Sometimes even the simplest baked goods can be as delicious as a complicated souffle. Going back and putting your own spin on childhood favorites is one way to make them perfect for any occasion. When my friend requested that I make her some rice krispie treats I immediately began thinking how I could take classic american treats and make them more moist, more marshmallowy, and just down right more delicious. One problem I always find with rice krispie treats is that they are too dense and too dry. In order to solve this problem I decided to double the marshmallows and add some complexity of flavor with the addition of vanilla and a pinch of salt.
2 bags mini marshmallows
6 1/2 cups rice krispie cereal
1 1/2 sticks unsalted butter
1 tsp vanilla
pinch of salt
On low heat melt the butter. Add 1 1/2 bags of marshmallow (other 1/2 will be added later) and simmer on low heat, constantly stirring until fully melted. Add a pinch of salt and the vanilla. Pour mixture over the cereal in a large bowl and stir to incorporate without crushing the cereal. Add the 1/2 bag of reserved marshmallows so you have big chunks in the treats. Pour the mixture in a parchment lined pan (I used 9 x 11 but a smaller pan would yield thicker treats) and press down lightly with a spatula. Let sit until fully cooled and cut into large squares!
