Nutty, toasted, silky, crunchy browned butter and vanilla bean kicks up the standard rice crispy treat. Oh and a sprinkle of flaky sea salt on top...superb! No ordinary rice crispy treats!
Line a 9x13 inch pan with parchment paper and spray with oil, or spray pan well with oil.
In a large saucepan (large enough to hold the marshmallows and cereal), melt butter over low heat. Once the butter is melted, pour in the vanilla bean paste (or scrape the seeds from the vanilla bean, using the back edge of a knife) and place in melted butter. The butter will start to bubble, rapidly, sounding a bit like a babbling brook.
It'll start foaming up more, with a softer, gentler almost "popping" kind of sound, shortly after it foams up you should start seeing it turn brown, the milk solids will become a dark caramel brown. The whole process will take about 5 minutes, so be patient.
Careful you don't burn it, if you do, see my notes in the post.
Add the marshmallows into the melted butter and stir until completely melted and incorporated. Remove pan from heat and pour in rice cereal. Gently fold from bottom to top stirring the marshmallow into the rice cereal.
Pour into prepared pan, using an oil sprayed piece of parchment or plastic wrap, lay on top and smooth down until even and the pan is filled. Allow to cool completely. Cut into 12 squares.
Treats can be stored in an airtight storage container for up to a week, best within the first couple of days.
Notes
Stir in jimmies or sprinkles or a simple glaze over the top to elevate these crispies treats to a new level.
How to Store Rice Krispie Treats to Keep Soft and Fresh
Store these delectable brown butter crispies in a sealed container at room temp for up to a week, best within first two days, but still quite tasty a week in, if they stay around that long.
Can I freeze Rice Krispie Treats?
Yes! They are best if stored in an airtight container on the counter at room temp, however you may freeze them. here are my tips. Place in an airtight freezer container or freezer baggie.Add a layer of parchment paper or wax paper between treat layers. Freeze up to 6 weeks, thawing on counter.