Rice Krispie Marshmallow Bars (Ready-to-Print Version)
Sweet marshmallow squares join crispy rice cereal and browned butter for easy, nostalgic treats everyone loves.
# What You’ll Need:
→ Main Ingredients
01 -
6 cups crispy rice cereal
02 -
5 cups mini marshmallows, divided
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0.5 cup unsalted butter
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0.5 teaspoon pure vanilla extract
05 -
0.25 teaspoon salt
# Step-by-Step Guide:
01 -
Line a 9x13-inch baking pan with aluminum foil and lightly butter the foil to prevent sticking.
02 -
Melt unsalted butter in a large, light-colored pot over medium heat, stirring constantly, until the butter develops a golden brown color and nutty aroma—about 5 to 8 minutes. Remove immediately from heat.
03 -
Add 4 cups of mini marshmallows to the browned butter, stirring until mostly melted and smooth. If needed, return to low heat while stirring continuously.
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Once marshmallows are melted, sprinkle in salt and pour in vanilla extract. Stir thoroughly to combine.
05 -
Add crispy rice cereal to the pot, folding the mixture rapidly with a wooden spoon or silicone spatula to coat the cereal evenly with the marshmallow mixture.
06 -
Before the mixture cools, gently fold in the remaining 1 cup of mini marshmallows, allowing them to partially melt for texture.
07 -
Transfer the mixture promptly into the prepared baking pan. Using a buttered spatula or the leftover butter wrapper, press the mixture into an even, compact layer without compressing too firmly.
08 -
Allow the treats to set at room temperature for approximately 1 hour. Once firm, lift out the block using the foil and cut into uniform bars with a sharp knife.
# Handy Tips:
01 -
Having all ingredients measured and equipment ready ensures efficiency, as the mixture sets quickly once the cereal is added.
02 -
Use a light-colored pan for browning butter, as it enables better monitoring of color changes and prevents burning.
03 -
Store treats in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.