Rice krispies were one of my favorite treats growing up. I always felt like one little rectangle in its blue foil wrapper was never quite enough and would always have to go back for more. So nostalgic whenever I eat these. Good thing I can make as many and eat as many as I want now without being restricted by parents!

This recipe is featured on Food52 from TheLastWonton. I've also added a little bit of vanilla to the recipe. The recipe is SO easy with only a few extra touches to how you make regular rice krispies. In this case, I would have to say browning the butter for its nutty flavor and adding a pinch of salt and vanilla kick these rice krispies up a notch! 

Makes about 20 square-ish treats

1/2 cup unsalted butter (1 stick)
1/4 teaspoon sea salt
1/2 teaspoon vanilla
1 10-ounce bag of mini marshmallows (6 cups)
6 cups Rice Krispies (about 1/2 of a 12-ounce box)

  1. Thoroughly butter a baking sheet or line pan with parchment paper (I like using parchment paper for easier clean up).
  2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Add sea salt and vanilla. Stir frequently and scrape up any bits from the bottom. Don't take your eyes off the pot as the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
  3. As soon as the butter takes on a nutty color, reduce to low heat and stir in the marshmallows until melted and smooth.
  4. Remove the pot from the stove and gently fold in the cereal until combined.
  5. Transfer mixture onto the buttered/lined pan and press flat with your hands or rubber spatula. 
  6. Cool, cut into squares (or whatever shapes your heart desires), and enjoy!
FoodSelina LeeComment