Rice krispie treats are pretty awesome, however, the grown up version is even awesome-er. What exactly makes this typical kid treat grown up? The flavor of course. Made with browned butter and vanilla bean, the usual rice krispie is taken from good to amazing.
I discovered the recipe after scrolling through Zoe Francois's blog, Zoe Bakes (from what I gather, Zoe is an exceptional baker, and so far, I've bookmarked about 10 of her recipes.) I decided to try out the Browned Butter and Vanilla Bean Rice Krispies first. It had been quit awhile since I made rice krispies so once I laid eyes on the recipe, I was automatically in the mood.
Brown Butter Vanilla Bean Rice Krispie Treats
(adapted from Zoe Bakes)
5 tablespoons butter
1 vanilla bean, scraped
1/4 teaspoon salt
10 ounce bag of marshmallows
5 1/2 cups rice cereal (if making gluten free, be sure to get a rice cereal without malt, such as Erewhon Crispy Brown Rice Cereal or Kelloggs Gluten Free Rice Krispies. They can be found at Whole Foods, Sprouts, and Amazon)
Butter a 9x9 square pan.
In a small saucepan, melt butter over low heat. It will begin to foam and crackle. Once the crackling subsides, keep an eye on the butter until it turns a deep caramel color and smells toasty.
Once well browned, remove from heat and strain the butter into a larger sauce pan.
Add the vanilla seeds, salt, and marshmallows to the butter. Cook over very low heat until the marshmallows are entirely melted. You will notice the vanilla seeds disperse due to the heat.
Add the rice cereal and stir until it is well coated with the vanilla marshmallow mixture (try the mixture now while its warm!).
Press into 9x9 pan. If needed, use a buttered spatula to prevent the mixture from sticking.
Cool in the refrigerator (or freezer for a quicker cooling process) until set.
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| Brown Butter Vanilla Bean Rice Krispie Treats |
I discovered the recipe after scrolling through Zoe Francois's blog, Zoe Bakes (from what I gather, Zoe is an exceptional baker, and so far, I've bookmarked about 10 of her recipes.) I decided to try out the Browned Butter and Vanilla Bean Rice Krispies first. It had been quit awhile since I made rice krispies so once I laid eyes on the recipe, I was automatically in the mood.
 |
| Vanilla Bean Seeds Scattered Throughout |
Brown Butter Vanilla Bean Rice Krispie Treats
(adapted from Zoe Bakes)
5 tablespoons butter
1 vanilla bean, scraped
1/4 teaspoon salt
10 ounce bag of marshmallows
5 1/2 cups rice cereal (if making gluten free, be sure to get a rice cereal without malt, such as Erewhon Crispy Brown Rice Cereal or Kelloggs Gluten Free Rice Krispies. They can be found at Whole Foods, Sprouts, and Amazon)
Butter a 9x9 square pan.
In a small saucepan, melt butter over low heat. It will begin to foam and crackle. Once the crackling subsides, keep an eye on the butter until it turns a deep caramel color and smells toasty.
Once well browned, remove from heat and strain the butter into a larger sauce pan.
Add the vanilla seeds, salt, and marshmallows to the butter. Cook over very low heat until the marshmallows are entirely melted. You will notice the vanilla seeds disperse due to the heat.
Add the rice cereal and stir until it is well coated with the vanilla marshmallow mixture (try the mixture now while its warm!).
Press into 9x9 pan. If needed, use a buttered spatula to prevent the mixture from sticking.
Cool in the refrigerator (or freezer for a quicker cooling process) until set.
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