Ingredients

• 120 g or 1/2 cup unsalted butter

• 1.25 L or 5 cups miniature or 40 regular (250 g pkg) marshmallows

• 2 ml or 1/2 tsp vanilla extract (optional)

• 1.5 L or 6 cups Rice Krispies® cereal

Directions

1. Lightly grease a 9x9” pan. Line with parchment paper for easy removal. Set aside.
2. Add the butter to a large saucepan over medium heat. Allow the butter to melt and cook for 5-8 minutes stirring constantly to prevent burning, until the butter begins to turn a golden brown, becomes less foamy, and the milk solids in the butter begin to brown on the bottom of the pan.
3. Once the butter has browned, turn to low heat and immediately add the marshmallows to the saucepan. Continue to cook, stirring continuously until the marshmallows have fully melted.
4. Stir in the vanilla extract and add the Rice Krispies® cereal. Stir until the cereal is well coated and empty the saucepan into the prepared pan. Press into the pan using a lightly buttered spatula. Allow them to cool for 10-12 minutes before cutting into squares.

Note In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.

Mess and Clean-Up

• You can line your baking pan with parchment paper or waxed paper to cut down on mess.
• Grease your spatula or spoon before combining the melted ingredients with the Rice Kripies® cereal.
• When pressing down the treats, to avoid sticky fingers. Try wetting your hands, using the butter stick wrapper or waxed paper.

Recipe Hacks

• The (optional) vanilla extract enances the taste of the treats.
• Use a smaller pan to make thicker treats.
• Add candies or frosting for easy decorations.