Ingredients
Squares
- 4 tablespoons unsalted butter plus more for pan
- 10 ounces mini marshmallows about 5 1/2 cups; use fresh for best melting
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- 6 cups crisp rice cereal such as Rice Krispies
Equipment
- Large heavy saucepan
- 9-by-13-inch pan
- Butter spatula or parchment
Instructions
- Butter a 9-by-13-inch baking pan or line it with parchment. Measure the cereal before melting the marshmallows so you can work quickly.
- Melt butter in a large heavy saucepan over low heat. Add marshmallows and stir until just smooth. Remove from heat; do not cook until browned or bubbly.
- Stir in vanilla and salt. Add cereal in two additions, folding gently until evenly coated. Scrape the bottom and corners so no dry cereal remains.
- Transfer mixture to the pan. With a buttered spatula or parchment, press it into an even layer using light pressure. Packing it firmly makes dense, hard squares.
- Cool at room temperature for 30 minutes, then cut into 12 squares with a lightly buttered knife. Store airtight at room temperature and enjoy while fresh.
Nutrition
Serving: 1squareCalories: 170kcalCarbohydrates: 31gProtein: 1gFat: 4gSodium: 160mg
Video
Notes
Texture: Fresh marshmallows and low heat help squares stay soft. Avoid pressing firmly into the pan.
Allergens: Cereal may contain barley or other grains; butter contains milk. Marshmallow brands may use gelatin. Check labels.
Storage: Keep airtight at room temperature and eat within 2 days for best texture.
Nutrition: Approximate per square; cereal and marshmallow brands vary.
Cost: Estimated US$5.50 for a 12-square pan.
Video: Rice Krispies Canada demonstrates a related preparation. This version adds vanilla and a pinch of salt, and stresses gentle pressing for a softer bite.
