Ingredients:

  • Tablespoons (85g) Unsalted Butter
  • (10-ounce) bag (283g) Miniature Marshmallows (separate about 1 cup for later mixing)
  • teaspoon Pure Vanilla Extract
  • cups Puffed Rice Cereal (level cups, do not pack)
  • /8 teaspoon Fine Sea Salt

Instructions:

  1. Line a 9x9 inch (or 8x8 inch) baking pan entirely with parchment paper, ensuring an overhang on two sides to easily lift the finished treats out later. Lightly grease the paper with a touch of non-stick spray or butter.
  2. In a large saucepan over low heat, gently melt the unsalted butter until just liquid. Do not let it brown or burn.
  3. Remove the pan from the heat. Add all but about 1 cup of the marshmallows. Stir continuously with a silicone spatula until the marshmallows are mostly melted and smooth. Crucially, do not return the pan to direct heat, as this toughens the mixture.
  4. Once smooth, immediately stir in the vanilla extract and salt until fully incorporated.
  5. Fold in the reserved 1 cup of marshmallows (if using for extra pull) and gently fold in the puffed rice cereal until it is evenly coated. Work quickly but gently to avoid crushing the cereal.
  6. Transfer the mixture immediately to the prepared pan. Using the back of a lightly buttered spatula or a piece of wax paper, gently press the mixture evenly into the pan. Do not compress too tightly; press just until level.
  7. Allow the treats to cool completely at room temperature (about 1–2 hours) before lifting them out using the parchment handles.
  8. Slice into 12 even squares using a sharp, lightly oiled knife and serve.