A gourmet twist on the classic, my rice krispie treats recipe uses extra marshmallows, premium butter, and a splash of vanilla extract. Less than 30 minutes to prepare!

Recipe: sugarspunrun.com/rice-krispie-treats/

Ingredients
6 Tablespoons (85 g) European salted butter*, cut into 6 pieces
15 oz (425 g) miniature marshmallows this is generally 1 ½ bags, 8 ½ cups
1 teaspoon pure vanilla extract
6 cups (175 g) Rice Krispies cereal
3 Tablespoons colored sprinkles optional

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Instructions
00:00 Introduction
00:35 Lightly grease a 13×9 pan with butter or line with parchment paper and set aside.
02:02 Place butter in the bottom of a large saucepan over medium-low heat. Stir occasionally until butter is completely melted.
02:47 Add 10 oz (about 5½ heaping cups) of marshmallows and stir until just melted. Keep your heat below medium and stir frequently, this will take a bit of time for the marshmallows to melt but too-high heat can cause your rice krispie treats to come out too hard.
03:05 Stir in vanilla extract, and then add rice krispies cereal and remaining marshmallows (5oz/about 2 ½ heaping cup). Stir until ingredients are combined and additional marshmallows are just beginning to melt.
03:58 Scatter sprinkles over the mixture and briefly stir to combine. Immediately transfer mixture to prepared 13×9 pan and use a silicone spatula or your hands to gently pat rice krispie treats down evenly into pan (don’t over-handle them or this will also make them come out too hard).
04:58 Allow Rice Krispie Treats to cool completely at room temperature before cutting and serving — about 30-60 minutes.

Notes
Butter
You can substitute with regular salted butter, but I really like the flavor and quality of European.
Storing
Store in an airtight container at room temperature for up to 5 days. I do not recommend refrigerating or freezing.

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