I love Rice Krispie Treats. Love. Them. I was flipping through one of my newest cookbooks, Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, and I saw this recipe. I immediately knew that this was the recipe I would christen my cookbook purchase with. If it is possible to make a Rice Krispie treat elegant, this is how you do it. And on a side note, this is a great cookbook. I was hard-pressed to find something that I didn’t want to make in it. If you like to bake, and maybe want to try some more advanced things, this is a great book to have. I digress.
Browned butter. Vanilla bean. Marshmallow. Heaven.
Not only is the flavor amazing, from the browned butter and vanilla bean, but the marshmallow/Rice Krispie ratio is perfect. One of my peeves is a weak marshmallow-to-cereal ratio. I like heavy marshmallow, and this recipe delivers.
If you have never browned butter before, do not let it scare you. It is really easy, but is a lot like caramel. You have to pay attention. You cannot leave it to fold a load of laundry or step away to get the mail. It goes from perfect to I-need-throw-away-two-sticks-of-butter-and-start-over-this-stinks in about 2 seconds flat.
1 cup butter
1/2 vanilla bean
2 (10-ounce) bags marshmallows
1/2 teaspoon kosher salt
9 cups Rice Krispies
Press into the prepared 9×13 pan. A trick that makes packing them into the pan easy – I always have disposable gloves on hand. I use them for everything. Spray your gloved hand with cooking spray and press the treats tightly in the pan. Let sit for 2 hours at room temperature before slicing.
Week 4 of 12 Weeks of Christmas Treats hosted by Meal Planning Magic.