Description
I’ve been told these are The Best Ever, but I dunno.
Ingredients
Units
Scale
- 1 12 oz box Rice Krispies cereal
- 1 16 oz bag marshmallows
- 1 16 oz bag mini-marshmallows
- 1/2 C salted butter
- 1/2 tsp vanilla extract
- 1/2 tsp vanilla bean paste
Instructions
- Line a deep 9 x 13″ pan with parchment paper and set it aside.
- Place a large, deep, pot over medium-low heat and melt the butter.
- As soon as the butter has melted reduce the heat to its lowest setting and add in the bag of regular-sized marshmallows, and the vanilla. Stir constantly until the marshmallows are completely melted.
- Turn off the heat and add half of the mini-marshmallows. Stir until they start to soften, then remove the pan from the burner.
- Pour in all of the cereal. Fold the marshmallows and cereal together gently. Continue until well combined. The residual heat from the pan should help this process along.
- Once everything is well combined, pour into the prepared pan. Spray your fingers with cooking spray – or lightly butter them – and use them to gently press the Rice Krispies mixture into the pan. Don’t press hard. DO NOT PRESS HARD.
- Cover tightly and set aside to cool for at least 4-6 hours, until completely cooled.
- Butter a sharp knife to cut through easily. Use the blade of the knife, not the weight of it to slice, not push it apart. Store in an airtight container and eat them without a couple of days. Dassit!
Notes
Note: Always read the post above the recipe to ensure success.
- Prep Time: 5
- Cook Time: 5
