My kids love these. And if I’m being honest, I do too. Do not leave me alone with a pan of Rice Krispy treats because I could hurt myself. These things are dangerously addictive.
They’re super gooey too. Not the dry, sad kind you get from a store. These pull apart in soft stretches of marshmallow and butter, the kind where everyone goes back for “just one more piece” and suddenly half the pan is gone.
They are simple, fast, and perfect for days when you want something sweet without overthinking it. The browned butter and salt makes all the difference.
Ingredients
12 tablespoons Kerrygold butter
2 bags mini marshmallows (10 ounces each), 2 cups reserved
8 cups Rice Krispies
2 teaspoons vanilla extract
Kosher salt
Step 1. Brown the butter
Heat a large pot over medium. Melt the butter and let it foam and bubble. Shake the pan a few times to help it cook evenly.
It will turn golden and smell nutty and toasty after about 3 to 5 minutes.
Step 2. Melt the marshmallows
Add both bags of marshmallows, minus the 2 cups you set aside.
Season with a good pinch of kosher salt.
Stir until everything melts into a glossy, creamy mixture.
Step 3. Mix in the cereal
Turn off the heat.
Add the Rice Krispies and mix well until each piece is coated.
Now add the vanilla extract
Step 4. Add the gooey pockets
Fold in the remaining 2 cups of marshmallows. They will soften just enough to form pockets of chewy, melty marshmallow throughout the treats.
Step 5. Press into the pan
Line a 9 x 13 inch pan with an aluminum foil sling and butter the foil.
Pour the mixture in and gently press it down with a spatula or with the butter wrapper.
Do not compact it too hard. You want light and airy, not dense.
Step 6. Cool and slice
Let cool completely. Use the sling to lift the entire slab out and slice into squares.
Notes
These keep beautifully at room temperature but they rarely last long enough to matter.
Perfect for school lunches, bake sales, weekend treats, or just because.
An all-day tomato meat sauce that tastes like home. Slow-cooked with soffritto, beef, tomatoes, and optional mushroom tea, this cozy bowl of spaghetti is pure comfort — the kind of meal that makes the whole house smell like love.
A cozy onion broth udon inspired by a bowl I used to order during my Wall Street days — now a family favorite. Sweet onions, smoky bacon, mushroom “noodles,” tender shabu-shabu beef, and a quick 국밥 twist for the leftovers.
A cold, rainy day in Northern Virginia calls for the classics: a crunchy sourdough grilled cheese and a silky homemade tomato soup that warms you from the inside out.
Made with Bullet