Ingredients:

  • 6 tbsp (85g) unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 10 oz (280g) mini marshmallows
  • 6 cups (1L) Rice Krispies cereal
  • ½ tsp (3g) flaky sea salt

Instructions:

  1. Place 6 tbsp (85g) unsalted butter in a large heavy bottomed pot over medium heat. Melt and stir constantly until the butter foams, subsides, and small brown specks form at the bottom with a toasted hazelnut aroma.
  2. Immediately remove from heat and stir in 1 tsp (5ml) vanilla extract. Note: Adding vanilla now prevents the alcohol from evaporating too quickly.
  3. Turn the heat to low and add 10 oz (280g) mini marshmallows. Stir gently and consistently until the marshmallows are just melted and smooth.
  4. Remove from heat the moment the last lump disappears. Note: Overheating here leads to rock hard treats.
  5. Remove the pot from the heat entirely. Gently fold in 6 cups (1L) Rice Krispies cereal using a rubber spatula until every piece is evenly coated.
  6. Transfer the mixture to an 8x8 inch baking pan lined with parchment paper.
  7. Use your fingers to gently press the mixture into the corners without packing it down firmly.
  8. Sprinkle ½ tsp (3g) flaky sea salt evenly across the top while the mixture is still tacky.
  9. Allow the treats to set for 30 minutes before slicing into 16 squares.