For me this recipes definitely improves the original though. The brown butter adds a glorious nutty flavor, and the vanilla beans add a different and more intense vanilla flavor than extract does. Love these tasty treats and I'll definitely be making these with my kids when they're older.
|Photo by: Jamie Lacey Photography|
Brown Butter Crispy Rice Sqaures
from Flour: Spectacular Recipes from Boston's Flour Bakery & Cafe by Joanne Chang
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
Spray a 9x13-inch baking pan with cooking spray.
Add the butter to a large saucepan set over low heat. 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 - 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 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.
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