Best Homemade Rice Krispie (Printer-Friendly Version)
Crispy rice cereal meets melted marshmallows and browned butter for a quick, delightful snack.
# What You'll Need:
→ Dry Ingredients
01 -
6 cups Rice Krispies cereal
02 -
1 cup mini marshmallows (reserved)
03 -
1/4 teaspoon fine sea salt
→ Wet Ingredients
04 -
1/2 cup (1 stick) unsalted butter
05 -
4 cups marshmallows
06 -
1 teaspoon pure vanilla extract
# Steps to Follow:
01 -
Line a 9x13-inch pan with aluminum foil and lightly butter the foil. Set aside.
02 -
Melt butter in a large light-colored pot over medium heat, stirring constantly until golden brown and aromatic, about 5-8 minutes, then immediately remove from heat.
03 -
Add 4 cups marshmallows to browned butter and stir to combine. Return pot to low heat and continue stirring until marshmallows are fully melted.
04 -
Stir in salt and vanilla extract until evenly incorporated.
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Add Rice Krispies cereal gradually, stirring quickly to coat evenly before mixture begins to cool.
06 -
Fold in reserved mini marshmallows and allow them to melt slightly, maintaining a smooth mixture.
07 -
Transfer mixture to prepared pan and gently press into an even layer using a buttered spatula or butter wrapper.
08 -
Allow to set at room temperature for approximately one hour before lifting out and cutting into bars.
# Additional Tips:
01 -
Use a light-colored pot to monitor butter browning. Stir rapidly when combining cereal to avoid premature setting. Store treats in an airtight container at room temperature for up to 4 days or refrigerated for up to one week.
02 -
For variation, consider adding peanut butter, chocolate chips, or M&M's before pressing mixture into pan. Treats can also be frozen for up to 3 months when individually wrapped.