1/2 cup (1 stick) butter 1 tablespoon finely chopped fresh rosemary 1 (16-ounce) bag plain marshmallows 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 (12-ounce) box crisped rice cereal

Step 1 In a large saute pan heated over medium heat, melt the butter. Add the rosemary and stir until the rosemary is coated.

Step 2 Stir in the marshmallows, and continue to stir until the marshmallows melt and mix with the butter, about 5 minutes.

Step 3Stir in the vanilla and salt, then slowly stir in the cereal until it is evenly coated. Remove the pan from the heat.

Step 4Transfer the mixture to a shallow 9-by-13-inch baking pan. Cover the top with parchment paper, pressing down firmly to level off.

Step 5Set the pan aside for at least 1 hour to cool before slicing into squares.

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