Rice Crispy Treats

Ingredients

• 1 tsp neutral oil – for greasing pan and spatula
• 3 tbsp unsalted butter
• 10 ounces mini marshmallows
• 0.25 tsp fine sea salt
• 1 tsp vanilla extract
• 6 cups crisp rice cereal

Instructions

1. Line a 13×9-inch baking pan with parchment, leaving overhang for lifting. Lightly brush the parchment and a silicone spatula with neutral oil.
2. Melt the unsalted butter in a large heavy pot over low heat until just liquefied, 2–3 minutes.
3. Add the mini marshmallows and the fine sea salt. Cook over low heat, stirring constantly, until the marshmallows are fully melted and the mixture is smooth and glossy, 3–5 minutes. Remove from heat and stir in the vanilla extract.
4. Add the crisp rice cereal and fold gently with the oiled spatula until every piece is evenly coated, 1–2 minutes.
5. Immediately scrape the mixture into the prepared pan. Using the oiled spatula, press it in lightly and evenly—do not compact hard—until level.
6. Let cool at room temperature until set but still slightly springy, 30–45 minutes. Lift out by the parchment, cut into 24 squares, and serve.