Ingredients
Scale
- 1/4 cup (4 tablespoons) unsalted butter
- 1 (10 ounce) bag mini marshmallows
- 3/4 cup creamy peanut butter
- 6 cups Rice Krispies cereal
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Step 1: Grease a 9×13 inch baking pan thoroughly with butter or cooking spray, and set aside. In a large pot or Dutch oven, melt the butter over medium-low heat until fully liquid.
- Step 2: Add the marshmallows to the melted butter and stir constantly until they are completely melted and smooth. Reduce the heat to low.
- Step 3: Remove the pot from the heat and immediately stir in the peanut butter, vanilla extract, and kosher salt until the mixture is uniform and creamy.
- Step 4: Gently pour the 6 cups of Rice Krispies cereal into the marshmallow mixture. Using a rubber spatula, quickly fold the cereal into the mixture until it is evenly coated. Do not overmix.
- Step 5: Transfer the warm mixture into the prepared 9×13 inch pan. Use the buttered spatula or wax paper to gently press the mixture evenly into the pan. Do not pack too tightly, as this will result in hard treats.
- Step 6: Allow the treats to cool completely (about 1 to 2 hours) at room temperature before cutting them into squares and serving.
Notes
- For maximum chewiness, store uneaten treats in an airtight container at room temperature; refrigeration will dry them out quickly.
- If your treats harden up over time, microwave a single square for just 5 to 8 seconds to restore a satisfyingly soft, chewy texture.
- Elevate your squares by drizzling melted dark chocolate over the top once they are set, or serve them alongside a dollop of strawberry jam for a nostalgic PB&J twist.
- To ensure your treats stay soft and tender, lightly grease your hands or the spatula and use only the slightest pressure necessary to level the mixture in the pan, resisting the urge to pack it down firmly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American