My Rice Krispies memories involve a giant pot, a stove, and stirring an entire pat of butter for 10 minutes. Delicious, but a big job—and who wants to clean a giant marshmallow pan? I was a prisoner of this method, too…until I saw my boyfriend's mom make a batch in the microwave.

As fast as a microwave can say “beep-beep-beep,” these childhood treats are quickly back in my life. I like this trick because it only takes five minutes, from pouring the cereal to pressing it into the mold. (And that’s if you’re like me and you procrastinate taking pictures.)

Place a tablespoon of butter in a microwave-safe bowl. (Break it in half to speed up the melting process.) Microwave for about 30 to 45 seconds. Meanwhile, grease a 6-cup cupcake pan with butter. You can also use a loaf pan or whatever you like, but I prefer the cupcake pan: the indentations make for perfect portion sizes, and separating the mixture allows it to cool and set faster.

Once the butter is completely melted and hot, remove it from the microwave and pour in 2 cups of mini marshmallows. Large marshmallows will work if you have them, but in the interest of easy and quick melting I went with the minis. Toss the marshmallows in the melted butter until coated, then return the bowl to the microwave for 30 seconds. The marshmallows will begin to expand. That's good. Remove from the microwave and quickly stir the mixture with a rubber spatula until the marshmallows come together.