6 tablespoons (85 g) salted butter, cut into pieces

15 oz (425 g) miniature marshmallows (about 8 ½ cups)

1 teaspoon pure vanilla extract

6 cups (175 g) Rice Krispies cereal

3 tablespoons colored sprinkles (optional)

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Grease a 9×13-inch pan with butter or nonstick spray and set aside.
Melt butter in a large pot over low heat.
Add marshmallows and stir until fully melted and smooth.
Remove from heat and stir in vanilla extract.
Fold in Rice Krispies cereal until evenly coated.
Press mixture gently into prepared pan with a buttered spatula or parchment (don’t press too hard).
Top with sprinkles if desired, pressing them lightly into the surface.
Cool completely at room temperature before cutting into squares.

Use salted butter for the best flavor balance.

Large marshmallows can be used if cut into smaller pieces to melt evenly.

Do not press mixture too firmly to keep treats soft.

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

Microwave a square for 5–8 seconds if they firm up.