Ingredients:
- Non-stick Cooking Spray (As needed)
- 1 x 10 oz bag (285 g) Mini Marshmallows (fresh)
- 1 Tablespoon (15 mL) Water or Low-Fat Milk
- ¼ teaspoon (1 g) Coarse Sea Salt
- 1 teaspoon (5 mL) Vanilla Extract
- 6 cups (150 g) Rice Cereal (crisped rice)
Instructions:
- Prepare the Pan: Line a 9x13 inch pan with parchment paper, leaving an overhang. Spray the bottom and sides of the lined pan, as well as a rubber spatula, generously with non-stick cooking spray.
- Measure Ingredients: Measure the 6 cups of crisped rice cereal into a large bowl and set aside. Ensure all melting ingredients (marshmallows, water/milk, salt, vanilla) are ready to use.
- Start the Melt: Place a large saucepan over low heat. Add the marshmallows and the 1 tablespoon of water or milk.
- Gentle Cooking: Stir continuously until the marshmallows are about 70–80% melted. Remove the pan from the heat immediately. Do not allow the marshmallows to boil or fully liquefy, as this makes the treats hard.
- Flavouring: Once mostly melted using residual heat, stir in the vanilla extract and salt until the mixture is smooth and uniform.
- Combine the Scran: Pour the melted marshmallow mixture over the measured cereal in the large bowl. Working quickly, fold the mixture gently with the prepared spatula until the cereal is evenly coated. Do not overmix.
- Press into Pan: Transfer the mixture immediately to the prepared 9x13 inch pan.
- Form the Squares: Gently press the mixture into an even layer using the greased spatula. Crucially, press lightly, avoiding firm compaction, which can make the treats dense.
- Chill and Serve: Allow the treats to set completely at room temperature for at least 1 hour (or chill in the refrigerator for 30–45 minutes). Use the parchment paper sling to lift the block out, cut into 12 even squares, and store leftovers in an airtight container.