🥘Ingredients
Ingredient notes
- Mini marshmallows – You can use coloured marshmallows instead of white ones.
- Unsalted butter – Salted butter can be used as well. Omit the extra salt in the recipe.
- Rice Krispie cereal – Make sure that you use fresh cereal for best possible taste. Stale cereal will make stale tasting Rice Krispie squares.
🔪Instructions
Line an 8 inch or 9 inch square baking pan with aluminum foil, and grease it with butter. Set that aside and put the butter in a large saucepan over medium heat. Cook the butter until it melted, and starts forming brown solids and smells nutty. This is brown butter and I love it in Rice Krispie squares. I think it takes them to the next level! Take the pan off the heat and add in marshmallows, reserving 1.5 cups for later.
Stir until the marshmallows are melted, and then stir in the vanilla and salt. Add the cereal and combine, and then mix in the reserved marshmallows. Allow the marshmallows to soften just a bit. We want the marshmallows to be only slightly melted, so they can be seen. This extra marshmallow at the end really makes these Christmas Rice Krispie squares super gooey!
Scoop the mixture into the prepared baking dish, patting it down into an even layer. Use a piece of parchment paper to pat it down. It makes it way easier!
Let the Rice Krispie squares sit for a few hours at room temperature, until they have hardened. Slice into 9 squares and store in an air tight container.
For more step-by-step pictures and instructions, see the web story for Christmas Rice Krispie Squares!
