Instructions

• Lightly grease a 9×9-inch baking dish and a spatula or your hands with a little of the butter; set the dish aside. Crush the 8-oz. bag of Ruffles (in a sealed plastic bag or food processor) until you have 6 cups crushed, then transfer the crushed chips to a large bowl and set aside.
• In a large pot over medium-low heat, melt the 3 tablespoons butter.
• Add the 4 1/2 cups mini marshmallows to the melted butter and stir constantly over medium-low heat until the marshmallows are completely melted and smooth.
• Remove the pot from the heat and stir in the 1 teaspoon vanilla extract.
• Add the 6 cups crushed Ruffles to the melted marshmallow mixture and fold gently until the chips are evenly coated.
• Pour the mixture into the greased 9×9 dish and press it evenly and firmly into the pan using the greased spatula or greased fingers.
• Let the treats cool to room temperature until set, then cut into squares and serve.