Ingredients
Rice Krispie squares
- 5 tablespoons unsalted butter plus a little more for the spatula
- 10 ounces mini marshmallows one 283 g bag
- 1 teaspoon vanilla extract optional
- 1/4 teaspoon fine sea salt
- 6 cups crisp rice cereal about 160 g
Equipment
- 1 9-by-13-inch baking pan
- 1 Large saucepan
- 1 flexible spatula
- 1 sheet of parchment paper
Instructions
Method
- Line a 9-by-13-inch baking pan with parchment paper, leaving a little overhang. Lightly butter the parchment and the spatula.
- Melt the butter in a large saucepan over low heat. Keep the heat gentle; the butter should not brown.
- Add the mini marshmallows and stir continuously over low heat until smooth. Remove the pan from the burner, then stir in the vanilla and salt.
- Add the crisp rice cereal all at once. Fold quickly from the bottom of the pan until every piece is lightly coated, taking care not to crush the cereal.
- Transfer the mixture to the prepared pan. Press it into an even layer very lightly with the buttered spatula. Cool at room temperature for 30 minutes, then lift out and cut into 12 squares.
Nutrition
Serving: 1 square (1/12 batch)Calories: 170kcalCarbohydrates: 33gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 90mgPotassium: 10mgSugar: 18g
Video
Notes
Do not compact the mixture or the squares will turn dense. Store in an airtight container at room temperature for up to 2 days; freeze between layers of parchment for up to 6 weeks. Product formulas vary, so check every label if you need a gluten-free or gelatin-free dessert. Nutrition is an estimate.
