Homemade Rice Krispie Treats with Vanilla

Instructions

1. 1

   Spray a 9x13 inch baking pan generously with cooking spray, ensuring the bottom and sides are well coated to prevent sticking.

2. 2

   Melt the butter in a large saucepan over low heat, swirling the pan occasionally until completely liquid and foamy, about 1-2 minutes.

3. 3

   Add the fresh marshmallows to the melted butter in three additions, stirring gently after each addition to encourage even melting over 3-4 minutes.

4. 4

   Continue stirring the marshmallow mixture constantly with a rubber spatula over low heat until all marshmallows are completely melted and smooth, about 4-5 minutes total, watching carefully to prevent the mixture from becoming grainy or browning.

5. 5

   Remove the saucepan from the heat and immediately stir in the vanilla extract and sea salt until fully incorporated, taking about 30 seconds.

6. 6

   Pour the Rice Krispies cereal into the marshmallow mixture and fold gently using a rubber spatula with about 20-30 quick folding motions until the cereal is evenly coated, being careful not to overstir.

7. 7

   Quickly transfer the marshmallow-cereal mixture to the prepared baking pan while it's still warm and pliable.

8. 8

   Lightly butter your hands or spray them with cooking spray, then press the mixture firmly and evenly into the pan using your palms, taking about 1-2 minutes to ensure uniform density and an even surface.

9. 9

   Allow the treats to cool at room temperature on a kitchen counter for 30-60 minutes until they're completely set and have firmed up considerably.

10. 10

    Butter a sharp knife and use it to cut the cooled treats into 24 equal squares (6 cuts one direction, 4 cuts the other), wiping the blade clean between cuts for neat edges.

11. 11

    Serve the treats at room temperature and store them in an airtight container away from heat and humidity for up to 5 days.