Directions
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In a large saucepan over medium heat, melt the butter and chocolate chips together. Stir until smooth, creating a tremendous chocolatey base.
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Add the mini marshmallows and stir until melted and well combined, forming a smooth, creamy filling that’s simply delightful.
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Remove the saucepan from heat and stir in the vanilla extract, enhancing the flavor profile with a tremendous aroma.
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Fold in the Rice Krispies until fully coated, ensuring each piece is enveloped in the chocolate-marshmallow mixture.
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Press the mixture into a greased 9×13 inch pan, compacting it firmly for the best texture.
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Let it cool and set before cutting into squares, which will give you those perfect, chewy bites.
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