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Ingredients
Scale
- 12 tablespoons butter sliced into thin slabs
- 2 bags mini marshmallows divided, (10 oz bags)
- 1 teaspoon pure vanilla extract
- 8 ½ cups rice krispies cereal
Instructions
- Spray a 9’’ x 13’’ inch pan with non-stick spray or line with aluminum foil greased with non-stick spray and set aside.
- Remove two cups of marshmallows and set aside.
- In a large microwave-safe container, combine butter slabs and remaining marshmallows. Microwave for 2 minutes, then stir until melted and well combined. Add vanilla extract and stir until mixed in.
- Quickly add the Rice Krispies cereal and stir to combine. Fold in the reserved marshmallows, mixing gently to keep them partially intact for gooey pockets.
- Lightly press the mixture into the prepared pan, using buttered fingers or a butter wrapper for easier handling. Damp fingers can also help avoid sticking.
- Allow the mixture to set at room temperature for at least an hour.
- If using foil, lift the treats and cut them on a cutting board, otherwise cut them directly in the pan.
Notes
For added flavor, consider using flavored marshmallows.
These treats can be stored in an airtight container for several days, keeping them fresh.
Experiment with adding chocolate chips or sprinkles for a fun twist.
- Prep Time: 5 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 treat
- Calories: 110
- Sugar: 8g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg