Servings: Makes 20 bars
1/2 cup (1 stick) butter
2 teaspoons dried lavender, chopped
1/4 teaspoon salt
1 16-ounce bag mini marshmallows
1 12-ounce box crispy rice cereal
16 ounces semisweet chocolate
sea salt, for sprinkling
In large pot, melt butter over low heat. Add lavender and salt and cook for about 5 minutes over low heat to infuse butter, stirring frequently.
Add marshmallows. Cook until they are completely melted, stirring constantly.
Remove from heat. Add cereal and stir until well combined. Spread mixture onto a large jelly roll pan. To create an even layer, place a piece of wax paper over the pan and gently roll over with rolling pin.
Melt chocolate using a double boiler over medium heat, stirring constantly. Or, place chocolate in a microwave-safe bowl and heat 1 to 2 minutes, stirring every 30 seconds.
Spread chocolate evenly over marshmallow mixture. Sprinkle with sea salt.
Refrigerate pan at least 30 minutes before cutting bars and serving.