Rice Krispie Marshmallow Bars (Printer-Friendly)
Crispy cereal bars with gooey marshmallow and browned butter come together in minutes. Irresistible for all ages.
# List of Ingredients:
→ Base Mixture
01 -
8 tablespoons unsalted butter
02 -
1/2 teaspoon kosher salt
03 -
2 teaspoons pure vanilla extract
04 -
16 ounces mini marshmallows, divided (about 10 cups total)
05 -
7 cups crisped rice cereal
# Preparation Steps:
01 -
Line a 9x13 inch baking pan with aluminum foil, allowing overhang for easy removal. Lightly butter the foil to prevent sticking.
02 -
In a large, light-colored pot, melt the butter over medium heat, stirring constantly. Continue cooking for 5 to 8 minutes until the butter turns golden brown with toasted milk solids and a nutty aroma. Immediately remove from heat.
03 -
Add 12 ounces (about 6 cups) of mini marshmallows to the browned butter. Stir until melted. Return the pot to low heat if necessary, stirring constantly to avoid burning.
04 -
Sprinkle in the kosher salt and pour in the vanilla extract. Stir thoroughly to combine.
05 -
Gradually add the crisped rice cereal, stirring quickly and thoroughly with a wooden spoon to evenly coat each grain before the mixture sets.
06 -
Fold in the remaining 4 ounces (about 2 cups) of mini marshmallows. Stir gently, allowing them to soften slightly without completely melting.
07 -
Transfer the mixture to the prepared pan. Using a buttered spatula or butter wrapper, gently press into an even layer without compacting excessively.
08 -
Let rest at room temperature for 60 minutes until firm. Remove from the pan by lifting the foil, transfer to a cutting board, peel down the foil, and slice into uniform bars using a large sharp knife.
# Additional Suggestions:
01 -
Work quickly as the marshmallow mixture sets fast. Having all ingredients measured and tools ready is essential for consistent results.
02 -
Use a light-colored pan to monitor the butter as it browns and avoid burning.
03 -
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
04 -
Individually wrap bars and freeze in sealed bags for up to 3 months.