Ingredients
Scale
- 9 cups mini marshmallows (reserve 1 cup for mixing in later)
- 6 cups crispy rice cereal
- 1/4 cup (4 tbsp) butter (unsalted or salted, your choice)
- Optional: 1 tsp vanilla extract, pinch of kosher salt
Instructions
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Prepare Your Pan
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
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Melt Butter
- In a large pot, melt butter over medium-low heat. Stir occasionally to prevent browning unless browning is desired for added flavor.
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Melt Marshmallows
- Add 8 cups of marshmallows to the pot. Reduce the heat to low and stir continuously until completely smooth and melted.
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Incorporate Cereal
- Remove the pot from heat. Gradually fold in the cereal using a rubber spatula coated with non-stick spray. Stir gently until the cereal is evenly coated.
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Add Reserved Marshmallows
- Fold in the remaining 1 cup of mini marshmallows for gooey pockets of marshmallow throughout.
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Transfer to Pan
- Quickly transfer the mixture to the prepared baking dish. Use a spatula or wet fingertips to gently press the mixture evenly into the pan. Avoid pressing too firmly to maintain a light texture.
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Cool and Set
- Let the treats cool at room temperature for about 15 minutes. Cut into squares or rectangles and enjoy!
Notes
- For added flavor, brown the butter before melting the marshmallows.
- To avoid sticking, lightly coat your spatula or hands with non-stick spray or water.
- Store leftovers in an airtight container at room temperature for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian