Another once upon a chef recipe. Who does not like Rice Krispie Treats! Yum! "A few tweaks to the back of the box recipe make these Rice Krispie Treats the best ever." Highly recommend reading through her blog on the recipe...
Ingredients:
- 12 tablespoons (1-1/2 sticks) unsalted butter, plus more for greasing the pan
- Two 10-oz bags mini marshmallows, divided
- 3/4 teaspoons vanilla extract
- 1/2 teaspoon salt
- 8-1/2 cups Rice Krispies
Directions:
Line a 9 x 13-in pan with heavy duty aluminum foil and lightly grease with softened butter. Set aside 2 cups of the marshmallows.
In a large pot, melt the butter over medium high heat (save one of the butter wrappers to press the mixture in the pan). Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to bubble and foam, and the color will progress from bright yellow to golden to finally a toasty-brown. Once you smell that nutty brown butter aroma, take the pan off the heat. Add the remaining marshmallows, vanilla and salt.
Place the pot back over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted.
Remove the pan from the heat and add the cereal. Stir until evenly combined.
Add the reserved marshmallows and stir until they are softened and partially melted. Do not overmix.
Transfer the mixture to the prepared pan and using the butter wrapper, press mixture gently into an even layer in the prepared baking pan. Let cool at room temperature for at least an hour.
Use the foil overhang to lift the treats onto a cutting board, then use a serrated bread knife to cut into squares. Store in an airtight containers at room temperature for up to 2 days.
Freezer-Friendly: wrap in wax paper and freeze up to 6 months. Let stand at room temperature for about an hour before serving.
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