Rice Crispy Treats
Servings: 18
Ingredients
- 1 ½ sticks salted butter
- 18 oz rice crispy cereal
- 20 oz of mini marshmallows
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- In a large pot, melt butter over medium heat, making sure not to let it burn by stirring frequently.
- Once melted, add vanilla and stir. Then, all but two handfuls (roughly 2 cups) of your marshmallows and set the remainder aside for now.
- Keep stirring with a wooden or rubber spatula until melted completely.
- Once melted smooth, turn off heat and add rice crispies and the remaining marshmallows. Stir until rice crispy cereal pieces are coated completely (extra marshmallows at the end will give you those gooey chunks in between bites).
- Once coated, spread into a lightly greased dish or on a pan and shape into an even shape so it’s easier to portion and cut later.
- Let cool at room temperature for at least an hour before cutting.
- Can be stored for roughly a week at room temperature in an airtight container. I’ve never had them last that long though!
Any cereal works so don’t be afraid to experiment If you do chocolate cereal instead of reserving marshmallows for the end… add chocolate chips to the top. Someone once told me you can freeze these for a month with parchment paper in between but I’ve never tried it. If you want to use unsalted butter you can. My family recipe calls for ½ tsp but I just always use salted butter