Chewy Rice Krispy treats

• 60 g unsalted butter
• 340 g mini marshmallowsabout one 10oz bag
• ¼ tsp kosher salt
• 1 tsp vanilla extract
• 180 g crispy rice cerealabout 6 cups, ensure certified gluten-free

1. 1

   Line a 23x33cm (9x13 inch) sheet pan with parchment paper and lightly grease with cooking spray or a small pat of extra butter. Set aside.

2. 2

   Melt the butter in a large pot over medium-low heat, stirring occasionally, until it foams and smells nutty with golden flecks appearing on the bottom, about 3-4 minutes. This quick brown butter step adds a toffee-like depth.

   Tip: Keep the heat low — brown butter can go from golden to burnt in seconds.

3. 3

   Add the marshmallows and salt. Stir constantly with a spatula over low heat until the marshmallows are completely melted and the mixture looks smooth and glossy, about 4-5 minutes. Remove the pot from heat.

   Tip: Low heat is the secret to chewy treats — high heat makes them stiff and crunchy as they cool.

4. 4

   Stir in the vanilla extract, then add the crispy rice cereal all at once. Fold gently until every piece is evenly coated in marshmallow — you should see no dry cereal and no bare marshmallow pools.

   Tip: Fold gently rather than stirring aggressively. Over-mixing compresses the cereal and makes dense, tough treats.

5. 5

   Transfer the mixture to the prepared pan. Use the spatula (lightly greased or dampened with water) to gently press the mixture into an even layer. Don't pack it down hard — light pressure keeps things chewy.

6. 6

   Let the treats cool and set at room temperature until firm enough to slice cleanly, about 30-45 minutes. Cut into 12 bars.

   Tip: Keeps at room temperature in an airtight container for up to 4 days. Don't refrigerate — cold firms them up and kills the chew.

• large pot (6-liter (6-quart))
• sheet pan (23x33cm (9x13 inch))
• spatula

Per serving

Nutritional values are estimates only.