Why This Recipe Works

Getting crispy rice cereal treats to be tender and chewy isn't a difficult task as long as you have the right ratio of ingredients. We started by melting 8 tablespoons of butter along with two 10-ounce packages of marshmallows, a couple of teaspoons of vanilla, and salt. To ensure the chewiest texture, we limited the evaporation of water from the melting butter and marshmallows by stirring in the crispy rice cereal just as the marshmallows were fully melted. Dampening our hands before pressing the mixture into the pan prevented sticking.

Before You Begin

Do not use mini marshmallows here. For the best results, weigh the cereal.

Instructions

Spray rubber spatula and 13 by 9-inch baking pan with vegetable oil spray. Melt butter in Dutch oven over medium heat. Add marshmallows, vanilla, and salt and cook, stirring often with prepared spatula, until marshmallows are just melted, about 3 minutes (some marshmallows may not be fully melted; this is OK). Off heat, stir in cereal until fully combined.

Transfer cereal mixture to prepared pan. Using your damp hands, press cereal mixture into even layer. Let sit for 1 hour to set. Run knife around edge of pan to loosen treats, then turn out onto cutting board. Flip treats right side up and cut into 12 equal-size bars. Serve.