Ingredients
Equipment
Method
- Grease a 9x13 inch baking pan with butter or non-stick spray. For easy removal, line it with parchment paper, leaving an overhang on the sides.
- In a large pot, melt the salted butter over low heat.
- Add the mini marshmallows to the pot. Stir continuously over low heat until they are about 80% melted. Remove the pot from the heat and continue stirring until completely smooth.
- Stir in the vanilla extract. Add a few drops of gel food coloring and stir until the color is uniform.
- Gently pour in the crispy rice cereal. Use a greased spatula to fold everything together until the cereal is just coated.
- Transfer the mixture to the prepared pan. Use the greased spatula or a piece of wax paper to gently press it into an even layer without compacting it too much.
- Immediately top with Valentine's sprinkles. Allow the treats to cool completely at room temperature for at least 1 hour before cutting.
- Once cooled, use a large, sharp knife to cut into squares or use greased heart-shaped cookie cutters for a festive look.
Nutrition
Notes
Tip 1: Brown the Butter: For a deeper, nuttier flavor, melt the butter and continue to cook it over medium-low heat until it foams and brown specks appear before adding the marshmallows.
Tip 2: Grease Your Tools: Lightly grease your spatula and hands with butter or non-stick spray to prevent the sticky mixture from clinging to everything.
Tip 3: Freshness is Key: Always use fresh marshmallows for the softest, gooiest texture.
Tip 2: Grease Your Tools: Lightly grease your spatula and hands with butter or non-stick spray to prevent the sticky mixture from clinging to everything.
Tip 3: Freshness is Key: Always use fresh marshmallows for the softest, gooiest texture.