Toasted Marshmallow Rice Krispie Treats
What You Need
Ingredients
Preparation
Browned butter, charred marshmallows and a heavy-handed pour of bourbon make these toasted marshmallow crispy rice treats truly something special. The HexClad 9-by-13 inch Hybrid Roasting Pan’s nonstick surface makes it possible to roast the marshmallows directly in the pan before folding in a boozy browned butter mixture. If you want to skip the bourbon, you can swap it out for a smaller amount of vanilla extract instead.
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Position a rack in top shelf of oven and preheat broiler.
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In a HexClad 3QT/3 L Hybrid Saucepan over medium, melt butter, 2 to 3 minutes. Cook, swirling occasionally, until butter is a deep golden and smells nutty, 4 to 6 minutes; remove from heat. Remove pan from heat, stir in remaining 2 tablespoons butter, bourbon or vanilla extract and 2 teaspoons salt. Set aside.
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In a HexClad 9" x 13" Hybrid Roasting Pan, broil 10½ cups/225 grams marshmallows until puffed and deeply charred, 2 to 4 minutes.
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Remove from oven (keep broiler on), drizzle butter mixture over toasted marshmallows and stir until well-combined and mostly smooth, about 1 minute. Add half of cereal, stir several times, then add remaining cereal and continue to mix until well-combined. Smooth into an even layer.
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Scatter reserved miniature marshmallows over top, then broil until marshmallows are lightly puffed and deeply charred, 1 to 2 minutes. Cool completely, about 1½ hours. Lightly grease a flat-sided metal spatula with oil, then use it to cut treats into 12 to 16 squares in roasting pan.
