Brown Butter Cinnamon Crispy Treats

Ingredients

• 1 stick (4 ounces) salted butter
• 10 ounces large marshmallows
• 1 vanilla bean seeds (squeezed out of the pod) or 1 teaspoon vanilla bean extract
• 1 teaspoon ground cinnamon
• Pinch of salt
• 6 cups crispy rice cereal, toasted
• Flaky sea salt, for finishing

Directions

1. Toast the marshmallows. Line a sheet pan with parchment paper and arrange the marshmallows in a single layer. Broil until deeply golden and crisp on top, watching them very closely. They can go from perfectly toasted to burnt fast, so rotate the pan every 30 seconds or so for even browning.
2. Brown the butter. In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Continue cooking, stirring frequently, until the milk solids turn deep golden brown and the butter smells nutty and fragrant.
3. Make the marshmallow mixture. Reduce the heat to low. Add the toasted marshmallows, vanilla bean seeds or extract, cinnamon, and a pinch of salt. Stir until the marshmallows are completely melted and the mixture is smooth and sticky.
4. Add the cereal. Remove from the heat and fold in the toasted rice cereal until every piece is evenly coated.
5. Press into the pan. Line a 9 x 13-inch baking dish with parchment paper. Transfer the mixture to the pan and use the reserved butter wrapper or a lightly buttered piece of parchment to press everything firmly into an even layer.
6. Finish. Sprinkle generously with flaky sea salt. Let cool slightly, then score into squares before the treats fully set.

Notes

• Toast the cereal if you have the time. Spread it on a sheet pan and bake at 350°F for about 5–8 minutes, stirring once, until lightly golden and fragrant.
• For a more compact, dense, extra-chewy crispy treat, use 4 cups of cereal instead of 6.
• For a lighter, crispier texture with more crunch, stick with the full 6 cups.

Source

https://www.instagram.com/p/DcpsrRkNGbd/