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Instructions |
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Line a 13 x 9 pan with heavy duty aluminum foil and
lightly grease with softened butter. Set aside 2
cups of the marshmallows. In a large pot or dutch
oven, preferably with a light bottom so you can
monitor the color, melt the butter over medium heat.
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Save the butter wrappers you will use them later
for pressing the mixture into the pan. Swirl the
pan occasionally to be sure the butter is cooking
evenly. As the butter melts, it will begin to
bubble an foam, and the color will progress from
bright yellow to golden to finally a toasty brown.
Once you smell that nutty brown butter aroma take
the pan off the heat. You'll see little bits of
golden brown sediment forming that' okay. However
i the sediment looks almost black go ahead and
pass the butter through a fine sieve to strain it
out. Then return it to the pan. Off the heat add
the remaining marshmallows and vanilla. Place the
pot back over medium heat and stir the mixture
with a wooden spoon until the marshmallows are
completely melted. Remove the pan from the heat
and add the cereal. Using a rubber spatula or
wooden spoon, stir until evenly combined.
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Add the reserved marshmallows and stir until they
are softened and partially melted. Don't overmix
you want pockets of goo. Transfer the mixture to
the prepared pan and using the butter wrappers or
damp fingers press the mixture gently into an een
layer in the prepared baking pan. Let cool at
room temperature for at least an hour.
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When cooled use the foil overhang to lift the treats
onto a cutting board then use a serrated bread knife
to cut into squares. Store in an airtight container
at room temperature for up to 5 days.
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Originally Submitted
5/22/2023
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