Ingredients
Scale
- 6 tablespoons unsalted butter
- 10 ounces marshmallows (about 40 large or 400 mini)
- 1/4 cup powdered milk
- 1/2 teaspoon vanilla extract
- 6 cups Rice Krispies cereal
- 1/4 teaspoon sea salt (optional, but recommended)
Instructions
- Grease a 9×13 inch baking pan with butter or cooking spray. This prevents the treats from sticking and ensures easy removal.
- In a large saucepan, melt the butter over low heat. Add the marshmallows and stir constantly until completely melted and smooth. This gentle melting process prevents the marshmallows from burning.
- Remove the saucepan from the heat. Stir in the powdered milk and vanilla extract until well combined. The powdered milk adds a subtle creaminess and depth of flavor.
- Add the Rice Krispies cereal to the marshmallow mixture and stir gently until the cereal is evenly coated. Be careful not to crush the cereal.
- Pour the mixture into the prepared baking pan and gently press down with a spatula or your fingers (lightly buttered or sprayed with cooking spray to prevent sticking) to create an even layer.
- Sprinkle with sea salt, if desired. Let cool completely before cutting into squares. The cooling process allows the treats to firm up and makes them easier to cut.
Notes
For extra gooey treats, use fresh marshmallows. Store in an airtight container at room temperature for up to 3 days. For a chocolate version, add 1/2 cup of chocolate chips to the melted marshmallow mixture. You can also use different flavored extracts, such as almond or peppermint. Don’t overmix the cereal after adding to the marshmallow mixture, or it will become tough.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg