.