Halloween Rice Krispy Treats

Ingredients and Measurements:
4 tbsp. (85g) unsealed browned butter
4 cups (290g) marshmallow Mini’s  + 1 cup (75g)  for later
6 cups (200g) of rice cereal
1 tsp. (4g) vanilla extract
¼ tsp. (1g) salt
½ cup (120g) white chocolate chips

Other Items:
Sprinkles
Candy sticks

Instructions:
Step 1: Start by measuring out all of your ingredients. The butter will go from browned to burned really quick so be sure to have everything ready. 

Step 2: Melt the butter in a large pot, melt until brown bits start to form. Then add the 4 cups of marshmallows and cook on medium until almost completely melted. Turn off the heat and add the vanilla extract and salt. Then add the cereal and mix in. Once cereal is completely mixed in, add the extra cup of marshmallows. Adding the cup of marshmallows at the end will create creamy melty pockets of marshmallow in the finished rice krispy treat.

Spread mixture into a lightly greased 9×13 inch pan, I like this size because the treats are the perfect thickness. With your hands slightly wet, firmly press the mixture evenly into the pan. Let this sit for 2 hours.

Step 3: Once the mixture is cool, you can cut out into any shape you like. Melt the chocolate in a microwave safe bowl in increments of 10 seconds until completely melted. Drizzle each treat with a little white chocolate and top with colorful sprinkles. Enjoy!

These can last in an airtight container for 3 days on the counter.

Happy Halloween!