Step 1:
Prepare a clean, flat surface for shaping the balls, such as a baking sheet lined with parchment paper. Lightly coat your hands with butter or oil to prevent sticking during shaping.

Step 2:
In a large saucepan, melt the butter over low heat. Stir continuously to avoid burning, allowing it to become fully melted and lightly golden for added flavor.

Step 3:
Add the mini marshmallows to the melted butter. Stir constantly until the marshmallows are completely melted and combined with the butter, forming a smooth, gooey mixture. If you’re using large marshmallows, cut them into smaller pieces beforehand for even melting.

Step 4:
Remove the saucepan from the heat and stir in the vanilla extract if desired. This adds a touch of warmth and depth to the flavor of the marshmallow mixture.

Step 5:
Gently fold the Rice Krispies cereal into the marshmallow mixture. Stir with a wooden spoon or spatula, ensuring all the cereal is evenly coated with the gooey mixture.

Step 6:
Allow the mixture to cool slightly for 1-2 minutes, making it easier to handle without burning your hands. Take a small portion (about 2 tablespoons) of the mixture and shape it into a ball, pressing it gently between your hands.

Step 7:
For an extra decorative touch, roll each ball in sprinkles, mini chocolate chips, or colored sugar before placing it on the parchment-lined sheet. Repeat until all of the mixture is used.

Step 8:
Let the Marshmallow Rice Krispie Balls sit for about 10-15 minutes at room temperature to firm up before serving.