Rice Krispie Treats

Ingredients

Instructions

1. 1

   Butter a 9×13 inch baking dish — generously. Or line with parchment paper for easy removal. Have all ingredients measured and ready — this recipe moves fast.

2. 2

   In a large heavy-bottomed pot, melt 6 tablespoons of unsalted butter over medium-low heat. Cook 2-3 minutes until the butter starts to brown and smells nutty — this brown-butter step adds a depth of flavor that ordinary recipes lack.

3. 3

   Off the heat, add a 10 oz bag (about 5 cups) of fresh mini marshmallows. Stir constantly with a silicone spatula as they melt — they should be smooth and glossy. Stir in ½ teaspoon of vanilla and a pinch of salt.

4. 4

   Quickly add 6 cups of Rice Krispies cereal. Stir gently until every piece is coated — don't overwork it (too much stirring breaks the cereal and makes the bars dense).

5. 5

   Transfer to the buttered pan. Press down evenly with buttered hands or buttered parchment paper — don't compress hard or you'll make the bars dense. Gentle, even pressure is the goal.

6. 6

   Let cool at room temperature for 30 minutes (don't refrigerate — they get hard). Cut into squares with a sharp knife. Eat within 2 days at room temperature.