Best Rice Krispies Treats Recipe

Spray a 9×13 inch pan with nonstick spray or line it with parchment paper. Using parchment allows easy lifting of the bars for slicing.

In a large pot over medium heat, melt the 1/2 cup salted butter completely. Use a spatula to spread the butter up the sides of the pot slightly.

Add 16 ounces of fresh marshmallows to the melted butter. Fresh marshmallows ensure the softest treats. They can be mini or large marshmallows; 8 cups of mini equals 16 ounces.

Stir the marshmallows continuously over medium heat with a nonstick spray-coated rubber spatula until fully melted and smooth, with no lumps.

Take the pot off the heat and stir in the kosher salt, vanilla extract, almond extract, and coconut extract until well combined.

Pour in 7 cups of Rice Krispies cereal (7 ounces). Stir quickly and thoroughly with the spatula coated in nonstick spray to evenly distribute the cereal in the melted marshmallow mixture before it cools and hardens.

Transfer the mixture into the prepared pan. Wet your hands (or spray with nonstick spray) then gently press the mixture into an even layer. Avoid pressing too hard to keep the treats soft and chewy.

Let the treats cool at room temperature for about an hour or until set. For gooier bars, a shorter cooling time is fine.

Lift the bars out using the parchment paper, slice into squares with a knife, and serve.

Keep any leftovers sealed tightly at room temperature for up to 3-5 days. Do not refrigerate or freeze to avoid sogginess.