Yield: 20 to 24 squares

Ingredients

  • Unsalted butter (1½ sticks)
  • Mini marshmallows (two 10-oz bags, divided)
  • Vanilla extract (¾ teaspoon)
  • Salt (½ teaspoon)
  • Rice Krispies (8½ cups)

Directions

  1. Line a 9x13-inch pan with parchment paper. Set aside 2 cups of the marshmallows.
  2. Melt the butter in a large pot or Dutch oven over medium heat, swirling the pan occasionally to ensure even cooking. Save the butter wrappers for later use.
  3. When butter begins to brown and smells nutty, remove from heat.
  4. Add the remaining marshmallows, vanilla, and salt.
  5. Return the pot to medium heat and stir with a wooden spoon until marshmallows fully melt.
  6. Remove from heat and add cereal. Stir with a rubber spatula or wooden spoon until evenly combined.
  7. Add the reserved marshmallows and stir until softened and partially melted. Avoid overmixing to retain pockets of gooiness. Transfer to the prepared pan and press gently into an even layer using the butter wrapper. Cool at room temperature for at least one hour.
  8. Lift treats onto a cutting board and cut into squares.

Notes

  • Store in an airtight container at room temperature for up to 5 days
  • Freezer-friendly: layer with wax paper in an airtight container and freeze up to 6 weeks; thaw at room temperature for about an hour