South Your Mouth · Feb 9, 2015

Best EVER Rice Krispie Treats

These rice krispie treats are ridiculous. And that’s why I love them more than any other rice krispie treats I’ve ever had.

These aren't your plain-jane, back-of-the-box-recipe crispy rice treats. These are rich and luxurious and vanilla-y because they have extra butter, double the marshmallows and vanilla!

Extra butter.

Double marshmallows.





And this recipe makes a big batch! As I've said before, I don't dirty up my kitchen for an 8x8 anything.

If you want to win the bake sale, this is how you do it. Patsy PTA’s store-bought cupcakes ain't got nothing on these babies. And if you really want to blow everybody’s mind, add sprinkles to the top before they set up.

Best EVER Rice Krispie Treats
10 cups crispy rice cereal
1 cup (2 sticks) real, salted butter
2 10-oz. bags miniature marshmallows
1 1/2 teaspoons vanilla extract or vanilla paste
1/4 teaspoon salt

Measure exactly 10 cups of rice cereal and add to a large mixing bowl (not more, not less – it has to be 10 cups for the magic to happen); set aside.

Line a 13x9 baking pan* with aluminum foil then spray lightly with cooking spray; set aside.

Melt butter over low heat in a large pot. Once butter is melted, add marshmallows, vanilla and salt. Cook and stir over low heat until marshmallows are melted and everything is completely mixed together. If marshmallows start to brown, remove from heat and keep stirring until everything is well combined.

Immediately pour marshmallow mixture over rice cereal and gently stir until cereal is evenly coated.

Spread mixture into prepared pan. I use a rubber spatula to get it nice and level then use another 13x9 pan to smoosh everything down nice and evenly. Let treats cool to room temperature uncovered. Once set, remove from pan by lifting up on the aluminum foil then cut into 24 squares. Store in an air-tight container.

*I use a squared edge 3-quart 13x9 baking pan

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