Rice Krispy Recipe

Prepare pan and measure

Lightly grease a 9x9-inch (or similar sized) square baking pan with cooking spray or 1 tablespoon butter. Line the pan with parchment paper or foil if desired, leaving an overhang for easy removal. Measure out 6 cups of rice cereal and have marshmallows and butter ready.

In a medium heavy-bottomed saucepan, melt 3 tablespoons unsalted butter over low to medium-low heat. Once the butter is melted and foaming slightly, add 10 cups mini marshmallows and a pinch of fine salt. Stir continuously with a heatproof spatula or wooden spoon until marshmallows are completely melted and smooth (about 3–5 minutes). Remove the pan from heat and immediately stir in 1 teaspoon pure vanilla extract.

Pour the 6 cups rice cereal into a large mixing bowl (or into the saucepan if it is large enough). Immediately pour the hot marshmallow-butter mixture over the cereal. Using a lightly buttered or sprayed spatula (or lightly buttered hands), fold the mixture together with firm, quick strokes until the cereal is evenly coated. Work quickly before the marshmallow sets.

Transfer the coated cereal into the prepared pan. Using a piece of parchment, wax paper, or a lightly buttered spatula, press the mixture evenly into the pan to about 1-inch thickness. Press firmly but do not compact so much that the bars become hard. If topping with melted chocolate or sprinkles, drizzle or scatter now while the surface is still slightly warm. Let the pan sit at room temperature for at least 30 minutes to firm up.

Once set, lift the slab out using the parchment overhang. Place on a cutting board and cut into 12 equal bars with a sharp knife (for cleaner cuts, grease the knife or warm it under hot water and dry before slicing). Serve immediately or store in an airtight container at room temperature for up to 3 days.