Ingredients
Equipment
Method
Step-by-Step Instructions
- Prep the pan by lining a 9 × 13 inch baking pan with parchment paper or butter it lightly.
- In a large pot, melt 6 tablespoons of unsalted butter over low heat for about 3-5 minutes.
- Add 8 cups of mini marshmallows to the melted butter, stirring over low to medium-low heat until mostly smooth, about 4-5 minutes.
- Remove from heat and stir in ½ cup of dry sugar cookie mix for 30-45 seconds until fully combined.
- Stir in 1 teaspoon of vanilla extract and ¼ teaspoon of fine sea salt until incorporated.
- Gently fold in 5½ to 6 cups of Rice Krispies cereal until just coated.
- Fold in the remaining 2 cups of mini marshmallows for gooeyness.
- Mix in ¼ to ⅓ cup of sprinkles gently.
- Transfer the mixture into the prepared baking pan and press evenly.
- Cool at room temperature for about 20-30 minutes, then cut into pieces.
Nutrition
Notes
For softer treats use less Rice Krispies, and consider adding an extra cup of marshmallows for extra gooeyness. Store in an airtight container for freshness.
