Ingredients
Scale
3/4 cup (1.5 sticks) unsalted butter
2 (10-ounce) bags mini marshmallows
1/2 teaspoon pure vanilla extract
heavy pinch salt
9 cups crispy rice cereal
Instructions
- Lightly grease a 9×13-inch baking pan — we like to use the butter wrapper but non-stick spray works well too. Set aside.
- Reserve 1 cup of marshmallows for adding at the end of cooking.
- Melt the butter over medium heat in a very large pot. You can cook the butter until just melted or cook for 4 to 5 additional minutes to brown the butter.
- Once melted, add the marshmallows. dd the sweetened condensed milk, if using. Stir the mixture until the marshmallows are completely melted.
- Remove from heat, then immediately stir in the vanilla extract and salt. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.
- Transfer mixture into the prepared pan. Gently spread mixture to fit the pan.
- Allow treats to set for about 1 hour at room temperature or until cool to the touch.
- Top with melted chocolate and sprinkles, if using.
- Cover tightly if leaving out for more than a few hours.
- Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.