Crispy Rice Bars with Browned Butter & Rosemary
1 cup (2 sticks) unsalted butter
1/2 vanilla bean
2 10-oz bags of mini marshmallows
1 ½ T chopped fresh rosemary
1/2 teaspoon kosher salt
9 cups crispy rice cereal*
Grease a 9x13 pan with butter or cooking spray. Set aside.
Add the butter to a large saucepan set over medium heat. Scrape the seeds from the vanilla bean into the pan with the butter. Once the butter is melted, it will begin to bubble and foam and then subside. Keep a close eye on it at this point. Watch carefully as lightly browned specks begin to form at the bottom of the pan (admittedly this is more difficult to to see with the vanilla seeds in the way, so you’ll want to pay attention to other sensory clues). For instance, as you see the butter turning the color of amber, smell it. As it begins to brown, you’ll begin to smell a nutty aroma. Be cautious, since butter can turn from browned to blackened in a matter of moments. Once the butter is browned, turn down the heat to low, add the rosemary, along with all of the marshmallows and the salt. Stir the mixture constantly until the marshmallows are completely melted.
Turn off the heat under the pan and add the cereal. Use a rubber spatula or wooden spoon to coat the cereal evenly with the buttery, marshmallow liquid.
Spread the mixture in an even layer in the prepared baking pan. Wet your hands with water to gently smooth the top (the water will prevent the treats from sticking to your hands). Allow the bars to cool for at least an hour before cutting and serving.
Treats are best kept in an airtight container and served within 3-4 days.
*Note: Rice Krispies cereal contain gluten in the form of barley malt. To convert this recipe to be gluten-free, use GF cereal.
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