Rice Crispie Treat

Brown eyed baker

2 (10oz) pkgs of mini marshmallows
1 stick of butter (1/2c)
1 (12oz) box of rice crispies
1 t salt
1/2 t vanilla

1. Grease 9x11 pan or you can use aluminum foil also
2. In a large saucepan or stockpot, melt the butter and 1 and 1/2 pkgs of the miniature marshmallows over low heat until the marshmallows are just melted. Stir in the salt and vanilla to combine. Remove the pan from the heat, add the Rice Krispies and mix until it is completely and evenly coated with the marshmallow mixture. Stir in the rest of miniature marshmallows.
3. Turn the mixture out into the prepared pan and, using a wooden spoon or spatula that has been coated in non-stick cooking spray, press the mixture firmly into a packed, even layer. Allow to set at room temperature for at least 30 minutes. Using the foil, remove the treats from the pan and slice into squares. Leftover Rice Krispies treats should be stored in an airtight container at room temperature for up to 3 days.