peanut butter rice krispie treats: Stay Soft For Days

Instructions:

1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides to act as a sling. Lightly grease the parchment with butter or non-stick spray.
2. Place a large heavy-bottomed pot over low heat. Add the butter and melt until it begins to foam slightly.
3. Add the mini marshmallows to the pot, stirring constantly with a silicone spatula. Remove the pot from the heat when only a few small lumps of marshmallow remain, allowing residual heat to finish the melting.
4. Immediately stir in the creamy peanut butter, vanilla extract, and sea salt until the mixture is smooth, glossy, and fully emulsified.
5. Gently fold in the toasted rice cereal using a folding motion to avoid crushing the grains until evenly coated.
6. Transfer the mixture to the prepared pan. Use a piece of greased parchment paper to gently press the mixture into the corners without packing it down firmly.
7. Allow the treats to sit at room temperature for at least 30 minutes to set before lifting from the pan and slicing into 16 bars.