Description
These soft, buttery marshmallow squares are the kind of simple treat that disappears faster than you expect.
Ingredients
Scale
- 0.83 cup unsalted butter (cut into pieces so it melts evenly)
- 22 oz mini marshmallows (divided from fresh soft bags)
- 0.6 teaspoon vanilla extract (pure for best flavor)
- 0.1 teaspoon fine salt (just enough to balance sweetness)
- 10 cups crispy rice cereal (fresh and crunchy for best texture)
Instructions
- Line a 9×13-inch pan with parchment paper and lightly coat the surface so nothing sticks.
- Place the butter in a very large pot over medium heat and let it melt completely before adding the marshmallows, then stir until the mixture becomes smooth and fully melted.
- Take the pot off the heat and immediately stir in the vanilla and salt until evenly distributed.
- Add the cereal and gently fold until every piece is coated with the marshmallow mixture.
- Scoop the mixture into the prepared pan and use a lightly greased spatula to spread it out, then gently press it in without compacting it.
- Let the slab rest at room temperature for at least one hour so it can firm up before cutting.
- Lift the slab out using the parchment edges and slice into even squares.
Notes
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Fat: 10 g
- Carbohydrates: 28 g
- Protein: 2 g