Learn how to make the BEST Rice Krispies Treats with a few alterations to the original recipe. Marshmallow lovers will go crazy for this upgraded version with loads of extra marshmallows, vanilla extract, and sea salt.
Ingredients
1cupsalted butter
310-ounce bags mini marshmallows
1Tablespoonvanilla extract
½teaspoonfine sea salt
9ouncebox Rice Krispies cereal
Instructions
Line a 10x15 jelly roll pan with foil and lightly spray it with cooking spray. Set aside.
In a Dutch oven or in a large stock pot, melt the butter over medium-low heat.
Reserve 4 cups of the marshmallows on the side and add the remaining marshmallows to the pot. Stir constantly until melted.
Remove from heat. Add the vanilla extract and salt to the pot. Stir to combine.
Add half of the cereal. Mix it in to combine. Add the remaining cereal and marshmallows, and stir until combined.
Add the mixture to the prepared jelly roll pan. Lightly grease your hands with cooking spray and gently press the treats into the pan. Do not smash them down. Just gently form the mixture to the pan.
Let them set up for at least 2 hours. Cut into bars and serve.
Notes
If you don't have a jelly roll pan, you can use a 9x13 baking dish instead. The treats will be thicker, and you will have fewer servings.
You can substitute another extract for the vanilla if you wish. Almond, lemon, strawberry, or cake batter extract are all delicious options.
Store at room temperature in an airtight container for up to 5 days. Freeze for up to 3 months.