Homemade Rice Krispie Treats

Prepare

1. Line a 9x13” baking pan with foil or parchment paper, then spray with nonstick cooking spray.  Set aside.
2. Measure out 3 cups of the mini marshmallows and set those aside.

Melt butter and marshmallows

1. Add butter to a large stockpot or saucepan, then heat over MED heat.  Once butter is melted, add all the remaining marshmallows (except for the 3 cups you measured out already).  Reduce heat to LOW and stir until completely melted.
2. Stir in salt and vanilla, then remove from heat.

Combine

1. ** I find that lightly spraying a rubber spatula with nonstick spray helps with the cereal not clumping up too much on the spatula as you stir. **
2. Add cereal and the 3 cups of marshmallows you set aside, stirring until all the cereal is coated.

Assemble

1. Transfer mixture to the prepared baking pan.  Spray your hands lightly with nonstick cooking spray, then gently press into the pan, until evenly spread out.  ** Try not to press too hard, or they’ll be so tightly compacted they’ll be hard to eat.  You want to use the least amount of force necessary to spread them into the pan. **

Set and serve

1. Let sit at room temperature for 30 minutes to an hour.  Then lift the bars out of the pan using the foil or parchment paper and slice into squares or desired shapes.