This rice krispie dish is our favorite. Extra butter, marshmallow, vanilla, and salt make all the difference! Cut into squares after 1 hour of setting.
– 3/4 cup (170g; 1.5 sticks) unsalted butter– two 10-ounce bags (566g; 11 heaping cups) mini marshmallow– 1/2 teaspoon pure vanilla extract– pinch salt– 9 cups (270g) crispy rice cereal
Ingredient
Direction
1
Cover a 9x13-inch baking pan with parchment paper. Lightly grease parchment. I always sprinkle nonstick spray lightly. Set aside.
2
In a large pot, melt butter over medium heat. Once melted, add marshmallows. Stir until marshmallows are completely melted.
3
Add vanilla and salt immediately after removing from heat. Finally, mix in cereal. Coat each cereal piece with marshmallow mixture.
4
Fill pan with mixture. A rubber spatula helps fit mixture in pan (lightly greasing helps). Press the ingredients into the pan with a lightly oiled flat spatula.
5
Let snacks set at room temperature for at least an hour and up to a day. Leave out for more than a few hours? Cover securely.
6
Using the parchment paper's edges, carefully remove the entire pan of rice krispie treats. Divide into squares.
7
Cover and store leftover sweets at room temperature for 3 days. Layer parchment or wax paper between layers in an airtight container to store.