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Brown Butter-Crispy Rice Treats

Source of Recipe

From "Flour" by Joanne Chang


Recipe Introduction

"Baking isn’t a game, but if it were, vanilla would be my ace in the hole. Many of my recipes feature vanilla flavoring in some form or another, because I love the mellow essence it brings to everything it meets. Adding real vanilla bean to well-loved childhood treats, like these bars, elevates them from nostalgic snacks to divine desserts. I also brown the butter, which renders a deeper, richer flavor than plain butter. I dreamed about having these on the Flour menu from the beginning, but somehow we never got around to making them part of our routine. Finally, Nicole, our head pastry chef, surprised me one day with a large pan of them, and we’ve never looked back. They have quickly become a signature item."

List of Ingredients

â—¦ 1 cup (2 sticks) unsalted butter
â—¦ ½ vanilla bean, split lengthwise
â—¦ Two 10-ounce bags marshmallows
â—¦ ½ teaspoon kosher salt
â—¦ 9 cups crispy rice cereal


Recipe

Butter a 9-by-13-inch baking pan, coat it with nonstick cooking spray, or line it with parchment paper.

In a large saucepan, melt the butter over low heat. As the butter melts, use the tip of a knife to scrape the seeds from the vanilla bean directly into the butter. (Reserve the pod for another use. I suggest throwing it into a container of sugar to make vanilla sugar.)

Once the butter has melted, it will start to bubble and crackle. If you lean in and listen, it will sound like an audience of people politely clapping their hands (in anticipation of these treats!). Watch the butter carefully and you will see it slowly browning. As soon as the bubbling subsides, after about 5 minutes, the butter will be fully browned and you will need to add the marshmallows. (Be attentive, because if you don't add the marshmallows right away, the butter may burn.) Add the marshmallows and salt and stir constantly over low heat until the marshmallows are completely melted and the vanilla seeds are evenly distributed.

Remove the pan from the heat, add the cereal, and mix well with a wooden spoon to coat evenly. Turn the mixture into the prepared pan and pat into an even layer. Let cool for about 1 hour, or to room temperature, then cut into 12 pieces.

These treats can be stored in an airtight container at room temperature for up to 2 days.

Makes 12