It's very helpful to use a flexible heatproof spatula when making these.
- 1 stick unsalted butter, cut into pieces (4 oz, 8 TB)
- 1/3 cup sweetened condensed milk (105 g)
- 1 TB pure vanilla extract
- 1 tsp fine-grain salt (like table or sea salt)
- 1 (10-ounce) bag mini marshmallows, plus 1 cup (40 g), divided
- 6 cups Rice Krispies (170 g)
- Butter an 8x8 square pan. Line with parchment or wax paper, leaving an overhang over two opposite sides of the pan.
- In a large, deep pot over medium heat, melt the butter, swirling the pot often, until it browns, smells nutty, and begins to sputter, about 5 minutes. Stir in the sweetened condensed milk, vanilla, and salt with a flexible spatula until combined, being sure to scrape up the brown bits at the bottom of the pot. Add in the 10 ounces of marshmallows and stir until completely melted.
- Off heat, stir in the Rice Krispies, just until fully combined, then stir in the remaining 1 cup (40 g) of marshmallows.
- Transfer to the prepared pan and, with your hands or the back of the spatula, flatten the mixture lightly and evenly.
- Let the treats set up on the counter for at least an hour before cutting into 16 pieces.
- Keep the treats in an airtight container at room temperature for up to 3 days.
- A reminder that the entire recipe is assembled in the same pot initially used to brown the butter, so be sure to use a pot large enough to stir all the ingredients together. I use a 6 quart stockpot.
- Many recipes on the internet (as does this original recipe on Jessie Sheehan's website) call for 1/2 cup sweetened condensed milk. So if you're tempted to use more than 1/3 cup, go for it.
- Add the sweetened condensed milk to the pan and give a couple quick stirs before adding the vanilla - this prevents the butter from sputtering unnecessarily (think: oil and water don't mix).
- If using your hands (versus the spatula) to press the mixture into the prepared pan, it helps to first butter your hands to prevent sticking.
- Pro Tip: Don't pack down the mixture into the pan - just lightly press to keep the treats airy, soft, and gooey.
- I'm not opposed to topping these treats with flaky sea salt while they cool.
- Recipe just barely adapted from Jessie Sheehan's excitingly approachable cookbook, Snackable Bakes.
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