Ridiculous Rice Krispy Treats

I get so nostalgic when I make Rice Krispy Treats.   They take me back to the late 80’s early 90’s to my high school days when all of my girlfriends and I LOVED to make them, and brought them to every after school function or activity.  They were so easy to make, and soo satisfying (as my kids would say).  “Krispy,” chewy, sweet and we always felt somewhat guilt free…so we would eat square after square until they were all gone.  What was really funny though, even though you would follow exactly what was on the box, sometimes they might be too dry, too hard, too greasy…and that always frustrated me.  I never understood why.  

Little did I know the importance of using the right butter…I mean, I think I probably used margarine…didn’t we all?  And much later realizing that the recipe on the box wasn’t the holy grail!!!!  How was that even possible??? THE, THE Rice Krispy people didn’t realize there is a much better way to make them?  Anyway, my now recipe never fails, and I can’t stop eating square after square even though it is now a guilty pleasure.  

They take minutes to come together and they are the most crowd pleasing treat ever.  I always have two bags of mini marshmallows on hand at all times, for the very reason that they are the perfect last minute addition to any event, gathering or just treating yourself.  

You can always add ⅔ of peanut butter in place of ½ cup of butter and coat the top with melted chocolate if you want that…Rice Krispy, peanut buttery chocolate treat thing!

Ingredients

• ¾ cup of BUTTER (I use salted)

• 2 10oz. Packages of Jet Puffed marshmallows

• 9 Cups of Rice Krispies

• ½ tsp. Pure vanilla extract or paste

• Pinch of sea salt

Instructions

Line a rectangular cake pan with parchment paper.  In a large pot (I use my Le Crueset) melt butter and marshmallows until melted together and beautifully shiny. Add vanilla extract and a pinch of sea salt.  Remove from heat and stir in Rice Krispies and use a rubber spatula to mix thoroughly.  Dump into prepared pan and spread evenly with buttered spatula or hands being careful not to push down mixture too hard.  

-Shelby