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I promise that the second you take a bite of these rice krispie treats, you’ll be addicted. Sorry, try not to eat the whole batch in one sitting!
This recipe calls for a special ingredient– European butter. This ingredient adds so much flavor and prevents the rice krispie treats from being overly sweet, providing a natural, less artificial flavor. European butter has a smaller water content than regular butter, allowing the end product to be much more flavorful. Brands like Kerrygold, Plugra, Open Nature, Challenge Butter, and Sunnyside Farms can be found in the majority of grocery stores.
Ingredients:
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6 tbsp salted European butter (can be substituted for regular salted butter)
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1.5 bags/425 grams of mini marshmallows
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6 cups Rice Krispies cereal
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1 tsp vanilla extract
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Handful of sprinkles
How to make it:
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Line a 13×9 pan with parchment paper, or grease with butter.
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Melt the butter in a large nonstick saucepan over low heat.
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Add in one bag of marshmallows (keep the other half aside) and stir until melted. Keep the heat on low– it will burn if it’s any higher.
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Add vanilla extract, cereal, and the rest of the marshmallows. Stir until the marshmallows begin to melt and the mixture combines. Don’t overstir. The rice krispies will become rubbery.
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Quickly spread into a parchment-paper-lined or greased 13×9 pan using a silicone spatula. Try to make it as even as possible, but be gentle. Don’t pack the mixture in too hard, or the rice krispies will become really hard.
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Sprinkle the sprinkles on top.
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Cool fully for about half an hour. Then, slice it into even sections.
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You can store rice krispie treats in an airtight container, but I doubt they’ll last that long!
