Ingredients
Equipment
Instructions
Preparation
- Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a large heavy-bottomed pot, melt the salted butter over low heat until completely liquid.
- Add 8 cups of mini marshmallows to the pot. Stir constantly over low heat until the marshmallows are fully melted and the mixture is glossy.
- Remove from heat and stir in vanilla extract and sea salt until well combined.
- Gently fold in the puffed rice cereal and the remaining 2 cups of whole mini marshmallows until the cereal is evenly coated. Quickly stir in 1/3 cup of the holiday sprinkles.
- Transfer the mixture to the prepared pan. Using a greased spatula or damp hands, lightly press the mixture into an even layer. Do not pack tightly.
- Melt white chocolate wafers and drizzle in a zigzag pattern over the treats. Immediately top with the remaining sprinkles.
- Allow the treats to set at room temperature for at least 30-60 minutes before lifting them out of the pan and cutting into 16 squares.
Notes
Do not overheat the marshmallows or the treats will be hard.
Use wet hands to press the mixture into the pan to avoid sticking.
Use wet hands to press the mixture into the pan to avoid sticking.
