Step 1

Line a 9×13 inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.

Step 2

Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.

Step 3

Remove from heat, then immediately stir in the vanilla extract and salt. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.

Step 4

Transfer mixture to prepared pan. Using a rubber spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it’s secure in the pan.

Step 5

Allow treats to set for at least 1 hour at room temperature and up to 1 day. Cover tightly if leaving out for more than a few hours.

Step 6

Lift the rice krispie treats as a whole out of the pan using the parchment paper. Cut into squares.

Step 7

Cover and store leftover treats at room temperature for up to 3 days. To store, place in layers between sheets of parchment or wax paper.