Equipment Needed
- Large pot or Dutch oven
- Heatproof silicone spatula
- 9×13 inch baking pan
- Parchment paper or non-stick spray
- Small microwave-safe bowl (for extra caramel)
- Knife or bench scraper for cutting
Step-by-Step Instructions
First, I prepare my pan. I line a 9×13 inch baking pan with parchment paper, leaving a slight overhang on two sides. This is my best trick for easy removal and clean cuts later. I give the parchment a very light spritz of non-stick spray, too. Then, I measure out my cereal into a large bowl and set it aside. Having everything ready is key because once the marshmallow mixture is ready, you need to work quickly.
Now, for the heart of the recipe. In my large pot, I melt the butter over low heat. Once it’s fully melted and just starting to bubble, I add the entire bag of marshmallows. I stir constantly with my silicone spatula. This is a slow, patient process. I keep the heat low to avoid browning the marshmallows too quickly. As they melt, the mixture becomes a wonderfully gooey, sticky white pool. This is when the magic happens: I carefully stir in the ½ cup of caramel sauce, the vanilla extract, and the ½ teaspoon of kosher salt. The mixture will turn a gorgeous golden-tan color and become incredibly fragrant—a rich, sweet, buttery aroma that fills the kitchen.
Immediately, I remove the pot from the heat. I pour all of the crispy rice cereal into the pot. Using my spatula, I gently but thoroughly fold the cereal into the marshmallow-caramel mixture. I work quickly, trying to coat every single piece without crushing the cereal. I’ve found that a folding motion from the bottom up works better than stirring in circles. It’s ready when no dry pockets of cereal remain and every piece is glistening with the sticky, caramel-infused coating.(See the next page below to continue…)