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Best Ever Rice Krispie Treats Recipe


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     Best Ever Rice Krispie Treats

Category   Desserts - Breads
Sub Category   None
Servings   20

12 Tablespoons Butter plus more for greasing the pan
Two ten ounce bags mini marshmallows, divided
3/4 tsp vanilla
8 1/2 cup Rice Krispies

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.
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.
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.
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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