Rice Krispie Squares with Marshmallow Fluff

Line an 8×8-inch (20cm x 20cm) baking dish with parchment paper, leaving a slight overhang for easy removal.
Add the butter and marshmallow fluff to a large saucepan and place over low heat.
3 tablespoons unsalted butter, 1 tub (7.5 oz/213g) marshmallow fluff
Stir gently until the butter and marshmallow fluff are smooth and fully melted. Keep the heat low. The mixture should only melt, not boil. Stir in the vanilla extract and a pinch of salt.
1 teaspoon vanilla extract, pinch of salt
Remove from the heat and fold in the Rice Krispies until evenly coated.
5 cups Rice Krispies cereal
Fold the mixture gently, taking care not to squash the Rice Krispies.
Quickly transfer the mixture to the prepared pan before it starts to stiffen.
Press gently and evenly into the pan using a greased spatula or lightly buttered hands.
Let cool completely (30–45 minutes) before cutting into squares.

Variations

Chocolate-dipped – Dip the tops or half of each square in melted milk or dark chocolate, then let set.

M&M’s – Fold a small handful through the mixture or scatter over the top before pressing into the pan.

Chocolate drizzle – Drizzle melted chocolate over the top for an easy finish.

Sprinkles – Add on top for a funfetti vibe while the mixture is still warm so they stick.