80gramsbutter⅓ cup or 5½ tablespoons, cut into small cubes
125gramsrice krispies5 cups
300gramsmarshmallows10 ounces
¾teaspoonvanillaoptional - for extra vanilla flavour
Instructions
Grease a 9x9 inch (23x23 cms) dish and set aside.
In a medium saucepan melt 80 grams butter on medium low heat.
Stir in 300 grams marshmallows till almost melted, then remove from the heat, add ¾ teaspoon vanilla (if using) and continue stirring till the mixture is melted and smooth.
Fold in 125 grams rice krispies and mix fully coated.
Pour mixture into greased dish and evenly distribute by patting down gently with damp hands (to prevent sticking). Leave in the dish to cool before turning out and slicing. Serve at room temperature.
Notes
Smaller marshmallows melt more quickly than large, although large (the same quantity) will work too. Make sure the marshmallows are fresh and soft for best results. Avoid old stock marshmallows which are dry and stuck together as those won't melt very well.Tip: For thinner rice krispie treats, use a larger 23x33 cm/9x13 inch dish.Leftovers - Keep in a closed container for up to two days in a cool place. To freeze, arrange in layers separated by wax paper in a closed container and freeze for up to 1 month. Thaw at room temperature before serving.