Christina Tosi's Christmas Treats

Ingredients

• 6 cups cornflakes (Rice Krispies, cornflakes, Golden Grahams, Kix, etc.)
• 0.3 cup creamy peanut butter freshly ground (do not use natural or ; mix peanut butter into the melted-marshmallow mixture before adding cereal)
• 1 cup candied ginger dried such as blueberries, cranberries, cherries, banana chips, or candied ginger, large pieces chopped or crushed
• 4 cups marshmallows mini
• 0.5 teaspoon spices: paprika powder 1 such as cinnamon or ginger
• 1 cup sunflower seeds such as pecans, peanuts, walnuts, pepitas, or sunflower seeds, toasted and coarsely chopped
• 0.5 cup semi chocolate chips 
• 1 tablespoons sesame seed 
• 2 tablespoons sprinkles 
• 4 tablespoons butter unsalted ()

Equipment

• frying pan
• sauce pan
• knife
• baking pan
• wax paper

Directions

1. Spray a 9- by 13-inch baking pan with nonstick vegetable-oil spray.
2. In an extra-large saucepan over low heat, melt the butter.
3. Add the marshmallows and heat, stirring constantly, until completely melted, about 2 minutes. (
4. Add the peanut butter, if using, and stir to combine.)
5. Remove from the heat, add the cereal and use a sturdy, long-handled wooden or metal spoon to stir until the cereal is well coated in the butter-marshmallow mixture.
6. Add any optional mix-ins and stir to incorporate.
7. Scrape the mixture into the prepared pan and spread evenly.
8. Cut a piece of parchment or wax paper into a roughly 9- by 13-inch rectangle and spray with nonstick vegetable-oil spray.
9. Place the greased parchment or wax paper on top of the treats and press the mixture into the pan until it's 1/2 to 1 inch thick.
10. Let cool until firm, 15 to 20 minutes.
11. Using a large, sharp knife cut the treats into approximately 2-inch squares. DO AHEAD: Treats can be made ahead and kept, in an airtight container at room temperature, for 2 to 3 days, or frozen up to 1 month.