Ingredients
- 2- 10 oz. packages mini marshmallows
- 1/2 cup butter
- 7-8 cups Rice Krispies cereal
- red, white, and blue sprinkles
Instructions
- In a large pot, melt 1/2 cup butter over medium-low heat. As it cooks, it will start changing color as it browns. Keep moving it around the pan until it turns into a light brown and has nutty smell. At that point, add in the marshmallows, and stir until melted. Pour in the Rice Krispies and mix well. Start with 7 cups, then add a bit more if needed. **Less cereal will make them softer, more cereal will make them crisper.** Press into a buttered 9x13 baking dish, and let cool.Once they've cooled, use a cookie cutter to cut out stars. Dip the bottom of the star into the sprinkles, then place that side up onto a plate. The reason I dip the bottom is because it's more sticky than the top, since the top will dry out while cooling. The sprinkles won't stick to the top, but they'll stick to the bottom! (Soon to the be the top.)The extra scraps can be pressed together to cut out more stars. Or just eaten. :)
Notes
I hinted about a secret that will make these even yummier, and it all starts with the very first step! If you're comparing the traditional Rice Krispie Treats recipe, yes I use a lot more butter. I like softer, chewier treats, and more butter helps with that.
Secondly, you're going to brown the butter before adding the marshmallows. It takes just a few minutes, but it's so worth the extra flavor!!
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