Quick Marshmallow Rice Squares

Grease a 9x13 inch baking pan with butter or non-stick cooking spray, ensuring the bottom and sides are evenly coated to prevent sticking.

In a large saucepan, melt 3 tablespoons of butter over low heat, stirring occasionally to prevent burning.

Add the full bag of marshmallows to the melted butter and stir continuously over low heat until they are completely melted and smooth.

Remove the saucepan from heat immediately once the marshmallow mixture is fully melted and uniform in texture.

Add the puffed rice cereal to the marshmallow mixture and stir quickly with a wooden spoon or silicone spatula until all the cereal is evenly coated.

Transfer the mixture into the prepared baking pan and press it down firmly and evenly using a buttered spatula or lightly greased hands.

Allow the mixture to cool and set at room temperature until firm.

Once fully set, cut into bar-shaped squares using a sharp knife and serve, storing any leftovers in an airtight container.