Grease an 8x8-inch square baking pan with nonstick cooking spray and place a piece of parchment inside so that to sides of the pan have pieces of parchment hanging over them. Set aside. In a large bowl measure out the cereal and 1 cup of the marshmallows.

In a large pot or nonstick skillet, melt the butter over low heat until melted.

Add the remaining marshmallows and salt and stir over low heat until fully melted into the butter. Make sure the heat stays on low so nothing burns before the marshmallows have a chance to burn.

Once the marshmallows have melted, remove the pan from the heat and add the cereal with the reserved marshmallows.

Stir carefully so the cereal doesn’t get crushed up until all the cereal is coated with the marshmallows.

Add the mixture to the prepared pan and carefully press it into an even layer. A silicone spatula helps with this to prevent too much sticking. Once the cereal mixture has been pressed into the pan let the bars set at room temperature for at least a couple of hours then cut into 16 bars and serve.