Your favorite marshmallow crispy rice treat.
Only better.
And slightly more time consuming.
Ingredients:
1/2 cup (1 stick) butter
1/2 vanilla bean
1 10.5 oz. bag mini marshmallows
1/4 teaspoon salt
5 cups crispy rice cereal (sometimes referred to as Rice Krispies)
1. Melt the butter in a large pan over medium low heat.
2. As the butter is melting, cut open the vanilla bean and scrape the seeds into the pan. Yes, you can substitute vanilla extract, but if you do, add it after the marshmallows are melted, but before you add the cereal.
3. Once the butter has melted, you are going to wait for it to brown. This is one of the things, along with the vanilla bean and salt, that makes this recipe extra special. It will bubble and hiss, but not boil, for about 4 to 5 minutes before it starts to brown. You need to watch carefully because it is a very short trip from brown to burnt.
4. Add the marshmallows and salt as soon as the butter starts to brown. Stir over low heat until marshmallows are completely melted and seeds are evenly distributed.
5. Stir in cereal until well combined.
6. Pat into prepared pan.
7. Let sit for about half an hour, if you have very good self control, then cut and enjoy!
- Posted using BlogPress from my iPad
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