Ingredients
- ¼ cup coconut oil, plus a little extra for greasing your pan and your spoon
- 15oz mini marshmallows, divided
- 5 cups Rice Krispies cereal
- ¼ teaspoon salt
Instructions
- Grease a 9x9 baking dish with coconut oil and set aside.
- Melt coconut oil in a large stock pot over medium-low heat. Add 10 oz mini marshmallows and salt. Stir constantly with a rubber spatula until fully melted and smooth.
- Turn off the heat. Add Rice Krispies and remaining 5 oz of mini marshmallows. Stir until cereal is fully coated and marshmallows are just softened.
- Transfer mixture to prepared dish. Using the back of an oiled metal spoon, press into an even, flat layer.
- Cool at room temperature for at least 30 minutes. Once fully cooled, cut with a sharp knife and serve.
Notes
The mason jar trick. Melt your coconut oil in one of those small mason jars with the measurements on the side. You can measure and melt in the same jar, then pour the excess straight into your pan to grease it. One less dish, no waste.
Oil your spoon. Skip the spatula when pressing your treats into the pan. Coat the back of a large metal spoon with a little coconut oil and use that instead. It glides smoothly and gives you a much cleaner, flatter finish.
If you want to speed up the cooling process, stick the finished treats into the refrigerator before cutting.