Makes 10 to 15 bars
WHAT WOULD AN AMERICAN CHILDHOOD BE WITHOUT THE GLORY OF THE RICE Krispie treat? Honestly, have you ever met a person who doesn’t love them? The Rice Krispie treat is the ultimate American hero. Sweet, crisp, chewy, melty, no polarizing flavors or spices. It’s a beautiful, harmonizing thing, and a favorite of bake sales and low-maintenance bakers alike. (As an aside, the earliest record of a “baking sale” was held in May 1891, by the female members of a Methodist church in St. Paul, Minnesota, because of course it was.)
When I developed a recipe amplifying everything good about the original, I found the kind of addictive treat that makes people say “Take that pan away from me!” which is the very best compliment a baker can hear. Double butter, double mallows, a handful of white chocolate to add that je ne sais quoi. They’re next-level.
Nonstick cooking spray for pan
½ cup/113 g unsalted butter
2 (10-ounce/560 g) bags miniature marshmallows, divided
¾ teaspoon fine sea salt
4 ounces/113 g high-quality white chocolate, coarsely chopped
¾ teaspoon pure vanilla extract
8 cups/256 g crispy rice cereal
For your crispy treat vessel, have ready any baking pan or dish with a capacity of 2 to 2½ quarts/1.9 to 2.4 L—a 9 × 13-inch/23 × 33 cm rectangular pan or casserole dish will do. Spray it lightly with nonstick cooking spray and dab away the excess.
In a 5-quart/475 L heavy-bottomed pot over medium-low heat, melt the butter. Add 15 ounces/425 g of the marshmallows (about 1½ bags) and the salt. Stir often, until the marshmallows have nearly melted. Add the white chocolate and stir until the mixture is smooth. Stir in the vanilla. Lower the heat to its lowest setting and add the cereal. Stir until well blended. Add the remaining 5 ounces/135 g of marshmallows and continue to fold gently until the added marshmallows just begin to melt at the edges, but are still very visible in the mixture.
Remove the pan from the heat and scrape the mixture into the prepared pan. Very gently pat the treat mixture into an even layer, being careful not to compact it. If it’s very warm and sticky, a light spritzing of nonstick cooking spray on your palms will help you pat the mixture into place. Let sit at room temperature until cool, about 45 minutes, before cutting into generous portions. Store any leftovers in an airtight container at room temperature for up to 5 days.