Ingredients
Scale
- 1 cup unsalted butter
- ½ teaspoon vanilla bean paste or ½ vanilla bean
- 20 ounces mini marshmallows
- ½ teaspoon kosher salt
- 9 cups crispy rice cereal
- Flaky sea salt for topping
Instructions
- Line a 9×13 inch pan with parchment paper and spray with oil, or spray the pan well with oil.
- In a large saucepan, melt the butter over low heat. Once melted, stir in the vanilla bean paste or seeds.
- Observe as the butter bubbles, foams, and turns a dark caramel brown over about 5 minutes, swirling occasionally.
- Mix the marshmallows and salt into the browned butter and stir until fully melted and incorporated.
- Remove the pan from heat and gently fold in the rice cereal, mixing until the cereal is covered with marshmallow.
- Transfer the mixture to the prepared pan, smooth it down lightly with an oil-sprayed piece of parchment or plastic wrap without compacting too much, and sprinkle with flaky sea salt if desired.
- Allow to cool completely, then cut into 12 squares.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the butter is melted over low heat to avoid burning.
Store treats in an airtight container for up to a week; they are best enjoyed fresh.
For gluten-free treats, use gluten-free rice cereal.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 170
- Sugar: 13g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg