Kitchen Sink Marshmallow Rice Treats

Makes 16 servings

8     tablespoons (1 stick) unsalted butter, cut into 4 pieces,
       plus more (softened) for greasing the pan
1     10-ounce bag miniature marshmallows
¼    cup sweetened condensed milk
2     teaspoons pure vanilla extract
½    teaspoon sea salt
6     cups puffed rice cereal
¾    cup crushed salted pretzels
1     tablespoon creamy peanut butter (preferably unsweetened)
¼    cup bittersweet chocolate chips (or chopped chocolate)

Nutritional information per serving:
Calories 180 (39% from fat) • carb. 25g • pro. 2g • fat 8g • sat. fat 5g chol. 16mg • sod. 142mg • calc. 14mg • fiber 0g

1. Prepare a 9-inch square baking pan by coating with softened butter
and then lining with parchment paper. Reserve.
2. Put the butter and marshmallows into a large microwave-safe casserole
or bowl. Put, uncovered, into the Cuisinart® 3-in-1 Microwave AirFryer
Plus. Select Microwave and set the time to 1 minute and the power level
to High (10P); press Start. Stir in the vanilla, salt, and then the cereal
and pretzels.
3. Transfer the cereal mixture into the prepared pan and press down
to compact the mixture well. Allow to set up at room temperature
for 1 hour.
4. Just before the 1-hour rest period is over, warm the peanut butter.
Put the peanut butter into a small microwave-safe bowl, and put
into the Microwave AirFryer. Select Microwave, and set the time
for 20 seconds and the power level to High (10P). Using a fork
or skewer, drizzle over the top of the treats.
5. Next, melt the chocolate. Put the chocolate chips in a small
microwave-safe bowl. Select Microwave, Chocolate Melt (A-5)
preset, and press Start. Stir well to fully melt (or return to the oven
and Microwave for additional time on 4P if not fully melted). Drizzle
over the top of the treats.
6. Put the pan in the refrigerator to set the peanut butter and chocolate
toppings, about 30 minutes.
7. Using the parchment paper, lift the treats from the pan. Cut into
16 pieces and serve.