Ingredients
7 cups of Rice Krispie
5-6 tbsp of butter
7 cups of mini marshmallows
1/4 tsp of salt (and extra for sprinkling later)
1 tbsp of vanilla extract
Parchment paper for shaping
Directions
1. In a large pot or skillet over medium low heat, melt 6 tbsp of butter. Keep stirring the butter until it’s browned (about 5-7 minutes) – when you start to see brown bits with a rich amber color, that’s when you know your butter is browned. Turn the heat to low.
2. Add in 6 cups of marshmallows (I like to save the last cup to add in at the end for marshmallow chunks.) If you’d like your Rice Krispie treats on the sweeter side, you can add an extra cup of marshmallows.
3. Stir in 1 tbsp of vanilla extract and 1/4 tsp of salt. Mix them in well with the melted marshmallows.
4. Turn off heat and add in 7 cups of Rice Krispies. Mix until Rice Krispies is evenly covered in melted marshmallows.
5. Add in the last cup of marshmallows. I like to fold them in so that they melt a little.
6. Transfer the Rice Krispies mixture to a non-stick baking pan or parchment paper to help shape the treat. Gently press as you shape but don’t press too hard making them too compact.
7. Once you have your desired shape, let it set for 30 minutes. Once set, sprinkle salt flakes on top, cut into smaller pieces and enjoy!!
