Ingredients:

  • 4 Tbsp Unsalted Butter
  • 10 oz bag Mini Marshmallows (Initial Melt)
  • 1 cup Mini Marshmallows (Reserved)
  • 1/4 tsp Fine Sea Salt
  • 1 tsp Pure Vanilla Extract
  • 6 cups Puffed Rice Cereal (e.g., Rice Krispies)

Instructions:

  1. Prepare the Pan: Line the 9x13 inch baking pan with parchment paper, leaving a slight overhang. Lightly grease the paper and the sides of the pan with butter or cooking spray.
  2. Melt the Butter: Place a heavy-bottomed saucepan over low heat. Add the butter and melt completely, swirling the pan occasionally. (Do not allow it to brown or bubble aggressively.)
  3. Add Marshmallows (Initial Batch): Once the butter is melted, add the 10 oz bag of marshmallows to the pan.
  4. Melt Slowly: Cook, stirring constantly, until the marshmallows are about 75-80% melted and smooth. Remove from heat immediately to prevent the sugar from crystalizing (which makes hard treats).
  5. Flavour the Base: Remove the pan completely from the heat source. Quickly stir in the salt and vanilla extract until fully incorporated.
  6. Add Reserved Marshmallows: Stir in the reserved 1 cup of mini marshmallows. The residual heat will soften them, creating pockets of extra chewiness.
  7. Fold in Cereal: Immediately add all 6 cups of puffed rice cereal to the pot.
  8. Combine: Gently fold the mixture using the spatula until the cereal is evenly coated. Work quickly but gently to avoid crushing the cereal. Stop mixing as soon as the cereal is coated—over-mixing leads to tough treats.
  9. Press into Pan: Transfer the mixture to the prepared baking pan. Using a lightly buttered or water-dampened spatula, gently press the mixture evenly into the pan. Do not pack it down tightly.
  10. Chill: Allow the treats to cool completely at room temperature for at least 45 minutes, or in the refrigerator for 30 minutes.
  11. Cut and Serve: Use the parchment overhang to lift the entire block out of the pan. Cut into 12 even squares using a sharp, lightly oiled knife.