Better Than Mom’s Brown Butter Rice Krispie Treats.
Ingredients
- 1 stick (8 tablespoons) salted butter
- 10 cups (two 10 ounce bags) marshmallows, homemade (recipe below) or store-bought
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt
- 9 cups brown rice krispies
- 3 tablespoons powdered gelatin
- 1 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- flaky sea salt
- confectioners’ sugar, for dusting
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Instructions
- 1. Line a 9x13 inch baking dish with parchment paper.
- 2. Add the butter to a large pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the marshmallows, stirring until melted. Stir in the vanilla, salt, and brown rice krispies, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly.
- 3. Let the treats cool, at least 1 hour. Cut into bars and serve! Bars will keep for 2-3 days stored in an airtight container.
- 1. Line an 8-inch square baking pan with parchment paper and dust with confectioners sugar.
- 2. In the bowl of a stand mixer, stir together the 1/2 cup cold water and the gelatin. Fit the stand mixer with the whisk attachment.
- 3. In a medium saucepan, combine the honey and 1/2 cup water. Cook over medium heat, stirring often, until the mix reaches 240 degrees F. on a candy thermometer, about 10-12 minutes. Remove the pan from the heat.
- 4. With the mixer on medium speed, carefully and slowly pour the hot syrup into the gelatin mixture. Add the vanilla and salt. Raise the mixer speed to high and beat for 8-10 minutes, or until the mixture is fluffy.
- 5. Working quickly, transfer the marshmallow mixture in the prepared pan. Smooth the top into an even layer. Let sit at room temp for 1 to 2 hours, until set.
- 6. Generously dust the top of the marshmallow with confectioners’ sugar and then invert it onto a clean cutting board. Cut the marshmallow into squares, they will be sticky. Store in an airtight container at room temperature for up to 1 month.
Source
Original recipe: View Original