The Ultimate Spring Break Treat: Perfected Rice Krispies Squares

• 1/4 cup (4 tablespoons/57g) butter (plus extra for greasing pan)
• 4 cups miniature marshmallows, white
• 1/2 teaspoon vanilla extract (optional, for flavour)
• A pinch of salt (optional, balances sweetness)
• 5 cups crispy rice cereal (e.g., Rice Krispies)
• *Extra 1 cup mini marshmallows, optional (to fold in at the end for gooey pockets)*

Instructions

1. 1

   Line a 9×13 inch (23×33 cm) pan with foil or wax paper and lightly butter it. Set aside.

2. 2

   In a large saucepan, melt the butter over low heat. (For deeper flavour, let the butter cook a bit longer until it turns golden brown and smells nutty, then remove from heat briefly to avoid burning.)

3. 3

   Stir in the 4 cups (960 ml) of mini marshmallows. Cook over low heat, stirring constantly, until the marshmallows are fully melted and blended with the butter. Remove from heat.

4. 4

   Stir in the vanilla extract and salt into the melted marshmallow mixture.

5. 5

   Pour in the rice cereal. Using a wooden spoon or spatula, stir until the cereal is evenly coated in the marshmallow mixture. Work fairly quickly before the mixture cools and stiffens.

6. 6

   If you want extra gooey bits, fold in the additional 1 cup (240 ml) of mini marshmallows off the heat. Do not stir too much – you want streaks of partially melted marshmallow in the mix.

7. 7

   Transfer the mixture to the prepared pan. Using a buttered spatula or a piece of waxed paper, press the cereal mixture firmly and evenly into the pan. (Be gentle – you don't want to crush the cereal.)

8. 8

   Let the pan cool at room temperature until the treats firm up (about 30 minutes to 1 hour). Then lift the block out by the foil or wax paper, place on a cutting board, and cut into squares (about 2-inch (5 cm) squares is standard). Serve and enjoy!