Toasted Marshmallow Caramel Rice Krispie Treats
A gourmet elevation of the classic cereal treat featuring nutty browned butter, rich ribbons of caramel, and the smoky, campfire-inspired flavor of toasted marshmallows.
Ingredients
Scale
- 6 cups Rice Cereal
- 10 ounces Mini Marshmallows
- 1/2 cup Unsalted Butter
- 1/4 cup Caramel Sauce
- 1 teaspoon Vanilla Extract
Instructions
- Line a 9×9 inch square baking pan with parchment paper and lightly grease it.
- In a large non-stick pot, melt the unsalted butter over medium heat, cooking until it turns amber and smells nutty.
- Reduce heat to low and add the mini marshmallows and vanilla extract, stirring until completely smooth.
- Remove the pot from the heat and gently fold in the rice cereal and caramel sauce until the cereal is evenly coated.
- Optional: Broil a handful of marshmallows until charred and fold them in at the last second for extra toasted flavor.
- Transfer the mixture to the prepared pan and press it down very lightly with a greased spatula.
- Allow the treats to cool at room temperature for 30 minutes before slicing into squares and serving.
Notes
- Never press the treats down firmly or they will become hard.
- Use fresh marshmallows for the softest, gooiest results.
- Browning the butter is the key to the gourmet, nutty flavor profile.