Ingredients
Equipment
Method
Directions
- Begin by placing the unsalted butter and 16 ounces of mini marshmallows into a large saucepan over low heat. Stir occasionally until the mixture is completely melted and smooth. This usually takes about 5 minutes.
- Once the butter and marshmallow mixture is melted, remove it from the heat and stir in the vanilla extract. This adds a wonderful flavor that enhances the sweetness of the treats.
- In a large mixing bowl, pour the melted marshmallow mixture over the Rice Krispies cereal. Use your wooden spoon or spatula to gently fold the cereal into the melted marshmallow until it is evenly coated. Be careful not to crush the cereal too much; you want to maintain that delightful crunch!
- Once the Rice Krispies are fully coated, fold in the remaining 4 ounces of mini marshmallows. This step adds extra gooeyness to each bite, making these treats even more irresistible.
- Line a 9x13-inch baking pan with parchment paper or lightly grease it. Transfer the mixture into the pan, using your hands (dampened slightly to prevent sticking) or a spatula to press it down evenly. Ensure the mixture is compact and level for perfect bars.
- Let the Rice Krispie Treats sit at room temperature for at least 30 minutes to an hour. This will help them firm up and make cutting easier.
- Once set, remove the treats from the pan (if using parchment paper) and cut them into squares or rectangles. Serve immediately or store them for later. Enjoy The BEST Rice Krispie Treats with friends and family!
Notes
- Store in an airtight container at room temperature for 3 to 5 days.
- Freeze individually wrapped treats for up to 3 months.
- For softer treats, use more marshmallows and avoid over-pressing the mixture.