Rice krispies squares are probably my second-favourite squares, after puffed wheat squares. And just like my puffed wheat squares, these are extra gooey.
I find making rice krispies squares the perfect way to get your Hubby involved, so he can use his arm muscles to mix and then scoop them into the pan while you madly dip your fingers in water and press them into the pan. Unlike puffed wheat squares, which you can take your time with, rice krispie squares set so fast and get almost impossible to mix.
I added the Eggies to use them up, but they aren’t necessary. In fact, the Hubby liked the gooey squares themselves so much that I made a new batch almost immediately after the tray was empty, sans Eggies.
NOTE: I added the gram weight of the marshmallows, as if you are like me, I had a mix of large and mini marshmallows on hand. If you are the same, save 100 grams of the mini marshmallows for adding at the end (vs the large ones).
Extra Gooey Rice Krispies Squares
Ingredients
- 5 tablespoons butter 71 g
- 1/2 teaspoon fine sea salt
- 10 cups mini marshmallows 500g divided
- 1/4 teaspoon vanilla extract
- 6 cups Rice Krispies cereal
- 2 cups Eggies optional
Instructions
- Spray a 9×9-inch pan with non-stick spray and line it with parchment paper. Spray again.
- In a very large microwave-safe bowl, or in a pot on the stove over medium heat, place your butter, salt, and 8 cups/400 grams of mini marshmallows. Microwave in 30-second increments, or heat, stirring in between, until everything is completely melted and smooth.
- Add vanilla and stir again.
- Add the rice krispies and mix well.
- Add in the remaining marshmallows, and Eggies if using, while still warm and lightly press into your prepared pan. Have a small bowl of water handy and dip your hands into it before quickly and firmly pressing the mixture into the pan. Dip your hands into the water frequently to prevent sticking!
RICE KRISPIE SQUARES