Ingredients:

  • Non-stick cooking spray, as needed (for greasing the pan and equipment)
  • 10 ounces (285 grams) Marshmallows (Mini or Standard)
  • ⅛ teaspoon Fine Sea Salt
  • 1 teaspoon Pure Vanilla Extract
  • 6 cups (150 grams) Crispy Rice Cereal (e.g., Rice Krispies)

Instructions:

  1. Prepare the Pan: Line the 8x8 inch baking pan with parchment paper, allowing some overhang on two sides. Lightly spray the parchment paper and the sides of the pan with non-stick cooking spray.
  2. Prep Equipment: Lightly spray the spatula or spoon you will use for mixing, and lightly spray a separate piece of parchment paper or plastic wrap for pressing the mixture later. This prevents sticking without adding excess butter.
  3. Melt the Marshmallows: Place the saucepan over low heat. Add the marshmallows and salt. Stir constantly until about 70-80% of the marshmallows are melted. Do not allow the mixture to boil or simmer, as high heat toughens the sugar.
  4. Remove from Heat: Once mostly melted and smooth, immediately remove the saucepan from the heat source. The residual heat will melt the remaining lumps.
  5. Flavouring: Quickly stir in the vanilla extract until fully incorporated.
  6. Fold in Cereal: Add the 6 cups of crispy rice cereal to the marshmallow mixture. Using the sprayed spatula, gently and quickly fold the mixture until the cereal is evenly coated. Do not overmix, or the treats will be tough.
  7. Transfer to Pan: Immediately transfer the warm mixture into the prepared 8x8 inch pan.
  8. Press Gently: Place the sprayed parchment/plastic wrap over the mixture. Use your hands to press the mixture lightly and evenly into the pan corners. Avoid pressing too hard, which compacts the cereal.
  9. Chill: Allow the treats to cool completely at room temperature for at least 1 hour, or chill in the refrigerator for 30 minutes for a faster set.
  10. Slice and Serve: Use the parchment sling to lift the treats out of the pan. Place on a cutting board and slice into 12 even squares.