1/4 cup butter
11 oz marshmallows (about 44 regular sized marshmallows)
1 1/2 teaspoons vanilla paste
6 cups cornflakes
1/2 cup sweetened, flaked coconut
Coat a 13×9 inch pan with cooking spray. Set aside. Toss together the coconut and cornflakes in a large bowl. Set aside. Melt butter over low heat in a large, heavy-bottomed pot. Add marshmallows and vanilla paste. Stir until the marshmallows are completely melted. Reduce heat to very, very low and stir in the cereal and coconut. Scrape the cereal into the prepared pan. Use the back of the spoon to press it firmly into the pan in an even layer. Cool completely then cut into squares. Store leftovers in an airtight container.
I had some cornflakes leftover from my cookie experiment and had been trying to think of something else to use them in since I am not a big cold cereal eater. For some reason, springtime makes me crave marshmallows. Maybe it is all of the Peeps in stores this time of year? At any rate, I decided to make these chewy cereal bars using my favorite brand of marshmallows*, adding a dollop of super vanilla-y vanilla bean paste and another springy favorite, coconut. These bars are so marshmallow-y and so chewy! I love it! The cornflakes stay really crisp and since they are a little denser than bars made with crisped rice, they have more body without seeming heavy. The coconut adds just enough flavor and texture to make them interesting without being overpowering.
*You could go all out and make your own but for this, store bought is just fine.