Ingredients:

  • 6 Tablespoons unsalted butter
  • 10 oz mini marshmallows (for melting)
  • 1 cup mini marshmallows (reserved for folding)
  • 6 cups rice cereal
  • 1 teaspoon vanilla extract
  • Pinch salt (optional)

Instructions:

  1. Brown the butter: Melt the 6 Tablespoons of unsalted butter in a large pot or Dutch oven over medium-low heat. Continue heating until the milk solids separate and turn light brown and nutty, about 3–5 minutes.
  2. Melt marshmallows: Reduce the heat to the absolute lowest setting. Add the 10 oz of mini marshmallows and stir constantly until they are about 80% dissolved and the mixture is smooth and velvety. Immediately remove the pot from the heat.
  3. Flavoring: Stir in the 1 teaspoon of vanilla extract and the pinch of salt, mixing quickly until combined.
  4. Add cereal: Working quickly, add the 6 cups of rice cereal and gently fold it into the marshmallow mixture using a rubber spatula until the cereal is evenly coated.
  5. Add whole marshmallows: Fold in the reserved 1 cup of whole mini marshmallows. Do not overmix; the goal is to leave pockets of whole marshmallows intact for maximum chewiness.
  6. Press: Transfer the mixture into a 9x13 inch pan (lightly buttered or lined with parchment paper). Use the spatula to gently press the mixture evenly into the pan. Do not pack too tightly, as this results in hard bars.
  7. Cool: Let the treats cool completely on the counter for at least 1 hour before cutting into 12 large bars.