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1
Measure out cereal; set aside.
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2
Line a 9x9 baking dish with wax paper or with greased plastic wrap. Prepare a second sheet for the top. Grease a wooden spoon.
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3
In a LARGE* microwavable bowl, melt butter - about 30 seconds.
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4
Turn the bowl in order to coat sides with melted butter.
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5
Add milk and vanilla; return to the microwave. Heat until marshmallows are huge and puffed-up (watch that they don't overflow) - about 2 or 3 minutes.
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6
With your greased spoon, stir until marshmallows are well mixed with butter, milk, and vanilla - there should be no lumps (it looks like marshmallow cream).
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7
Incorporate puffed wheat, making sure to coat all the cereal.
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8
Pour into prepared pan; cover with second piece of wax paper. Press FIRMLY into pan.
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9
Refrigerate at least 30 minutes.
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10
With the help of the paper, lift out and place on a cutting board or counter top; remove top layer of paper. Using a sharp, wet knife, cut into squares. If knife starts sticking, just re-wet it.
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11
Serve, making sure to remove any paper from the bottom.
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12
Keep refrigerated.
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13
* If you don't have a large enough microwavable bowl, you can put the puffed wheat into a regular bowl and pour the melted marshmallow over top. You will need a bowl containing at least 2 quarts to prevent marshmallows from spilling over.
