40Plain Regular Sized Marshmallows, 10 oz. package
6CupsRice Krispies Cereal
2CupsMiniature Pastel Colored Marshmallows
With the 1 tablespoon of butter, grease a 13x9 inch pan and set it aside.
In a large Dutch oven, heat the 6 tablespoons of butter over very low heat until melted. Add the plain marshmallows. Stir over low heat until marshmallows are melted completely.
Stir in vanilla extract and gently fold in cereal. As the mixture comes together, stop stirring and allow the mixture to cool slightly about 4 to 5 minutes.
Gently fold in the pastel-colored marshmallows.
Spread and press the treat mixture into the prepared pan.
Cut the treats into squares or rectangles. Wrap well with plastic wrap to keep the treats fresh and chewy.
SubstitutionsSubstitute plain mini marshmallows for the pastel fruit-flavored mini marshmallows.Substitute Regular Sized Marshmallows for the mini marshmallows by cutting them into small pieces.Easter Variation - Molded EggsWash and thoroughly dry fillable plastic eggs and or pans of your choice. Very lightly grease the interior of each egg and/or pan using 1 tablespoon of softened butter. This recipe will fill 6 – 2 ¼” plastic eggs plus one 13 x 4 tart pan.Press the marshmallow treats into the plastic eggs.Coating your hands with a bit of soft butter or cooking spray will help keep the treats from sticking to your hands.Fill the eggs well and snap them closed. Serve or gift the molded treats in the plastic egg.Make-Ahead and StorageWrap these Rice Krispies marshmallow treats in plastic wrap and they will easily keep at room temperature for up to 3 days, which means they are a perfect make-ahead treat!My Top TipsWork quickly after adding the mini marshmallows and immediately spread the Rice Krispies treats in the prepared pan.You can press them down into the pan for a dense bar or lightly press them in for a less dense and taller bar.