- 6 ounces unsalted butter
1 vanilla bean, scraped (or 2 teaspoons vanilla extract)
16-ounce bag minimarshmallows
12 ounces (1 box) Rice Krispies
1 teaspoon sea salt
3 tablespoons rainbow sprinkles
- Melt the butter along with the vanilla bean seeds and pod in a large pot over medium heat. Remove the vanilla pod, then add in the marshmallows and let them melt completely, stirring, then add the Rice Krispies, sea salt, and sprinkles. Mix it all together.
- Pour into a 9-by-13-inch pan, being careful not to pack it in. If you press down on the Rice Krispies, they’ll get hard and crunchy.
- Let them cool to room temp and then cut up.
- Desserts, Cookies
- North American