Here's how to make the best chewy marshmallow Rice Krispie treats! Featuring brown butter and vanilla-flavored marshmallows!
Course Dessert, Snack
Cuisine American
Keyword bars, marshmallows, Rice Krispies
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Calories
Ingredients
8tablespoons salted butter
10ozDandies mini marshmallows
½teaspoonvanilla extra
4cupsRice Krispie cereal
1cupregular mini marshmallows( I use Paskezs brand)
Instructions
Line an 8x8 inch pan or baking dish with parchment paper, leaving a bit of overhang to make lifting the finished treats out of the pan easier. Set aside.
Melt butter over medium heat in a large pot or saucepan (non-stick and light-colored bottom if possible).
8 tablespoons salted butter
Allow the butter to simmer while stirring until dark golden and fragrant. (Be careful not to burn this. It will turn from yellow to golden quickly, so don't take your eyes off it)
Once butter is golden, Immediately reduce heat to low and stir in Dandies marshmallows.
10 oz Dandies mini marshmallows
Allow the marshmallows to melt and become puffy while stirring.
Stir in the vanilla extract.
½ teaspoon vanilla extra
Gently stir in the Rice Krispies until well coated.
4 cups Rice Krispie cereal
Fold in the regular mini marshmallows just until they begin to soften. ( Do not let these melt all the way, this will create gooey pockets inside of the Rice Krispie Treats)
1 cup regular mini marshmallows
Transfer the mixture to the prepared baking dish and spread it into an even layer.
Press the mixture down firmly using a spatula.
Cover and let sit for 1 hour or until room temperature.
When ready to serve, lift from the pan with parchment paper and cut into squares.
Wrap individually in plastic wrap and store in an air-tight container. Best if served within 48 hours.