Extra gooey for my super-sweet friend and lover of fluff, Melissa. For you M, I made them with gluten-free rice cereal.
Fluffy, Gooey Crispy Rice Treats
Makes 9-12 Cookies
6 cups crispy rice cereal, gluten-free or regular
6 tablespoons (3/4 stick) unsalted butter
10 oz. bag mini marshmallows
1/2 tablespoon pure vanilla extract
Filling:
5.5 ounces marshmallow fluff
1/4 teaspoon vanilla extract
Line 9 x 9-inch baking pan with foil paper, allowing 2 inches to hang over the sides. Spray lightly with vegetable oil. Set aside.
In a large mixing bowl, add rice cereal. Set aside.
In a small bowl, mix together marshmallow fluff and vanilla. Set aside.
In a medium saucepan over low heat, melt butter and marshmallows. Mix until smooth. Add vanilla and stir until well combined. Pour marshmallow mixture over cereal mixture. Mix well to incorporate the marshmallow mixture.
Press half into prepared pan. Spoon over marshmallow fluff mixture, and smooth into an even layer. Pour the remaining cereal mixture over the top and press into an even layer.
Cool until firm. Using the foil overhang, lift cookies out of pan, and cut into 9-12 bars.
Store cookies, layered between wax paper, in an airtight container, for up to 3 days.