Measure out the mini marshmallows and rice cereal, and set aside. Cut the butter into small pieces.
4 cups mini marshmallows, 3 tablespoons unsalted butter, 6 cups Crisped rice cereal
Grease the baking pan or line it with parchment paper for easy removal. Melt the butter in a large saucepan over low heat, stirring occasionally, until fully melted and starting to bubble softly.
3 tablespoons unsalted butter
Add the mini marshmallows to the melted butter. Continuously stir with a rubber spatula until the marshmallows are completely melted and the mixture is smooth, about 3-4 minutes. You should see a glossy, stretchable consistency.
4 cups mini marshmallows
Remove the saucepan from heat. Immediately pour the crispy rice cereal into the marshmallow mixture. Gently fold and stir until the cereal is evenly coated and the mixture is well combined.
6 cups Crisped rice cereal
Transfer the mixture into the prepared baking pan. Using a greased spatula or wax paper, press the mixture evenly into the pan to about 1-inch thickness. Don’t press too hard to keep the treats light and airy.
Let the treats cool at room temperature for at least 30 minutes until set and firm. Once cooled, cut into squares and serve.
