We all remember that person from our childhood who made Rice Krispies Treats without enough marshmallows. In my childhood, that person was my beloved Grandma Zella. Despite being a stellar baker, her Treats were always far too dry. Like scratch-the-roof-of-your-mouth, practically-drawing-blood dry. And nobody wants that.
A few days ago Mike asked if I’d make him some Rice Krispies Treats because they’re Passover-friendly, at least in his opinion (some Jewish people don’t eat rice during Passover for traditional reasons). I was happy to do so, and found an extra-marshmallowy recipe online that I adapted for maximum marshmallowness based on what I had on hand. I strongly advise you to use an enormous pot when making these, because the ingredient quantities are also enormous. The end result poses absolutely no danger to the roof of anyone’s mouth in my opinion, but certainly wouldn’t be recommended for those watching their sugar and calorie intake.
- 7 tablespoons unsalted butter
- 30 ounces (yes, seriously, three 10-ounce bags) miniature marshmallows
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 9 cups Rice Krispies cereal
Generously grease a 9 x 13 baking tin and set aside. Reserve three cups marshmallows to add along with the cereal.
In a large pot over low heat, melt butter. Add marshmallows and stir until completely melted; this takes several minutes, and I did mine in matches for easier melting. Remove from heat and stir in vanilla and salt.
Add remaining three cups marshmallows and cereal all at once and stir to combine as quickly as you can – this will take a few minutes to fully combine. Pour into the prepared pan as best you can; spray your hands with cooking spray and press the mixture to create an even layer. It will be warm, but not so hot you can’t touch it.
Allow to cool to room temperature; store tightly covered at room temperature for about two days. Makes 24.