Sometimes there’s nothing more comforting than a classic. Perfectly proportioned; this is the only rice krispie treat recipe I’ll ever use again! I like adding a small amount of marshmallows at the end so they don’t all have time to melt down. Sweet, fluffy, and a classic marshmallow favorite!
Gather your ingredients. Line a 9×9 pan with foil and spray lightly with cooking spray. Let the foil hang off the sides a bit so it is easy to lift up and out of the pan later on. Set aside.
Melt the butter in a large pot over medium low heat. Once butter is melted, add in 8 cups of mini marshmallows, stirring constantly until just melted. It’s important to use mini marshmallows here because they melt faster and more evenly.
Remove melted marshmallows from heat and stir in cereal and salt. Once cereal is coated, stir in remaining 2 cups of marshmallows.
Scoop mixture into prepared pan and press evenly, but not too hard. I found that this is much easier to do if you give the bars a minute or so to cool. Once completely cooled, the bars will effortlessly cut into squares. Store in an air tight container at room temperature.