3 Tbsp. butter
1 (10 ounce) bag marshmallows
1/2 cup white chocolate chips, plus extra if desired (I used about an extra 1/2 cup)
1/2 tsp. salt
1/4 tsp. vanilla extract
5 cups Rice Krispies
1 cup dried cranberries, cherries, etc. (I used a mixed bag of cranberries, blueberries, and cherries)
1/2 cup choc. chips, melted (the original recipe calls for semi-sweet, but it was a bit too rich for me. I didn't use any the second time and liked them better. But I may try milk chocolate next time)
1. Prepare pan by spraying with cooking spray or lining the pan with foil, allowing excess foil to hang over the pan edges (still spray your tin foil with cooking spray). The size pan you use depends on how thick you want your rice krispies. I used a 9x13 pan, and got thinner treats. But you could easily use an 11x7 or 8x8 pan, too and get really nice, thick, pretty treats.
2. Melt butter in large pot over low to medium heat. Add marshmallows, 1/2 cup white chocolate chips, and salt. Cook, stirring constantly, until melted and smooth, about 8 minutes. Stir in vanilla.
(OK... so this may be obvious to many of you, but I just figured this out, after making dozens of crappy rice kripsies... you have to use fresh marshmallows (duh) and you have to melt over low heat. If you melt your marshmallows too quickly over higher heat, they will harden and you won't get soft, gooey rice krispies. Be sure to use a lower heat setting to get the gooiest, softest, and most perfect rice krispies!)
3. Off heat, stir in rice krispies, dried fruit, and any extra white chocolate chunks if you desire, until incorporated. Scrape mixture into prepared pan and press into bottom and corners with either a greased spatula or greased hands.
4. Let cool completely. Pour melted chocolate into baggie and snip off a small corner of the bag. Drizzle melted chocolate over treats. Allow chocolate to cool and harden. Cut into squares and enjoy!