Buttery Crispy Marshmallow Squares (Print Version)
# Ingredients:
→ Main components
01 -
5 ½ cups of Rice Krispies
02 -
One 10-ounce package of large marshmallows
03 -
1 stick of salted butter (½ cup), cut into 8 chunks
04 -
½ teaspoon of pure vanilla extract
→ Garnish
05 -
Flaky sea salt (if desired, for finishing)
# Instructions:
01 -
Warm your oven to 450°F and line two baking sheets with foil. Scatter Rice Krispies across one sheet and bake for 3-5 minutes. Stir them once per minute until they become golden and give off a nutty aroma.
02 -
Coat your second foil-lined sheet with cooking spray and spread marshmallows in a single layer. After your cereal cools, switch oven to broil. Brown the marshmallows for 30-60 seconds until golden on top. Don't leave them unattended.
03 -
In a big pot, melt butter over medium heat. Continue stirring for 5-7 minutes until it changes to gold and smells nutty. Turn down heat, add the marshmallows, and mix until smooth. Stir in vanilla.
04 -
Pour your browned cereal into the pot. With heat on low, gently fold until all cereal bits are covered with the marshmallow mix.
05 -
Pack the mixture into a greased 8x8 or 9x9 dish. Use a greased measuring cup to flatten the surface evenly. Add sea salt sprinkle if you want. Let cool fully before slicing into squares.
# Notes:
01 -
Mini marshmallows will brown way quicker than big ones, so watch them carefully
02 -
Never step away from browning butter. It can turn from perfect to ruined in just moments
03 -
Move fast when pressing the mix into your pan since it hardens quickly