MAKES 16 treats
TOTAL TIME: 45 minutes
Any brand of toasted rice cereal will work in this recipe.
|
3 |
tablespoons unsalted butter |
|
1 |
(10-ounce) bag marshmallows |
|
½ |
teaspoon vanilla extract |
|
¼ |
teaspoon salt |
|
5 |
cups Rice Krispies cereal |
1. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
2. Melt butter in Dutch oven over low heat. Add marshmallows, vanilla, and salt and cook, stirring constantly, until melted and smooth, about 6 minutes. Off heat, stir in Rice Krispies until incorporated. Scrape mixture into prepared pan and press into even layer using greased spatula. Let cool at room temperature, about 30 minutes.
3. Use foil sling to transfer treats to cutting board. Cut into 16 squares and serve.
VARIATIONS
LOADED RICE CRISPY TREATS
Stir 1 cup pretzels, broken into ½-inch pieces, ½ cup salted dry-roasted peanuts, ½ cup semisweet chocolate chips, and ½ cup toffee bits into marshmallow mixture with Rice Krispies.
SALTY CASHEW AND CARAMEL RICE CRISPY TREATS
Stir 1½ cups salted roasted cashews, chopped coarse, and 15 caramels, quartered, into marshmallow mixture with Rice Krispies.
ALMOND JOY RICE CRISPY TREATS
Stir 1 cup sweetened shredded coconut, toasted, 1 cup sliced almonds, toasted, and ½ cup semisweet chocolate chips into marshmallow mixture with Rice Krispies.
WHITE CHOCOLATE AND MACADAMIA NUT RICE CRISPY TREATS
Stir 1½ cups macadamia nuts, toasted and chopped coarse, and ½ cup white chocolate chips into marshmallow mixture with Rice Krispies.