Rice Krispie Treat Recipe

Line a 9x9-inch pan with parchment paper (or foil) with an overhang, and lightly spray with cooking spray. Set aside.

In a very large pot, melt the butter over medium-low heat, stirring occasionally. Once butter is melted, reduce heat to low. Add 8 cups (340g) of the mini marshmallows. Stir constantly until marshmallows are just melted.

Remove from heat and stir in salt, vanilla extract, and cereal. Stir until the cereal is well coated. Once mixed in, add remaining 2-1/2 cups of marshmallows. Stir until everything is well incorporated.

Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and gently press the mixture into the pan. Avoid pressing too hard to keep the treats soft and chewy. Let cool for about 30 minutes.

Optional White Chocolate Topping: While the treats cool, add white chocolate and vegetable oil to a microwave-safe bowl. Microwave in 15-second bursts, stirring between each burst until chocolate is melted and smooth. Transfer melted chocolate to a resealable plastic bag, cut off the tip, and drizzle evenly over the bars. Immediately add sprinkles and let chocolate harden at room temperature.

Use the parchment overhang to lift the bars out of the pan. For easier cutting, run a sharp knife under hot water, dry it, and slice the bars. These treats are best enjoyed the same day.