Brown Butter Vanilla Rice Krispy Treats
These Brown Butter Vanilla Rice Krispy Treats are seriously MIND-BLOWING! A few simple tweaks transform humble squares into gourmet treats with the addition of brown butter, vanilla and a secret ingredient.
Servings: 12 squares
Ingredients
- 5 Tbsp unsalted butter
- 2 tsp pure vanilla extract
- 1/3 cup sweetened condensed milk
- Pinch salt
- 10 oz bag miniature marshmallows, plus 2 extra cups for stirring into the final mixture
- 6 cups crispy rice cereal
Instructions
- Line an 8x8 or 9x9 square pan with parchment paper or foil, extending the sides of the parchment or foil over the edges of the pan. Lightly grease with cooking spray; set aside.
- Add the butter to a medium saucepan and cook on medium heat until melted. Pay close attention, because at this point butter will brown quickly and it can go from browned to burned fast. Butter will start to foam, fizz and sizzle for a few minutes and then you'll begin to notice little browned bits on the bottom of the pan. Swirl the pan occasionally to prevent scorching and to pick up those browned bits. Once the butter is nutty, fragrant and amber in color, remove from heat.
- Stir the sweetened condensed milk, vanilla extract and salt into the butter mixture, then add in 10 oz of the marshmallows and stir until totally smooth and combined.
- Add the crispy rice cereal to a large bowl with the remaining 2 cups of mini marshmallows. Pour the marshmallow mixture over the top and use a wooden spoon or rubber spatula to combine until the crispy rice cereal is fully coated.
- Using greased hands, carefully pat the mixture into the prepared pan (caution, as it may be hot). Pat it into an even layer, but don't compress it too much - the key to great RKTs is to have some air pockets in there. Allow the mixture to set for about an hour before cutting into squares.