10 T unsalted butter
20 c (850 grams) mini marshmallows, divided
1 t kosher salt
1/2 t vanilla
12 c Rice Krispies cereal
Line a 9 x 13″ baking dish with foil, then coat with non-stick cooking spray; set aside. In a large saucepan or stockpot, melt the butter and 16 c mini marshmallows over low heat until the marshmallows are just melted. Stir in the salt and vanilla to combine. Remove the pan from the heat, add Rice Krispies and mix until it is completely and evenly coated with the marshmallow mix. Stir in additional 4 c mini marshmallows. Turn mix out into prepared pan and using a wooden spoon or spatula that has been coated in non-stick cooking spray, press mix firmly into a packed, even layer. Allow to set at room temp for at least 30 min. Using the foil, remove the treats from the pan and slice into squares. Leftover Rice Krispies treats should be stored in an airtight container at room temp for up to 3 days. Yield: 12 large treats.