Servings 12 treats
Ingredients
- 10 Tablespoons unsalted butter, plus more for greasing pan
- 2 (10-oz.) bags mini marshmallows, divided
- 1 1/2 teaspoons vanilla extract
- 10 cups crispy rice cereal
Instructions
- Grease a 9x13-inch pan with butter. Set it aside.
- Add the butter to a large stockpot set over medium-low heat. Reserve 1/2 cup of the marshmallows then stir in the remaining marshmallows and cook, stirring. Once the butter has melted, stir in the marshmallows and continue cooking, stirring occasionally, until they are melted.
- Remove the pot from the heat then carefully stir in the vanilla extract and a pinch of kosher salt. Immediately stir in the cereal and reserved marshmallows until well-combined.
- Transfer the cereal mixture into the prepared pan. Using a lightly greased spatula (or your hands), carefully spread the mixture into an even layer, compacting it very lightly. Set the treats aside to cool for at least 1 hour before using a sharp knife to cut them into pieces and serve.
Notes
- My #1 Tip for Soft, Chewy Bars: Don’t press too hard! Use a buttered spatula or greased hands to gently spread the mixture into the pan. Pressing too firmly leads to dense, dry treats—light pressure is all you need!
- Storage: Once the treats are cool and sliced, store them in an airtight container at room temperature for up to 3 days. They’re best on day one (when they’re extra soft and gooey), but still totally delicious after that. If you need to stack them, place a piece of wax paper or parchment between the layers to keep them from sticking together.
- Once the treats have set and are sliced, you can dip them in chocolate or drizzle some on top. Toss on some sprinkles, crushed candy or a pinch of flaky sea salt. Feeling festive? Try turning them into Reindeer Rice Krispie Treats, Frankenstein Rice Krispie Treats or even Pumpkin Rice Krispie Treats.
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