A crispy breakfast cereal dessert with cinnamon and raisins

Ingredients:

• 4 tbsp unsalted butter, plus extra for greasing the pan
• 1 packet (280 g) mini marshmallows
• 0.5 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 cups crispy rice cereal (pre-made breakfast cereal)
• 3 cups wheat bran flakes with raisins
• 1/4 cup powdered sugar
• Special equipment: 10-cup muffin tin with a hole in the center

Preparation:

1. Grease the inside of a cake pan with a little butter.
2. In a large saucepan over medium heat, melt the butter. Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows are completely melted, about 5 minutes. Remove from heat and stir in the vanilla extract and a pinch of salt. Add the crispy rice cereal and wheat bran flakes and fold with a rubber spatula, lifting the mixture from the bottom until the cereal is completely coated.
3. Spoon the mixture into the prepared pan and spread it into an even layer (you can press it down with the bottom of a measuring cup). Let it sit at room temperature until it hardens, about 30 minutes.
4. To serve, invert the filled pan onto a serving platter. In a small bowl, whisk together the powdered sugar and 1 1/4 cups water until smooth and thick. Drizzle with the glaze and let set for about 5 minutes. Slice. Store in a tightly sealed container for up to 2 days..