Butter your 9 x 13 x 2 inch baking pan, or line with parchment paper.
Melt butter in a large saucepan over low heat. Once the butter is melted, add the marshmallows (minus 1 cup for later) and stir to coat well. Continue stirring until all of the marshmallows are melted, then remove from heat.
Stir in the vanilla, then add the golden graham cereal and the remaining 1 cup portion of marshmallows. Gently fold in and stir until all of the cereal is coated with the melted marshmallow.
Transfer the coated cereal to your prepared pan, then use a buttered spatula, waxed paper, or dip your fingers in water or butter to gently press the rice krispies cereal down into an even layer. *Do not pack the cereal in firmly, as it will make for hard treats.
Melt the chocolate in the microwave, then drizzle over the treats.
Set the treats out and let them cool for at least an hour before slicing and serving
If you have a torch, brûlée the marshmallows for a more “toasted” taste.
Ingredients
Directions
Butter your 9 x 13 x 2 inch baking pan, or line with parchment paper.
Melt butter in a large saucepan over low heat. Once the butter is melted, add the marshmallows (minus 1 cup for later) and stir to coat well. Continue stirring until all of the marshmallows are melted, then remove from heat.
Stir in the vanilla, then add the golden graham cereal and the remaining 1 cup portion of marshmallows. Gently fold in and stir until all of the cereal is coated with the melted marshmallow.
Transfer the coated cereal to your prepared pan, then use a buttered spatula, waxed paper, or dip your fingers in water or butter to gently press the rice krispies cereal down into an even layer. *Do not pack the cereal in firmly, as it will make for hard treats.
Melt the chocolate in the microwave, then drizzle over the treats.
Set the treats out and let them cool for at least an hour before slicing and serving
If you have a torch, brûlée the marshmallows for a more “toasted” taste.