Ingredients:

  • 6 cups (165g) Crispy Rice Cereal
  • 6 tablespoons (85g) Unsalted Butter
  • 10 oz (283g) Mini Marshmallows (for melting)
  • 6 oz (170g) Mini Marshmallows (for folding)
  • 2 teaspoons Pure Vanilla Extract
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides. Lightly grease the parchment and a silicone spatula with butter.
  2. In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over low heat until liquid and starting to foam.
  3. Add 10 oz of mini marshmallows and the sea salt to the pot. Stir constantly over low heat until the marshmallows are 90% melted. Remove from heat immediately.
  4. Stir in the pure vanilla extract until fully incorporated into the marshmallow mixture.
  5. Gently fold in the crispy rice cereal and the remaining 6 oz of whole mini marshmallows until the cereal is evenly coated.
  6. Transfer the mixture to the prepared pan. Using the greased spatula, gently shimmy the mixture into the corners without pressing down. Do not compress the cereal.
  7. Allow the treats to cool at room temperature for at least 30 minutes before lifting the parchment and slicing into squares.