By Tracey
Brown Butter Rice Krispie Treats
from Flour: Spectacular Recipes from Boston’s Flour Bakery & Cafe by Joanne Chang
Ingredients:
- 1 cup (2 sticks) unsalted butter
- 1/2 vanilla bean (or substitute 1 – 1 1/2 teaspoons vanilla extract)
- 2 10-oz bags marshmallows
- 1/2 teaspoon kosher salt
- 9 cups crispy rice cereal
Directions:
Spray a 9×13-inch baking pan with cooking spray.
Add the butter to a large saucepan set over low heat. (I used a 4.5 qt pan and I recommend something even bigger.) Scrape the seeds from the vanilla bean into the pan with the butter. The butter will melt then begin to bubble and foam. Eventually it will start to turn brown and smell nutty – be patient and watch carefully, it can go from brown to burned quickly. Once the butter is browned, add all of the marshmallows and the salt. Stir the mixture constantly until the marshmallows are completely melted.
Turn off the heat under the pan and add the cereal. Use a rubber spatula or wooden spoon to coat the cereal evenly with the buttery, marshmallow liquid. Spread the mixture in an even layer in the prepared baking pan. Let cool for at least an hour before cutting and serving.
You can store the treats in an airtight container at room temperature for 2 days.
