Ingredients
Equipment
Method
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- Melt the butter in a large saucepan over low heat. Keep the heat gentle so the butter does not brown or burn.
- Add vanilla and salt, then stir in the mini marshmallows. Cook over low heat, stirring constantly, until smooth and completely melted.
- Remove the saucepan from the heat immediately. Add the crispy rice cereal and fold gently until every piece receives an even coating.
- Fold in chocolate chips quickly if using. Work gently because the warm mixture can melt the chocolate and make the bars softer.
- Transfer the mixture to the prepared pan. Lightly butter your hands or use parchment paper to press it into an even layer.
- Press gently for soft, chewy treats or more firmly for compact, denser squares. Do not crush the cereal excessively, or you will lose the crunch.
- Sprinkle the surface with colorful sprinkles if desired. Let the treats cool at room temperature for 30 to 45 minutes until set but still slightly soft.
- Lift the slab from the pan using the parchment overhang. Cut into 12 squares with a lightly buttered knife and serve.
Notes
For softer, chewier treats, melt the marshmallows slowly and avoid cooking them longer than necessary. For firmer, crispier squares, press the mixture more firmly into the pan, but avoid compacting it excessively. Add peanut butter, cocoa powder, chocolate chips, crushed cookies, dried fruit, sprinkles, or flavored marshmallows for variations. Handle the warm mixture quickly during assembly because it becomes harder to spread as it cools. For clean cuts, lightly butter the knife between slices. Store airtight at room temperature for up to 3 days. To freeze, wrap individual squares tightly and place them in a freezer-safe container for up to 6 weeks. Thaw at room temperature before serving. Avoid refrigerating unless necessary because cold storage can make the treats noticeably harder.