S’mores = summer. Rice Krispie treats = backyard BBQ, picnics, parties, camping, and other summertime activities. This recipe has a nice little upgrade to make your treats extra gooey and
soft. Cut these into squares and store in the most retro Tupperware-like container for up to a week.

1. Grease a 9×13-inch baking pan (glass preferably). Reserve 1 cup of mini marshmallows.
2. In a large saucepan, melt butter over medium-low heat. When butter begins to bubble, add
   sweetened condensed milk and stir to combine. Cook until fragrant, about one minute.
3. Stir in the remaining marshmallows (about 3 cups), vanilla, and salt into the butter until melted.
4. Add vanilla and stir. Turn off the heat.
5. Gently, but quickly, fold in reserved 1 cup mini marshmallows, cereal, and chocolate chips until
   completely coated in marshmallow mixture. The chocolate and marshmallows will melt a bit.
6. Transfer mixture to the prepared pan and spread with spatula, but do not smooth. Let cool for
   about 5 minutes then using a grease spoon to press into an even layer. Cool completely (at least an hour, I promise the wait will be worth it!) until cutting into equal squares.