Ingredients
Scale
- 6 cups of marshmallows (preferably mini for easy melting)
- 4 tablespoons of unsalted butter
- 6 cups of krispie rice cereal (or any puffed rice cereal)
- 1 teaspoon of vanilla extract (optional)
- A pinch of salt
Instructions
- In a large, non-stick saucepan over low heat, melt 4 tablespoons of butter. Add marshmallows and stir continuously until completely melted and smooth. Add vanilla extract if using.
- Remove from heat and fold in the rice cereal until evenly coated. Add a pinch of salt to enhance flavor.
- Transfer the mixture into a greased 9×13-inch baking dish. Use a buttered spatula or wax paper to press down evenly and create a firm layer.
- Allow the treats to cool at room temperature for about 30 minutes. Once cooled, cut into squares or rectangles for snack-sized servings.
Notes
- Use fresh marshmallows for maximum fluffiness.
- Butter your spatula or hands when pressing for easier handling.
- Customize by adding chocolate chips, sprinkles, or nuts.
- To keep fresh longer, store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 150 kcal Kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg