1-First Step: Prep the pan and mise en place Lightly grease a 13×9 inch pan with butter or line it with parchment paper and set aside. Having the pan ready before you melt anything saves time and prevents the mixture from setting too quickly while you search for tools. Measure out the cereal, cut the butter into pieces, and separate the marshmallows so the first batch and second batch are ready.

2-Second Step: Melt the butter Place the 6 tablespoons (85 g) of salted butter in a large saucepan over medium-low heat. Stir occasionally untilfully melted. Keep heat moderate to low so the butter does not brown; browned butter can change texture and make the final treats greasy. Once melted, reduce the heat to low to prepare for the marshmallows.

3-Third Step: Add and melt the first marshmallow portion Add 10 oz (about 5 1/2 cups) of the miniature marshmallows to the melted butter. Stir slowly and continuously over low heat until the marshmallows are just melted and glossy. This usually takes about 3 to 5 minutes. Stirring constantly prevents hot spots and keeps the mixture from stiffening. Avoid high heat at all costs; high temperatures make marshmallows tough and lead to hard treats.

4-Fourth Step: Flavor and combine Remove the saucepan from heat and stir in 1 teaspoon of pure vanilla extract. The residual heat will carry vanilla throughout the melted marshmallow. Adding vanilla at this stage preserves its aroma and prevents boiling off delicate flavor compounds.

5-Fifth Step: Add cereal and the remaining marshmallows Add 6 cups (175 g) of Rice Krispies cereal and the remaining 5 oz (about 2 1/2 cups) of miniature marshmallows to the pan. Mix gently but quickly so the cereal is evenly coated and the second batch of marshmallows starts to soften without fully melting. Working fast retains those delightful, gooey marshmallow pockets that make these treats special.

6-Sixth Step: Add sprinkles and transfer to pan If you’re using 3 tablespoons of colored sprinkles, fold them in now for fun color. Immediately transfer the mixture to the prepared 13×9 inch pan. Use a silicone spatula or lightly greased hands to gently pat the mixture evenly into the pan. Do not compress the goal is an airy, tender texture, not a dense bar.

7-Final Step: Cool, cut, and serve Allow treats to cool completely at room temperature for 30 to 60 minutes before cutting and serving. Cooling time yields cleaner cuts and helps the texture set properly. Once cooled, slice into about 20 squares. Store at room temperature in an airtight container for up to five days.