The Best Marshmallow Krispies

The Best Marshmallow Krispies. Only four ingredients and you have the most delicious treat. A huge favourite with adults and children alike.

Course snacks, treats

Cuisine American

Prep Time 10

Cook Time 0

Setting 1

Total Time 1 10

Servings servings

Calories 121kcal

Melt the butter in a very large saucepan and add the vanilla extract. Remove from the heat.
Tip in the marshmallows and stir to melt with a spatula. Return to a gentle heat if they are not melting quickly enough.
Tip in the rice krispies and stir with the spatula until it is all mixed through. Work quickly and even though they are really stringy to handle just accept that you won't be able to get all of the mixture out into your tin or off your spoon at the next stage.
Empty into your tin and gently smooth with the same spatula. Sprinkle on your sprinkles if using. Level smooth with a metal spoon brushed with a small amount of flavourless oil.
Chill in the fridge for at least an hour.
Use a serrated knife to cut into 16 squares or the size you wish.
Apply To Childhood Face

Use the nicer flavour marshmallows if you can. Otherwise add ½ tsp of vanilla extract.
Use your biggest saucepan or bowl to make it easier to stir it all together. Mine is 23 cm wide and 10 cm deep.
Use a flat spatula to stir in the rice krispies.
Work quickly mixing in the rice krispies whilst the mixture is still hot.
Brush a metal spoon with a small amount of flavourless oil to press and level the mixture in the tin.
Store them in an airtight container with greaseproof or baking paper in between the layers. They are best eaten within 48 hours.
I use an 8 " loose bottomed tin with a reusable silicone liner or baking paper but you can grease the tin instead with butter/spread. You can use a tin with greater an area to fill but the krispie bars/squares will be less deep.
Use a serrated large knife to cut the squares.