Description
A classic and gooey Rice Krispie Treats recipe featuring melted marshmallows and butter combined with crispy rice cereal, enhanced with vanilla and a touch of salt for perfect balance. Quick to make and ideal for a sweet snack or dessert.
Ingredients
Scale
For the Rice Krispie Treats
- 3/4 cup (170 g) unsalted butter
- 8 1/2 cups (450 g) mini marshmallows, divided (7 1/2 cups for melting, 1 cup reserved for stirring in at the end)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 7 1/2 cups (200 g) rice cereal (Rice Krispies, rice bubbles, or similar)
Instructions
- Melt Butter: In a large pot over medium-low heat, melt the unsalted butter slowly to avoid burning.
- Combine Marshmallows: Add 7 1/2 cups of mini marshmallows to the melted butter, stirring continuously until completely melted and smooth for a creamy base.
- Add Flavorings: Remove the pot from heat and stir in 1 teaspoon of vanilla extract and 1/2 teaspoon salt, which enhances flavor complexity.
- Mix in Rice Cereal: Gently fold in 7 1/2 cups of rice cereal, coating all the cereal pieces evenly without crushing them.
- Incorporate Remaining Marshmallows: Add the remaining 1 cup of mini marshmallows and stir just until they are partially melted, adding an extra gooey texture.
- Press Into Pan: Transfer the mixture into a greased or parchment-lined 9×13-inch pan and press down gently with a greased spatula or clean hands to form an even layer, without compacting too firmly.
- Cool and Slice: Let the treats cool at room temperature for about 1 hour until set, then slice into squares and serve.
Notes
- Use mini marshmallows for better melting and texture.
- Press the mixture gently to keep treats light and chewy, not dense.
- Store in an airtight container at room temperature for up to 3 days.
- For a festive twist, add sprinkles or chocolate chips after mixing in the cereal.
- Make sure to monitor the heat while melting butter and marshmallows to avoid burning.
