Amy Learns to Cook

Instructions

• Lightly butter a 9 x 13 inch pan.
• Measure out 3 cups of the mini marshmallows and set them aside.
• Melt the butter in a large pot over low heat.
• Add the remaining marshmallows and the salt.
• Cook over low heat, stirring frequently, just until the marshmallows are completely melted and smooth. Do not overcook.
• Remove the pot from the heat.
• Add the 6 cups Rice Krispies cereal and gently fold until evenly coated.
• Fold in the reserved mini marshmallows. Mix only enough to distribute. You want the marshmallows pieces to remain intact.
• Transfer to the prepared pan. Using buttered hands or a buttered spatula, gently spread the mixture into an even layer. Don’t pack or compress it firmly.
• Let cook at room temperature for about 30 to 60 minutes before cutting.
• Note: The key is low heat + lots of marshmallow + gentle pressing. It should give you a soft, gooey treats with visible pockets of marshmallow rather than hard, dense Rice Krispies Treats. If you like it extra buttery, add a whole stick.