This makes a very large thick batch, perfect for family gatherings. Divide in half for one 9x13 pan. Otherwise use sheet cake size pan and fill it thick, or use 2 9x13 cake pans.
3 sticks butter (1 1/2 c)
4 10 oz packages mini marshmallows
1 ½ t vanilla
¾ t salt
17 c Rice Krispies
Lightly brown butter in large heavy saucepan. Save butter wrappers to grease 1 large cookie sheet or 2 9x13 cake pans.
When butter is golden brown remove from heat and add all but 4 cups of the marshmallows. (You’ll add those later)
Add vanilla and salt.
Return to low heat and stir until melted.
Add Rice Krispies and coat well.
Stir in reserved marshmallows and mix.
Press into foil lined or buttered large pan or two medium pans.
Cool one hour them cut with serrated knife.
These may be frozen up to six weeks in sealed bags.
Recipe from Nicole Parker
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