Perfect marshmallow rice krispie treats

Take a childhood favorite up a notch

This weekend, I'm headed up north to a little house in the big woods for some good friends, yummy food, snow walks, towny bars, and fried fish. Barring any blizzards, it should be glorious. When I asked my friend and hostess, Maria, what I could bring as a sweet smackerel, her response was quick and surprising: rice krispie treats. 

Not having ever made rice krispie treats in my adult life and not wanting to let Maria down, I poked around until I found a recipe with great reviews. You wouldn't think you could mess up these childhood treats, but you can! In fact, Maria and I messed them up big time 20+ years ago. Yep, we've been friends for that long. When we were about eight years-old, we tried adding food coloring to make purple rice krispie treats; they turned grey and rock hard. 

The key to soft, gooey rice krispie treats comes down to the ratio of krispies to mallow. The recipe I followed (and made some adjustments to) calls for more mallow, and the savvy commenters suggested adding some vanilla and extra marshmallows right at the end for pockets of gooey goodness. The sprinkles on top are just for fun.

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MARSHMALLOW RICE KRISPIE TREATS

WHAT YOU'LL NEED

7 and 1/2 cups rice krispies

6 cups mini marshmallows, plus 1 to 2 extra cups (optional) 

1 stick (8 TBS) butter

1 and 1/2 tsp vanilla

sprinkles (optional)

WHAT YOU'LL DO

1. Grease a 9x13-inch pan. Over a low flame, melt the butter in a large saucepan or pasta pot. Add vanilla once the butter is almost fully melted.

2. Keep the flame low and add the marshmallows. Stir constantly so the butter and mallows won't burn. Keep stirring until the marshmallow and butter are combined and smooth (no marshmallow lumps should remain!). Cook one minute more, then remove from heat.

3. Add the rice krispies. Use a spatula to fold together the krispies and marshmallow mixture. Scrape the bottom and sides of the pan, making sure all of the krispies are coated. Once it's all combined, fold in 1 to 2 cups more marshmallows, stirring just enough to incorporate but not melt the mallows.

4. Using a spatula or your hand (wrapped in plastic wrap!), press the mixture into the greased pan. Top with sprinkles if desired. Cool completely, then cut into squares and remove from pan. Store in an airtight container, or wrap individually in plastic wrap.

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This recipe is a great exercise in a.) revisiting childhood and b.) practicing self-restraint. How can something as simple as rice cereal, melted butter, and marshmallows be so tempting? I think the addition of vanilla takes it to another level — your childhood rice krispie treats never smelled so good. I wanted to eat the whole pan myself. And these come together so quickly (no wonder they're a favorite of moms everywhere!) that knowing the secrets to the perfect treat could prove dangerous... But I'm willing to take my chances.