Ingredients
Scale
- 6 cups crispy toasted rice cereal
- 10 ounces (1 bag) fresh mini marshmallows
- 1/2 cup unsalted butter (1 stick)
- 1 whole vanilla bean (split and scraped) or 1 tablespoon vanilla bean paste
- 1/2 teaspoon fine sea salt
- Extra marshmallows for folding in (optional, about 1 cup)
Instructions
- Step 1: Prepare the Pan and Vanilla. Grease a 9×9 inch square baking pan with butter or line it with parchment paper, leaving an overhang on the sides for easy removal. Take your vanilla bean, slice it lengthwise with a sharp paring knife, and scrape out all the tiny black seeds. Set these aside. Measure out your cereal into a large bowl so it is ready to go the moment the marshmallows melt.
- Step 2: Melt the Butter and Marshmallows. In a large pot or Dutch oven, melt the butter over low heat. Once the butter is melted and starts to foam, stir in the vanilla bean seeds and sea salt. Add the marshmallows and stir constantly with a heat-resistant spatula. Keep the heat low to avoid scorching the sugar. Continue stirring until the marshmallows are completely smooth and combined with the vanilla-flecked butter.
- Step 3: Fold and Set. Remove the pot from the heat immediately. Gently fold in the crispy rice cereal until every piece is evenly coated in the marshmallow mixture. If you want extra gooey pockets, toss in an extra cup of mini marshmallows now. Transfer the mixture to your prepared pan. Use a piece of buttered parchment paper to lightly press the mixture into the corners. Do not pack it down tightly, or the treats will be hard. Let them cool at room temperature for at least 30 minutes before slicing into squares.
- Cook Time: 20 minutes