Description
Master the art of the perfect rice crispy treat with this reliable, professional-grade recipe. By maintaining low heat during the melting process and using high-quality puffed rice cereal, you achieve a delightful balance of chewy, gooey marshmallow and satisfying crunch. A touch of sea salt and vanilla extract elevates the flavor profile, making these treats far superior to store-bought versions. They are simple to prepare and stay wonderfully soft and delicious for days.
Ingredients
4 tablespoons salted butter
10 ounces mini marshmallows
6 cups puffed rice cereal
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
Instructions
Grease a 9×9 inch square baking pan thoroughly with butter or non-stick spray.
Melt the butter in a large heavy-bottomed pot over low heat until fully liquid.
Add the marshmallows to the melted butter and stir constantly until the mixture is smooth.
Remove the pot from the heat immediately after the marshmallows are melted.
Fold in the vanilla extract and salt until well combined.
Add the puffed rice cereal to the pot and fold gently until every grain is evenly coated.
Press the mixture into the prepared pan using a greased spatula, being careful not to pack it too tightly to keep them airy.
Allow to cool completely before cutting into 16 squares.
Notes
Use fresh bags of marshmallows for better melting results. Avoid packing the mixture too hard into the pan to ensure a light, airy texture. Store in an airtight container at room temperature for up to three days.
- Prep Time: 5
- Cook Time: 10
- Category: Trending
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 8mg
