Ingredients:

  • 4 tablespoons (57g) unsalted butter, plus more for greasing the pan
  • 10 ounces (283g) marshmallows, regular or mini (about 40 large or 4 cups mini), plus an extra 2 cups (113g) reserved
  • 6 cups (170g) Rice Krispies cereal
  • 1/4 teaspoon salt

Instructions:

  1. Grease a 9x13 inch baking pan with butter or line with greaseproof paper, leaving an overhang for easy removal.
  2. In a large saucepan over low heat, melt the butter.
  3. Add most of the marshmallows (the 10 ounces) to the melted butter and stir constantly until completely melted. Remove from heat.
  4. Stir in the salt.
  5. Add the Rice Krispies cereal and the reserved 2 cups of marshmallows to the melted marshmallow mixture. Gently fold until the cereal is evenly coated, being careful not to crush the cereal.
  6. Transfer the mixture to the prepared baking pan. Gently press the mixture evenly into the pan using a spatula or your fingers (lightly greased or dampened to prevent sticking). Do not over-compress! This is key!
  7. Let the rice crispy treats cool and set completely at room temperature or in the refrigerator for about 30 minutes before cutting into squares.
  8. Cut into 16 squares and serve.