These rice krispie treats are ridiculous. And that’s why I love them more than any other rice krispie treats I’ve ever had.
These aren't your plain-jane, back-of-the-box-recipe crispy rice treats. These are rich and luxurious and vanilla-y because they have extra butter, double the marshmallows and vanilla!
And this recipe makes a big batch! As I've said before, I don't dirty up my kitchen for an 8x8 anything.
If you want to win the bake sale, this is how you do it. Patsy PTA’s store-bought cupcakes ain't got nothing on these babies. And if you really want to blow everybody’s mind, add sprinkles to the top before they set up.
10 cups crispy rice cereal
1/2 cup (1 stick) real, salted butter
2 10-oz. bags miniature marshmallows, divided
1 1/2 teaspoons vanilla extract or vanilla paste
1/4 teaspoon salt
Measure 10 cups of rice cereal and add to a large mixing bowl; set aside.
Line a 13x9 baking pan with aluminum foil then spray lightly with cooking spray; set aside.
Melt butter over low heat in a large pot. Once butter is melted, add all but 2 cups of marshmallows, vanilla and salt. Cook and stir over low heat until marshmallows are completely melted. Once mixture is smooth, add remaining 2 cups of marshmallows and stir to incorporate. Marshmallows will mostly melt but those little lumps that are left are going to add little pockets of marshmallow awesomeness to the treats.
Immediately pour marshmallow mixture over rice cereal and gently stir until cereal is evenly coated.
Spread mixture into prepared pan. Using a spatula or the bottom of a second pan, press the mixture FIRMLY into the pan (do not skip this step - really pack everything down tightly or the treats may not stick together properly). Let treats cool to room temperature uncovered. Once set, remove from pan by lifting up on the aluminum foil then cut into 24-30 squares. Store in an air-tight container.