Equipment and ingredients
4-quart pot (preferably nonstick)
9-inch square baking pan, lightly oiled
4 ½ cups cinnamon toast cereal
½ cup rolled oats
¼ cup ground flax seed
1/3 cup chopped pecans
½ cup cooked crumbled bacon or precooked bacon bits
4 cups mini marshmallows
5 Tbsp butter
Combine first five ingredients in a bowl. In 4-quart pot, melt butter. Add marshmallows and melt over medium heat, stirring continuously. As soon as marshmallows are fully melted, remove from heat. Add cereal and bacon mixture. Stir with a rubber scraper until well incorporated.
Transfer mixture to baking pan, pressing with the flat side of the rubber scraper until the top is relatively level, without smashing cereal pieces. Allow bars to cool at room temperature for at least an hour. Don’t refrigerate; that will cause the bars to harden (they’ll last about five days without refrigeration).
Cut into nine squares. Wrap each bar in plastic wrap or parchment (if using parchment, keep bars in a sealed plastic container to maintain chewiness).