Rice Krispie Treats

1/2 cup unsalted butter (1 stick)

1 12-ounce bag standard marshmallows

3/4 teaspoon salt 

1 teaspoon vanilla extract

6 cups Rice Krispies cereal

Rainbow sprinkles (optional)

Butter a 9 x 13 inch pan.

In a large pot melt the butter over low heat. Once melted turn off the heat and add the marshmallows to the pot.

Stir to coat all the marshmallows until well coated and they begin to soften. Return heat to low, add the salt and stir until the marshmallows are almost smooth. (some small lumps are ok) 1 to 2 minutes more. Be patient at this stage, you want the marshmallows to melt evenly and gently softening all the way through without reaching a boil. Turn off the heat. Stir in the vanilla. Add the cereal and using a large silicone spatula fold the mixture until all the cereal is coated.

Pour into the prepared pan. Using the spatula gently push and pull the cereal to spread out and fill the pan. Avoid pressing down.

While still warm, top the treats with rainbow sprinkles. Let cool for at least 30 minutes before cutting. Once cool cut to your liking.

Submitted by Cathy Burleson, Blessed Trinity Community, adapted from the New York Times