Rice krispie treats are one of those desserts that take me straight back to childhood. There is something so comforting about these simple, gooey, no-bake treats. I used to look forward to my mom making them because inevitably they would make their way into my lunch box!
Though, now that I am an adult, I gave them a serious upgrade with some whole vanilla bean! Just look at those little black flecks in the marshmallow! And, confession…I used brown rice cereal and organic marshmallows. Yep, it’s official, I’ve been living in LA too long!
Also, these make the perfect Summer dessert since you don’t have to turn the oven or stove on. In a few short minutes, you can turn plain cereal and marshmallows into delicious sticky squares of happiness. I microwaved the marshmallow mixture and it worked perfectly! Just make sure you use a big enough bowl and watch as it’s cooking so you don’t have a marshmallow explosion in your microwave!
Classic Vanilla Bean Rice Krispie TreatsPrint Recipe
- 1 10oz box plain rice cereal (about 9 cups)
- 16oz Marshmallows (I use big ones, but small ones would work, too)
- 3 Tbsp salted butter
- 1/4 tsp vanilla bean seeds
Grease (I use butter) a 9x13 lasagna dish and set aside.
Measure out cereal into a large bowl. Set aside.
Add marshmallows and butter to a large microwavable bowl. Microwave on high for two minutes, and then stir. Microwave for an additional minute, or until marshmallows have melted completely, stirring after each minute.
Stir in the vanilla bean to the hot marshmallow.
Add rice cereal to marshmallow and working quickly, incorporate the cereal until it is evenly coated. This may take you some time as the marshmallow begins to cool, it gets stiffer and stiffer. I sometimes find it easier to work with my hands if it isn't too hot to touch.
Press evenly into the greased lasagne pan, without compacting it too much.
Allow to cool completely before cutting into squares. Best if served the same day.