Ultimate Rice Krispie Treats
Forget the old way of making rice krispie treats. These ones include browned butter and marshmallow bits for ultimate flavor and texture!
Ingredients
- ½ cup salted butter 125g
- 400g bag mini marshmallows about 8 cups
- 1½ teaspoons vanilla extract
- 6 cups crispy rice cereal
Instructions
- Grease a 9 x 13 inch pan generously with butter and/or line with parchment paper. For thicker squares, use an 8 inch square pan. Set aside.
- In a large heavy bottomed sauce pot, melt butter over medium low heat until it starts to sizzle. Continue heating until it foams and simmers. Stir frequently and do not leave unattended. When the milk solids at the bottom begin to toast, continue heating until they become golden brown.
- Set aside 2 cups of the marshmallows and add the remaining ones to the butter. Lower heat and stir constantly until the marshmallows are ¾ melted. Add vanilla and stir well. Add crispy rice cereal and remove from heat. Stir well until every grain is coated.
- Add the reserved 2 cups of marshmallows and stir very briefly. (If you stir for too long, they will melt away like the others and there won't be any bits.) Press into prepared pan. If the mixture sticks, butter your fingers so it will be easy to handle. Press evenly to create a uniform surface.
- Allow to cool for 45-60 minutes or until set. Cut into squares. These rice krispy treats will keep for 5 days in an airtight container or freeze well wrapped for up to 3 months.