I’ve been making my rice crispy treats like this for years. Just a few adjustments to the traditional recipe makes this one the best one yet. Y’all hear me talk all the time about how certain good-quality ingredients can change a common recipe, and this is a great example of just that. You don’t have to go wild or get weird with ingredients to make something over the top. The little addition of Kerry Gold butter, almond extract, and fleur de sel truly make all the difference here!
1 stick Kerry Gold butter
2 (10 or 12 ounce) packages marshmallows
1/2 teaspoon almond extract
8 1/2 cups rice crispy treat cereal
Fleur de Sel
Heat butter over medium heat until brown and toasty. Turn heat down to low and add the marshmallows slowly, stirring them in until melted and consistency is smooth. Don’t turn the heat up to rush this part - too high heat will make the crispy treats hard as rocks when they dry! Turn off the heat and stir in the almond extract. Stir in the cereal one cup at a time. Place parchment paper down in a 9x13 baking dish, pour in the mixture, and with another piece of parchment, press it down until even. Sprinkle heavily with Fleur de Sel - to salty taste preference… I go pretty heavy on this. Let cool for at least 30 minutes. Cut into squares.