Classic Rice Crispy Treats

Ingredients

Instructions

1. 1

   PREPARE THE PAN: Grease a 9x13 inch baking pan with butter or cooking spray, making sure to coat the bottom and all sides. Alternatively, line with parchment paper with some overhang for easy removal. Have everything measured and ready - once the marshmallows melt, you need to work quickly.

2. 2

   MELT THE BUTTER: Place a large pot (at least 6 quarts) over LOW heat. Add the butter and let it melt completely, stirring occasionally. Don't rush this - low heat prevents the butter from browning and the marshmallows from burning later.

3. 3

   MELT THE MARSHMALLOWS: Add all the marshmallows to the melted butter. Stir constantly with a rubber spatula or wooden spoon, scraping the bottom to prevent sticking. Keep the heat low - marshmallows scorch easily. Continue stirring for 3-5 minutes until the marshmallows are completely melted and smooth with no lumps remaining.

4. 4

   ADD FLAVORINGS: Remove the pot from heat immediately. Stir in the vanilla extract and salt. Mix well to distribute evenly throughout the marshmallow mixture.

5. 5

   FOLD IN CEREAL: Add all the crispy rice cereal to the pot at once. Using the spatula, fold the cereal into the marshmallow mixture. Be gentle - you don't want to crush the cereal. Fold until every piece is coated with the marshmallow mixture (no dry spots remaining). Work quickly before the marshmallow cools and hardens.

6. 6

   PRESS AND COOL: Transfer the mixture to the prepared pan. Using the spatula (spray it with cooking spray to prevent sticking) or your hands (wet them slightly), press the mixture evenly into the pan. Don't press too hard or the treats will be dense - a light touch keeps them fluffy. Let cool completely at room temperature for at least 30 minutes before cutting into 16 squares.