3 Tablespoons Vegan Butter or Coconut Oil 1 Tablespoon Maple Syrup 1/4 Cup Sweet & Savory MiSo Good 1 (10-Ounce) Bag Vegan Mini Marshmallows 1/4 Teaspoon Vanilla Extract 6 Cups Crispy Rice Cereal Line an 8 x 8-inch square baking pan with aluminum foil and lightly grease; set aside. Place a large saucepan over medium-low heat and gently melt the vegan butter or coconut oil. Once liquefied, add the maple syrup, miso, and marshmallows. Stir gently but continuously to prevent it from sticking or burning on the bottom. Once the mixture is smooth, stir in the vanilla. Fold in the cereal, mixing just enough to combine and thoroughly coat. Immediately transfer the gooey mixture to your prepared pan and use your spatula to press it out into an even layer. You may need to lightly grease the spatula to prevent it from sticking. Let cool to room temperature, at least 30 minutes, before cutting into squares. Store in an airtight container for 5 - 7 days. Makes 12 - 16 Servings Notes: Try using chocolate crispy rice cereal and add 2 tablespoons of cocoa powder for a chocolatey change of pace.