This recipe made me realize why food blogs were important!
I’ve never made Rice Krispie squares before and wanted to make a nice quick treat for the kids. I went ahead and followed basic recipe which was comparable across many sites. The result was highly underwhelming. I was surprised by the amount of butter those recipes called for (which wasn’t sufficient in my opinion) and overall by the insufficient amount of cereal to fill 9×13 dish.
Not to worry. On my second batch I increased the butter, the marshmallows, the cereal quantity. I added salt to balance all the flavours and vanilla extract to enhance the flavours. I even stirred in the additional marshmallows and sprinkles. This recipe is now a keeper!
Ingredients
3/4 cup unsalted butter
2 10-oz bags of mini marshmallows
3/4 tsp vanilla extract
1/2 salt
8 1/2 cups crispy rice cereal
Additions of choice, such as sprinkles or more mini marshmallows
Directions
- Lightly grease 9x13 baking dish with butter and line with parchment paper.
- Melt the butter over medium heat in a large pot. Once melted add the marshmallows and stir with a wooden spoon over medium-low heat until the marshmallows are fully melted.
- Off heat, stir in vanilla and salt. Fold in the cereal, making sure all of it is well-coated. If you wish, you can fold in additions of choice (I folded in some more mini marshmallows and some sprinkles.)
- Transfer the mixture to the prepared pan. Gently press the mixture down to make it fit the pan (very gently, just to spread it out.) Allow to set for at least an hour at room temperature before cutting into squares. Enjoy!
