these look yummy! Scrape the seeds from the vanilla bean into the pan with the butter. These are the big, fat, chunky rice cereal treats that you see for sale at bakeries and coffee shops, only these are so much better because they’re fresh, buttery and full of both swirls of melted marshmallow and pockets of marshmallow pieces. No gumminess or greasy taste. Besides, is every bag 10 oz? I made 12 large squares but could definitely make 24 smaller squares for a treats table or if you want to share more. Pour the mamarshmallow over the Rice Krispies. i whipped up a batch on sunday and holy cow…these were so amazing! These days, it’s the “small” box. In a large pot, melt butter over medium-low heat. Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe, Sweet Potato Fries with Toasted Marshmallow Dip. If you make this recipe, be sure to snap a picture and share it on, Brown Butter – Crispy Rice Treats | Centre Street. Find a really big bowl and measure out 9 cups of cereal. I live in Phoenix, Arizona (hence the blog name!). The only part that will trip people up is the lack of clarity about how big your pot should be. The frozen marshmallows remained mostly intact as in the photo. I recently tried a recipe where it called for brown butter, but I didn’t really taste anything spectacutar about it. I did always enjoy homemade versions, though. Appearance: Well, they look exactly like rice crispy treats! Did you put it in with the vanilla and butter? 1/2 teaspoon kosher salt. There's just enough of the melted marshmallow to keep them stuck together. I’m running to the store for some rice krispies ASAP. Maybe it’s just my faulty tastebuds or maybe I didn’t brown it correctly. Great job! Not wanting to unhinge my jaw, I opted for using a jelly roll pan (10-by-15-inch pan) and, while not perfectly flush with the rim when packed down, they did fit. Sprinkle the top with a little sea salt. You have no idea that a Rice Krispie treat could be this good. Let the treats rest for at least 90 minutes at room temperature so they have a chance to firm. Oh MY! The browned butter makes the flavor amazing, and I love that they’re plenty soft and marshmallowy! Melt butter in a saucepan over medium-low heat, stirring until it is golden brown and has a nutty … Add the vanilla to the melting butter. They had a chewy, slightly firm texture that made biting into them a pleasure. The recipe uses the word “quickly” to indicate both the speed of stirring in the rice krispies and the frozen marshmallows. And I’m glad I did because these are my new favorite rice crispy treats! Who knew that a rice krispie treat could be so good? The whole recipe took just over 15 minutes to prepare. If you’re worried about the idea of browning the butter, don’t be. This was a delicious and easy-to-follow recipe. It’s really a magical ingredient. Have you tried this recipe? The salt both within and on top of the bars brought out the browned butter. Although I have yet to try a peanut butter or chocolate version…, I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I LOVE it in my brownie recipe so why not where it will shine in the relatively bland cereal treat?!? I fixed the recipe, but add it with the marshmallows. 1/2 teaspoon kosher salt Use a rubber spatula or wooden spoon to coat the cereal evenly with the buttery, marshmallow liquid. so i tried this recipe and it turned out wonderful… my only problem was when i tried to even to spread the mixture evenly on the baking sheet. I always make sure my Rice Krispies squares are packed full of marshmallow (who the heck wants a dry mouthful of cereal?). I immediately knew that this was the recipe I would christen my cookbook purchase with. @Rose – I usually swirl the pan occasionally just to make sure the butter is browning evenly. It sounds weird if you’ve never done it but it’s easy and delicious. My teenage daughter was a little skeptical about the vanilla bean flecks in “her” rice krispie treats (she doesn’t even like vanilla bean ice cream, how weird is that? I’m going to have to try these soon. Stir over low heat until marshmallows are completely melted. Wow, you are passionate about Rice Krispie Treats! In fact, my treats ended up looking exactly like the ones in the recipe photo. Because the smaller pan created really thick bars, I wouldn’t recommend cutting smaller than 2x2, or they will be top heavy and awkward looking. A trick that makes packing them into the pan easy – I always have disposable gloves on hand. Cut the vanilla bean in half, and scrape the seeds with … It will bubble and crack. Somehow I've ended up making rice crispy treats more in the last 2 weeks than I have in my entire life, but I'm not mad about it. Stir the mixture constantly until the marshmallows are completely melted. You can store the treats in an airtight container at room temperature for 2 days. It takes about 5 to 7 minutes. Also, other puffed rice cereals work well too. I happened to have a couple bags in my pantry that I decided to use but they were somewhat sticky. 9 cups Rice Krispies. I used a large Dutch oven to make the marshmallow so I could mix everything in one pot and it worked perfectly. Spread the mixture in an even layer in the prepared baking pan. I also like a little hit of maple extract here to complement the browned butter, but it’s optional! Hate tons of emails? Of all the things I make rice krispie treats are my boyfriends favorite! I had never had rice krispies treats where whole marshmallows were mixed in, but you certainly can't go back after you've tried it. How great is this book? The intro to this recipe in the book mentions that these rice krispie treats have become a signature item at the bakery and now I understand why. However, I wouldn’t mind trying it again on this recipe . You have to pay attention. Simple to make and absolutely delicious! In a large saucepan set over low heat, melt the butter. This is a great riff on the traditional rice krispies treats. Leftover treats (if there is such a thing) can be individually wrapped and frozen. As suggested, I purchased fresh marshmallows and a box of rice cereal so everything was super fresh. However, we never let them set-up. It’s not even up for debate, it’s happening. Quickly add the rice cereal and stir until well blended. Who knew that Rice Krispie Treats could be so good? We’d just eat them straight from the bowl. that such a simple snack makes the cut, and I know there must be something special about the recipe. Note that these aren’t saturated with marshmallow. Those look so tasty! I used the maple flavor, and it made the perfect complement—in fact, no one even guessed there was maple in it. Don’t skip on the maple flavor for the extra somethin-somethin!! I prefer a chunkier crispy rice treat ,so I made this recipe in a 9-by-13-inch pan, which perfectly accommodated the 9 cups of crispy rice cereal and two 10-oz miniature marshmallows. Stir the mixture constantly until the marshmallows are completely melted. A few years ago, I tried to make some treats, but the new recipe was disgusting. Don’t skip it. . 1 cup butter The butter will melt then begin to bubble and foam. So great… I’ve made them twice this Halloween week! See the flecks of brown butter and vanilla beans? I’ve really gotten into making different kind of rice krispie treats lately, so I’m going to have to save this for when I’m home for Christmas (I’ve got some vanilla beans stashed away in the pantry ). i knew i had to make these the very second i saw this recipe! We need to stop being stupid. I hope you have a great weekend! Notify me of followup comments via e-mail. Texture: Crispy, sticky, gooey. I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. You weren’t kidding when you said these rice krispie treats have the perfect marshmallow to cereal ratio – they look amazingly gooey and chewy! Thank you for sharing. Just in time for Easter. Stir in the vanilla extract and, if using, the maple extract. Flour: Spectacular Recipes from Boston’s Flour Bakery & Cafe. Revelation!! When I saw this version of rice crispy treats in the Flour cookbook, though, I mentally bookmarked it. Spray your knife with cooking spray or slick it with butter before cutting the treats into squares.