Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Line your 23cm x 33cm baking pan with parchment paper, leaving overhang on the sides to create handles, and spray lightly with cooking spray or brush with a little butter. This preparation ensures your treats will release easily once set.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large, heavy-bottomed pot, melt the butter over medium-low heat. Using low heat prevents the butter from browning and gives you more control over the melting process.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once the butter is completely melted, add the marshmallows and reduce heat to low. Stir constantly with your silicone spatula until the marshmallows are about 90% melted. The residual heat will melt them completely, and this prevents overheating which can make your treats tough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove the pot from heat and stir in the vanilla extract and salt. The vanilla enhances the flavor profile while the salt balances the sweetness, creating a more complex taste experience.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Working quickly, add the rice cereal to the marshmallow mixture and fold gently but thoroughly with your spatula. Avoid crushing the cereal - you want to maintain that signature crispiness. Make sure every piece of cereal gets coated with the marshmallow mixture for the perfect consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the mixture to your prepared pan, but don't press it down firmly! Instead, use your spatula (or slightly dampened hands) to gently spread the mixture evenly. Pressing too hard compacts the cereal and results in dense, hard treats instead of light, chewy ones.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Allow the treats to cool at room temperature for about 30-45 minutes until set. Resist the urge to refrigerate as this can make them too firm and less pleasantly chewy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once set, lift the treats out of the pan using the parchment paper handles and transfer to a cutting board. Cut into 16 even squares with a sharp knife (wiping the blade clean between cuts helps achieve neat edges).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Store your Rice Krispie Treats in an airtight container at room temperature, placing parchment paper between layers to prevent sticking. They're best enjoyed within 2 days when they'll maintain optimal chewiness and freshness.</li></ol>
