Fruity Rice Krispie Treats
- Yield: 24 1x
Ingredients
Scale
- 20 cups Fruity Rice Krispies Cereal (used: Fruity Pebbles - just shy of 2-12-oz boxes)
- 2 sticks salted butter
- 2 10 oz bags Jumbo marshmallows
- 2 10 oz bags Mini marshmallows
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla
Instructions
- Line a large baking sheet with foil or parchment paper, then butter or spray with cooking spray; set aside.
- Measure out 20 cups of cereal into TWO large bowls, dividing evenly; set aside.
- In a large stock pot, melt butter over medium heat.
- Once melted, stir in 2 bags of Jumbo marshmallows, melt, stirring often.
- When melted, stir in 2 bags of Mini marshmallows and remove from heat. (The marshmallows will not be fully melted)
- Stir in salt and vanilla.
- Pour melted marshmallow mixture evenly over BOTH bowls of cereal.
- Working quickly, use a rubber spatula to fold and mix the cereal and marshmallow mixture until all cereal is thoroughly coated.
- Pour all coated cereal onto the prepared baking sheet.
- Wet your hands with cold water, shaking off the excess, and press the cereal mixture firmly and evenly into pan.
- All this to cool and firm up. (I place mine in the refrigerator for 30 minutes or so for faster results)
- Lift out of the pan using the sides of the foil and cut into desired size squares.
Find it online: https://jennifercooks.com/fruity-rice-krispie-treats/