Toasted marshmallow will change your life when it comes to rice krispie treats.
Mandy Merriman is sharing how to make Rice Krispies two different ways.
Salted Brown Butter Rice Krispies
1 stick unsalted butter
10 oz bag marshmallows
1/4-1/2 t coarse sea salt
6 C Rice Krispie cereal
In a large pot, melt stick of butter over medium heat. While butter is melting, prep pan with plastic wrap and a little cooking spray (making sure there’s a 1 inch overhang on each side).
After the butter has melted completely, it will begin to foam. Watch it closely because it will quickly go from brown to burned. When it begins to smell nutty and turns a light golden amber, stir it around for a second, then remove from the heat. Immediately toss in marshmallows and stir until marshmallows have completely melted, about 3 minutes. (Add back to the low heat surface if marshmallows aren’t melting fast enough).
Remove from heat, and add in salt and cereal. Stir together until completely melted, then press mixture into your prepared pan. Cover with plastic wrap over the top, then refrigerate for up to 10 minutes until completely firm. When cooled completely, cut into squares. Store in an airtight container.