The Best Rice Krispy Treats

Start by lining a 9x13 baking dish with parchment paper or wax paper. You can also use aluminum foil but make sure to spray it with non-stick spray, it can get sticky. Set the pan aside to use later

In a large pot or a dutch oven, melt 3/4 cup of butter over low heat. Be careful not to get the pot too hot or the butter and marshmallows will burn

Measure four cups of marshmallows and set aside. Add the remaining marshmallows to the melted butter. Stir the marshmallows into the butter until they are melted. Continue to stir as the marshmallows are melting, be sure to scrape the bottom of the pot to avoid burning

Take the pot off of the heat and stir 1 tablespoon of vanilla and the sea salt into the melted marshmallow mixture

Next, fold half of the rice krispie cereal into the melted marshmallow and butter mixture, mixing thoroughly

Add the reserved marshmallows and rice cereal until everything is fully melted and combined. Fold as gently as possible to not smash the cereal pieces

Once mixed thoroughly, transfer it onto the prepared pan

Gently press the treats into the pan by spraying your hands or rubber spatula with nonstick spray and gently push down on the rice krispies until you have an even layer

Let the rice krispies cool for 2 hours at room temperature then cut them into bars and they are ready to serve!