In my opinion, this is the PERFECT recipe for Rice Krispies Treats!

Here are a few key tips to achieve the perfect Rice Krispies Treats…
First, a good amount of salt balances out the sweetness.  Second, melting the marshmallows gently helps prevent the sugars from caramelizing, which can turn your treats hard and dry. Third, brown butter brings such an amazing depth of flavor. And lastly, SPRINKLES!!!  They just make everything better!  You can double the recipe in a 9X13 pan.

Enjoy,

xoxo

SiLLibake

BEST Rice Krispies Treats

The ONLY recipe you need!

Yield: 12-16 Squares

Prep Time: 5 MINUTES

Cook Time: 5-7 MINUTES

Total Time: 10-12 MINUTES

Ingredients:

½ cup/113 grams unsalted butter, preferably European-style, plus extra for greasing
1 (12-ounce/340-gram) bag marshmallows (preferably standard size)
1 teaspoons kosher salt
2 teaspoon vanilla extract
6 cups/180 grams Rice Krispies cereal
Rainbow sprinkles (optional, but highly recommended)
Directions:

Butter a 9-inch square baking pan.
In a large pot, melt the butter over medium heat until it starts to foam, about 3 minutes. Reduce heat to low and continue to cook, stirring constantly with a silicone spatula, until the bubbling stops and the little specks of milk solids begin to turn golden, another 2 to 3 minutes. Watch carefully at this stage; you want the milk solids to go from golden to a medium-dark brown, but not black.
Immediately turn off the heat and add the marshmallows to the pot to stop the butter from cooking any further. Stir to coat all the marshmallows in the hot, browned butter until they’re well coated and begin to soften, about 1 minute.
Return heat to LOW, add the salt and stir until the marshmallows are almost smooth (some small lumps are OK), 1 to 2 minutes more. Be patient at this stage; you want the marshmallows to melt evenly and gently, softening all the way through without reaching a boil. (If you apply too much heat, the sugars can caramelize and you could end up with harder Rice Krispies treats.) Turn off the heat. Stir in the vanilla. Add the cereal and, using a large silicone spatula, fold the mixture until all the cereal is coated.
Pour into the prepared baking pan. Using the spatula, gently push and pull the cereal to spread out to fill the pan. (For the most delicate, fluffiest treats, avoid pressing down, as you don’t want to pack them in.)
While still warm, top the treats with rainbow sprinkles. Let cool for at least 30 minutes to set before cutting.
Once cool, remove from the pan and transfer to a cutting board. Using a serrated knife, cut it into a 4-by-4 grid to get 16 squares. Treats keep best for up to 5 days, stored in an airtight container at room temperature. Enjoy!
Recipe Inspired By Scott Loitsch

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