Rice Krispies are such a gloriously nostalgic treat. Few ingredients, very little time and almost no hardware required, they are always a win. When I first got married, I started getting more into cooking and baking a myriad of things that required more skill. Rice krispies took a backseat until my friend Emily made a pan of them and I could not stop raving about their deliciousness. I finally got her to divulge her secrets, more butter! Isn’t that the trick to everything good?
10 oz. mini marshmallows (using the big ones mean they take longer to melt)
5 TBLS. salted butter
Combine in a stockpot and melt over medium heat.
1/2 tsp. vanilla extract
Once butter and marshmallows are melted, add in vanilla and stir to combine.
5 1/2 cups rice krispies
Mix into melted goodness
If making rice kripsies treats for general eating:
Grease an 8×8 dish and spoon into pan, pushing into corners. Let cool, slice and eat away!
If making base for tomorrow’s ice cream sandwich:
Line a 10-12″ round cake pan with parchment paper.
Spoon half the rice krispies into the pan and press into the corners, it will be quite thin.
Lay a second piece of parchment on top and spooon the rest of the rice krispies into it, forming a second round.
Once cool, spread a thin layer of creamy peanut butter on each layer of rice krispies.
Cover with plastic wrap and set aside until tomorrow….