Rice Krispie Treats

Rice Krispie Treats

Ingredients:

12 TBSP  (1 1/2 sticks) butter

2- 10 oz bags mini marshmallows, divided

3/4 tsp vanilla

1/2 tsp salt

8 1/2 cups of Rice Krispies cereal

Directions:

Line a 9x13 inch pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.

In a large pot, melt the butter over medium heat (save the wrappers for pressing the mixture into the pan). After the butter melts, it will begin to bubble, foam, and turn golden brown around the edges. Once the butter has turned golden brown and smells nutty (watch carefully.... the butter can burn quickly), remove from heat and add the remaining marshmallows, vanilla, and salt.

Place the pot over low heat and stir the mixture with a wooden spoon/spatula until the marshmallows are completely melted. Remove the pan from the heat and add cereal. Stir until evenly combined. Add the reserved (2 cups) marshmallows and stir until they are softened and partially melted. You want pockets of goo. Transfer the mixture to the prepared pan, and using the butter wrappers/damp fingers, press the mixture into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.

Use the foil overhang to lift the treats onto a cutting board, and cut into however big of bars you like! Store in an airtight container for 2 days at room temp

Note: To freeze, place in layers separated by wax paper in and airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.