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
Spray a 9×13 pan with cooking spray. Find a really big bowl and measure out 9 cups of cereal. Set aside.
Melt butter in a large saucepan over low heat.
Cut the vanilla bean in half, and scrape the seeds with the back of a knife.
Add the vanilla to the melting butter.
The butter will foam and make some noise. It will bubble and crack.
It will start to turn a golden brown color. Watch it carefully because it can burn very quickly.
When the butter is ready, the bubbling will stop and will be brown. It takes about 5 to 7 minutes.
Add the marshmallows and salt.
Stir over low heat until marshmallows are completely melted.
See the flecks of brown butter and vanilla beans? You have no idea that a Rice Krispie treat could be this good.
Pour the mamarshmallow over the Rice Krispies. Coat completely with marshmallow.
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.