RECIPE BY: Nathalie Charron Makes 24 squares INGREDIENTS ¼ cup butter 5 cups mini marshmallows 1 tbsp vanilla extract 6 cups Strawberry Pops cereal 2 tbsp Choco Crisps cereal 2 tbsp Crispy quinoa DIRECTIONS Butter a 9x13 inch pan and line with parchment paper. In a large saucepan, heat the butter over low heat. Add marshmallows and vanilla and stir until marshmallows are melted. Remove from heat and add Strawberry Pops, stirring until cereal is evenly coated with marshmallows. Using a buttered spatula, transfer the mixture into the pan, pressing it down to compact it well. Top with Choco Crisps and Crispy Quinoa. Allow to cool completely. Cut into squares and serve.