Rice Krispie Treats

Born in a Kellogg's kitchen in the late 1930s, these no-bake bars turned snap-crackle cereal into an American after-school staple. Melted butter and marshmallows bind the crisp rice into chewy squares that set in minutes.

Serves 12

Estimate for one serving

• 180 cal
• 1.5g protein
• 32g carbs
• 5g fat
• 0.5g fiber

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Ingredients

• 6 Tbsp unsalted butter
• 1 (10 oz) bag mini marshmallows
• 1 tsp vanilla extract
• 6 cups crisp rice cereal (such as Rice Krispies)

Instructions

1. 1Lightly grease a 9x13-inch baking pan with butter or nonstick spray and set aside.
2. 2In a large saucepan, melt the butter over low heat.
3. 3Add the entire bag of mini marshmallows to the melted butter.
4. 4Stir continuously with a rubber spatula until the marshmallows are completely melted and smooth (about 3–4 minutes).
5. 5Remove the pan from heat and stir in the vanilla extract.
6. 6Add the crisp rice cereal to the marshmallow mixture.
7. 7Fold gently but quickly with the spatula until every piece of cereal is evenly coated.
8. 8Transfer the mixture to the prepared 9x13 pan.
9. 9Using a piece of wax paper or buttered hands, press the mixture firmly and evenly into the pan.
10. 10Let cool at room temperature for at least 30 minutes until set.
11. 11Cut into 12 equal squares with a sharp knife.
12. 12Serve immediately or store in an airtight container.