ArcaMax

Almost everyone is familiar with the classic back-of-the-box recipe for these treats, with their ideal ratio of melted marshmallows and butter to crackly cereal for a bar with the sweet and sticky chew. While they're certainly delicious in their original incarnation, the potential for enticing mix-ins abounds, as in this loaded-up, sweet-and-salty example (and its variation). For thick, substantial squares to really sink your teeth into, pat the mixture into an 8-inch square pan instead of the usual 13-by-9-inch pan. The foil sling lets you remove the uncut treats from the dish with ease, and greasing the knife you use to slice the bars will ensure that you produce neat-looking treats.

Loaded Rice Crispy Treats

Makes 16 treats

3 tablespoons unsalted butter

10 ounces (283 grams) marshmallows

1/2 teaspoon vanilla extract

1/4 teaspoon table salt

5 cups (5 ounces/142 grams) crisped rice cereal

1 cup pretzels, broken into 1/2-inch pieces

1/2 cup salted dry-roasted peanuts

1/2 cup toffee bits

1/2 cup semisweet chocolate chips

1. Make a foil sling for an 8-inch square baking pan by folding two long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan, perpendicular to one another, with extra foil hanging over the edges of the pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.

2. Melt butter in Dutch oven over low heat. Add marshmallows, vanilla and salt; cook, stirring constantly, until melted and smooth, about 6 minutes. Off heat, stir in cereal, pretzels, peanuts, toffee bits, and chocolate chips until incorporated.

3. Transfer mixture to prepared pan and press into an even layer with greased spatula. Let treats cool for 15 minutes. Using foil overhang, remove treats from pan. Cut into 16 squares and serve.

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