Ingredients
Equipment
Method
Preparation
- Lightly grease a 9x13-inch baking pan and set aside.
- Reserve 1 cup of mini marshmallows for later use.
Cooking
- Melt the unsalted butter in a very large pot over medium heat, optionally browning it for added flavor.
- Add the remaining marshmallows to the melted butter and stir until completely melted.
- Remove from heat, then immediately stir in the vanilla extract and salt.
- Fold in the crispy rice cereal, ensuring each piece is fully coated with the marshmallow mixture.
Assembly & Setting
- Transfer the mixture into the prepared pan and gently spread it to fit evenly.
- Allow the treats to set at room temperature for approximately 1 hour, or until cool to the touch.
Finishing & Storage
- Optionally, top the cooled treats with melted chocolate and sprinkles.
- Cover tightly if storing for more than a few hours.
- Store any leftover treats in an airtight container at room temperature for up to 3 days, using parchment or wax paper between layers.
Notes
For an enhanced flavor, consider browning the butter before adding the marshmallows. You can also top these gooey treats with melted chocolate and sprinkles for extra fun. Store leftovers properly to maintain freshness.
