Toasted marshmallow rice krispies treats
These toasted marshmallow and brown butter rice krispies treat came together when I wanted to create an easy treat that evoked autumn without over doing the flavors.
So many ideas came to mind, such as pumpkin, chai, maple, cinnamon sugar, apple cider, though they would all require me to add extra sweetener on top of the marshmallow, which I find to provide just enough sweetness without overpowering the balance.
Instead, I decided to elevate a classic rice krispie treat. I could toast the marshmallows, the cereal and the butter - creating a deeper, nuttier, toasted flavor all around without messing around with adding any more ingredients. They’re perfectly balanced with sweetness and the touch of flakey salt on top carries the toasted flavor even further.
They’re reminiscent of campfire s’mores, so if you wanted to go ahead and add chocolate and graham crackers and use these instead of marshmallows at your next campfire, well that would be the perfect autumn treat. Otherwise, these are perfect at home, while they are still warm and gooey, or toasted in the oven for a minute or two the next day.
Ingredients:
10oz, 300g, white marshmallow, mini or regular size
4 cups rice krispies cereal
115g butter, unsalted, browned
1 vanilla bean pod, beans scraped out (save the pod and add to a jar of honey or maple syrup)
pinch of flakey salt, to garnish
Method:
Toast the marshmallows: heat oven to 200C/390F using the grill/broiler setting. Spread marshmallows evenly over a lightly greased with butter baking paper lined tray. Place marshmallows under the broiler for 2-3 minutes, watching them closely. Remove from the oven once the marshmallow tops are a deep golden brown. Lift the marshmallows from the tray using the baking paper and set aside. Lower the heat to 150C/300F.
Toast the cereal: using the same tray as you did for the marshmallows, spread cereal over the tray, this time without any baking paper. Place the tray with the cereal in the oven, watching it closely as the top layer turns golden. Remove from the oven and toss the cereal to evenly toast as much of it as you can. Place in the oven and remove once golden brown again. Set aside once toasted.
Brown the butter: heat a large pot or dutch oven over medium-low heat. Add butter and melt completely. Once it starts to foam, watch it closely. Stir occasionally, when you see little brown specks on the bottom of the saucepan, turn off the heat.
Add toasted marshmallow: add vanilla beans and toasted marshmallow. Stir to combine the butter with marshmallow. You may need to turn the heat on low to help the marshmallow melt. Once it becomes one gooey marshmallow sauce, remove from heat.
Add cereal: add in the toasted rice krispies cereal and fold through the marshmallow mixture until evenly distributed.
Press down: add the cereal and marshmallow mixture to a baking paper lined tray and pat down until the corners of the tray are filled and the top is patted down flat. Add a big pinch of flakey salt over the top.
Leave to cool: for 15 mins and slice into squares. For a clean cut, lightly spray or coat the blade of your knife with oil.
