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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Keep butter at table temperature — ceramic cover protects and presents
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
Keep butter at table temperature — ceramic cover protects and presents
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Coat a 9x13" dish with 1 tablespoon of the coconut oil Mix all of the cereals and mix-ins in a large bowl Melt the remaining coconut oil over medium heat. Once melted, add the marshmallows and reduce the heat to low until completely melted. Add in the peanut butter and salt and stir until smooth and creamy. If your pot is large enough, dump your cereal and mix-ins into it and stir quickly to coat. Otherwise, pour your hot marshmallow-peanut butter mixture into the bowl with the cereal and work quickly to coat. As soon as you have evenly mixed your ingredients, get them into the oiled pan. Cover with aluminum foil/wax paper/saran wrap (whichever you have around) and press down firmly to form the treats together. Let cool (if you can!), then cut and serve.