Browned Butter meets vanilla in a classic treat where nostalgia and elevated flavors collide. Nutty brown butter and fragrant vanilla add depth to the sweet marshmallow base. We pair up our Pure Bourbon Vanilla with Pure Rum Extract for a layer of complexity. You know the next part: it’s time to pour in the crispy rice cereal and stir. Press into bars and serve this buttery, sweet treat to kids of all ages. Oh, and pro tip: these pair perfectly with a crisp glass of Chardonnay – quite the culinary duo!
Time: 15 min
Makes 24 treatsRating
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Loading...| 1 stick butter (we used salted) | |
| 1 tsp Pure Rum Extract | |
| 1 tsp Pure Vanilla Extract | |
| 2 10-oz bags mini marshmallows | |
| 1 12-oz box crisped rice cerealy | |
| Holiday sprinkles, optional |
| 1. | Line a half sheet pan with parchment. |
| 2. | In a large pot - large enough to the the marshmallows and cereal - melt the butter over medium heat. It will melt then foam. After the foam subsides, it will turn clear. It will then turn golden and then brown with some browned - not burned - bits at the bottom. It will smell nutty. Stir often and when the mixture is fragrant and dark, golden brown, remove from the heat. Add in the extracts and stir. |
| 3. | Stir in the marshmallows and stir and until the mixture is smooth and well combined. You may need to return the pot to low heat if there is not enough residual heat to fully melt the marshmallows. |
| 4. | Turn off the heat and add in the cereal and holiday sprinkles if using. Stir to combine. We found a rubber spatula worked best. Turn the mixture onto the prepared sheet pan and press evenly. Allow to cool and cut into squares. |
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