Rice Krispies Treats

Method

1. 1

   Prepare the tin

   No heat, 5 minutes: line a 20 cm square tin with baking paper and lightly butter the paper.

2. 2

   Melt the butter

   Low heat, 2 minutes: melt the butter in a large saucepan, stirring until fully liquid and foamy but not browned.

3. 3

   Melt the marshmallows

   Low heat, 3 to 4 minutes: add the 300 g marshmallows and salt, stirring continuously until smooth and glossy with no lumps.

4. 4

   Add the flavour

   Off the heat, 30 seconds: stir in the vanilla. Fold in the crisped rice cereal until evenly coated, then fold in the extra marshmallows just enough to distribute them, leaving some pieces visible.

5. 5

   Press into the tin

   No heat, 2 minutes: transfer the mixture to the prepared tin and press it into an even layer with lightly buttered hands or a buttered spatula.

6. 6

   Cool and cut

   No heat, 30 minutes: leave at room temperature until set and no longer warm, then lift out and cut into 12 squares.

Tips

• Have the lined tin ready before you start, as the mixture is easiest to press while warm.
• Keep the butter and marshmallows over low heat and stir continuously to prevent scorching.
• Butter your hands or spatula lightly to stop the mixture sticking, and press it gently rather than packing it down.

Swaps

• Use salted butter instead of unsalted butter and omit the fine salt.
• Use another crisped rice cereal in place of the listed cereal.

Storing

Keep in an airtight container at room temperature for up to 3 days.