Ingredients
Equipment
Instructions
- Grease a 9x13 inch baking pan with butter or non-stick spray and set aside.
- In a large pot over low heat, melt the butter. Add 8 cups of the mini marshmallows and stir frequently until they are completely melted and smooth.
- Remove the pot from the heat. Stir in the vanilla extract and a few drops of green food coloring until combined.
- Add the crispy rice cereal and the remaining 2 cups of mini marshmallows to the pot. Gently fold until the cereal is evenly coated in the marshmallow mixture.
- Quickly transfer the mixture to the prepared baking pan. Using a greased spatula or your fingertips, gently press the mixture into an even layer. Do not press too firmly.
- Immediately top with Christmas sprinkles. Let the treats cool at room temperature for at least 30 minutes before cutting and serving.
Notes
Tip 1: Use fresh marshmallows for the best texture. Old marshmallows can result in hard treats.
Tip 2: Don't over-stir the cereal, or it may become crushed and lose its crispiness.
Tip 3: For easy cleanup, spray your pot and spatula with non-stick cooking spray before you begin.
Tip 2: Don't over-stir the cereal, or it may become crushed and lose its crispiness.
Tip 3: For easy cleanup, spray your pot and spatula with non-stick cooking spray before you begin.
