Step 1: Prepare Your Pan. Generously butter a 9x13-inch baking pan, or line it with parchment paper for easy removal. Buttering your hands lightly before pressing the mixture can also prevent sticking.
Step 2: Brown the Butter. In a large non-stick pot or Dutch oven, melt the butter over medium-low heat. Continue cooking, stirring occasionally, until the butter browns and nutty flecks appear at the bottom. This usually takes 5-7 minutes. Be careful not to burn it!
Step 3: Melt the Marshmallows. Reduce the heat to low, then add 8 cups of the mini marshmallows to the browned butter. Stir continuously until the marshmallows are completely melted and smooth. Remove from heat immediately once fully melted to prevent hardening.
Step 4: Combine with Cereal. Quickly add the crispy rice cereal and the remaining 2 cups of mini marshmallows to the pot. Stir gently but thoroughly with a buttered spatula until the cereal is evenly coated and the reserved marshmallows are just starting to melt, creating those extra gooey pockets. Work quickly, as the mixture will begin to set.
Step 5: Press into Pan. Transfer the mixture to your prepared 9x13-inch baking pan. Using a buttered spatula or lightly buttered hands, gently and evenly press the mixture into the pan. The key here is to press lightly – compacting too much will result in a dense, hard treat rather than a soft, gooey one. This is a crucial step for a perfect rice krispie treat recipe.
Step 6: Cool. Allow the treats to cool completely at room temperature for at least 30-60 minutes before cutting. Resist the urge to refrigerate, as this can make them hard. For storage, once cool, you can place them in airtight Basics Glass Food Storage containers.
Step 7: Cut and Serve. Once cool, cut into squares using a sharp, buttered knife. Enjoy your perfectly gooey and delicious rice krispie treat recipe!