https://sallysbakingaddiction.com/rice-krispie-treats/
Ingredients
- 3/4 cup (170g; 1.5 sticks) unsalted butter
- two 10 ounce bags (11 heaping cups) mini marshmallows
- 1/2 teaspoon pure vanilla extract
- pinch salt
- 9 cups (270g) crispy rice cereal
Instructions
- Line a 9×13 inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.
- Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
- Remove from heat, then immediately stir in the vanilla extract and salt. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.
- Transfer mixture to prepared pan. Using a rubber spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.
- Allow treats to set for at least 1 hour at room temperature and up to 1 day. Cover tightly if leaving out for more than a few hours.
- Lift the rice krispie treats as a whole out of the pan using the parchment paper. Cut into squares.
- Cover and store leftover treats for up to 3 days. To store, place in layers between sheets of parchment or wax paper.
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