Line a 9x13-inch baking dish with parchment paper, leaving a small overhang on two sides for easy removal. Lightly grease the parchment with a little butter or nonstick spray.

Measure out the Rice Krispies into a large bowl so they’re ready to go.

Stack your marshmallows, butter, and vanilla near the stove. Once marshmallows are melting, things move fast.

Pro tip: Having everything prepped (mise en place) keeps the marshmallow from setting up before you add the cereal.

Place the large saucepan over low–medium heat and add the butter. Let it melt completely, swirling the pan occasionally.

Add the mini marshmallows to the melted butter. Stir constantly with a wooden spoon or heatproof spatula until the marshmallows are mostly melted and smooth.

Remove the pan from heat and stir in the vanilla extract and a pinch of salt.

Pro tip (key step): Keep the heat low and stir continuously — marshmallows scorch easily. If they start to brown, reduce the heat immediately.

Pour the measured Rice Krispies into the big bowl.

Immediately pour the melted marshmallow mixture over the cereal.

Using a lightly buttered spatula or spoon, fold the cereal and marshmallow together with gentle but thorough strokes until every piece is coated. Work quickly — you want the marshmallow to remain tacky and binding.

Pro tip (key step): Don’t over-stir. Vigorous stirring can crush the cereal and make the treats dense. Gentle folding keeps them light and crispy.

Transfer the mixture into the prepared baking dish. Use a piece of parchment or a lightly buttered piece of wax paper on top of the mixture to press it down evenly — this prevents sticking and leaves a smooth surface.

Press firmly but don’t pack the mixture too tightly; you want soft, chewy bars, not a compacted slab. Aim for even thickness.

Pro tip: If you prefer thicker, chewier bars, press less and use a smaller pan; for thinner, crispier squares, spread into a larger pan.

Let the pan sit at room temperature for at least 30 minutes to set. You can speed this up by chilling in the fridge for 15–20 minutes, but don’t over-chill or they’ll become hard.

If using white chocolate drizzle: melt white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between bursts until smooth. Drizzle over the top and immediately add sprinkles or mini M&Ms so they stick.

Lift the cooled slab out using the parchment overhang and place on a cutting board. Use a sharp knife (warm it under hot water and dry between cuts for cleaner slices) to cut into squares or festive shapes.

Pro tip (key step): Warm the knife for clean edges — wiping the blade between cuts prevents ragged lines and sticky buildup.

Store in an airtight container at room temperature for up to 3 days. If you’ve decorated with chocolate, keep the container in a cool spot to avoid melting.

For gifting, stack squares between pieces of parchment and wrap in cellophane tied with a ribbon — instant holiday-ready treats.