📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan lightly with butter or non-stick spray. You can also line it with parchment paper for easier cleanup later—which, let's be honest, is always a win!
2. In a large mixing bowl, combine the melted butter, mini marshmallows, and vanilla extract. Stir everything together until the marshmallows are completely melted and the mixture is smooth. This is where you'll really want to make sure there are no lumps of unmelted marshmallows lingering. Trust me, it makes a huge difference!
3. Gradually add the Rice Krispies cereal to the marshmallow mixture. Stir gently but thoroughly until all the cereal is evenly coated. Be careful not to overmix, or you might end up with a mushy mess (been there, done that!).
4. Pour the mixture into your prepared baking pan and press it down firmly and evenly with a spatula or your hands (make sure to wash those hands first!). You want to make a nice, flat, even layer. I like to make it about an inch thick, but you can totally adjust it to your preference.
5. Bake for 10-12 minutes, or until the edges are golden brown and the top is slightly puffed up. Keep a close eye on them as ovens can vary! Every 2-3 minutes, peak to see if the edges are browning. If they are then turn down your oven temperature slightly.
6. Remove the pan from the oven and let the marshmallow nuggets cool completely in the pan. Once they are cool, use a knife to cut them into squares or other shapes.
7. Once they've completely cooled, you can store your delicious creations. I like to keep them in an airtight container at room temperature for up to 3 days, but they're also super tasty straight out of the oven (just sayin’!)