Ingredients:

  • 1/2 cup (113g) unsalted butter, preferably European-style
  • 10 oz (283g) mini marshmallows
  • 4 cups (200g) mini marshmallows, kept separate for folding
  • 6 cups (160g) Rice Krispies cereal
  • 1.5 teaspoons pure vanilla extract
  • 1/2 teaspoon fine sea salt

Instructions:

  1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment and a silicone spatula with butter or non-stick spray.
  2. In a large, heavy-bottomed pot, melt the 1/2 cup of unsalted butter over low heat until it begins to foam slightly.
  3. Add the 10 oz of mini marshmallows and the fine sea salt to the melted butter. Stir constantly until the marshmallows are approximately 90% melted, then immediately remove the pot from the heat.
  4. Stir in the vanilla extract. Quickly fold in the Rice Krispies cereal and the remaining 4 cups of un-melted mini marshmallows until the cereal is evenly coated and the whole marshmallows just begin to soften from the residual heat.
  5. Transfer the mixture to the prepared pan. Use the greased spatula to gently spread the mixture to the edges. Do not pack it down; use a light touch to preserve air pockets for a soft texture.
  6. Allow the treats to cool at room temperature for at least 30 minutes before lifting from the pan and slicing into 16 squares. This passive cooling time is crucial for texture.