In primary and secondary school, on Valentine’s Day, some of my classmates would make fresh RKTs and hand them out. I’d open them and finish the entire pack on the spot because (a) I love RKTs and (b) those get stale real quick in Singapore’s humid weather. In Texas, they still taste great after 2-3 days at room temp stored in an airtight container 🎉🥳. Also I don’t like my desserts super sweet and I finally found a recipe that I like so yay!
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Yield: one 9×13” pan
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Ingredients

*6 tbsp unsalted butter + a pinch of salt
(use salted butter if you have it)
16oz (454g) bag mini marshmallows (set aside 1 cup)
1 tbsp pure vanilla extract
6-7 cups Rice Krispies cereal (1 box)
(I don’t use RKs from a pre-opened box because stale RKs suck)
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Instructions

Grease a 9×13” pan with butter.

Melt 6 tbsp butter in a sauce pan over medium-low heat and add a pinch of salt if you used unsalted butter. Add 1 tbsp of good quality vanilla extract.
Stir in the mini marshmallows leaving out 1 cup. When all the marshmallows in the saucepan have melted, turn off the heat and stir in the remaining 1 cup. I like to have a mix of melted, partially melted and solid marshmallows for texture. Add in some of the Rice Krispies into the saucepan and coat them with marshmallow butter.

Pour the remaining RKs into the 9×13 pan, then pour the marshmallow butter mixture from saucepan into the baking pan. Mix until combined. Using your hands or a spatula, GENTLY press down. If you stuff them too tight, they’ll lose the fluffiness and airiness that in my opinion, is essential for good RKTs.

Let the RKTs rest covered for 1 hour at room temperature. Cut and serve!

Music: fish in the pool – Hekuto Pascal