Bourbon, Vanilla Bean, and
Brown Butter Crispy Rice Squares
Dress up a childhood classic for the grown-up palate without turning on the oven! Vanilla bean and bourbon-infused brown butter transform the sweet marshmallow treat into a warm, mellow, adults-only delight that stores well and makes a
wonderful addition to a holiday treat box.
In a large pot, melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, about 3 to 5 minutes.
Pour 2 tbsp (30 mL) bourbon into browned butter and continue stirring for 1 minute to cook off some of the alcohol.
Add marshmallows, stirring constantly, until almost melted and smooth. Working quickly, stir in vanilla paste, salt and remaining bourbon, and stir until mixture is smooth and creamy.
Reduce heat to low and immediately stir in cereal, stirring until fully combined.
With lightly buttered or damp hands, press mixture evenly into the prepared dish. Cool to room temperature, about 1 hour, before cutting into squares. Store at room temperature in a tightly sealed container for up to 1 week.
Ingredients:
1/2 cup (125 mL) unsalted butter
2 tbsp + 1 1/2 tsp (30 + 7 mL) bourbon, divided
1 bag (455 g) regular marshmallows
2 tsp (10 mL) vanilla paste
3/4 tsp (4 mL) fine sea salt
8 cups (2 L) crispy rice cereal
Directions:
Line a 9 × 13-inch (23 × 32-cm) baking dish with parchment paper and set aside.
1/2 cup (125 mL) unsalted butter
2 tbsp + 1 1/2 tsp (30 + 7 mL) bourbon, divided
1 bag (455 g) regular marshmallows
2 tsp (10 mL) vanilla paste
3/4 tsp (4 mL) fine sea salt
8 cups (2 L) crispy rice cereal
Directions:
Line a 9 × 13-inch (23 × 32-cm) baking dish with parchment paper and set aside.
In a large pot, melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, about 3 to 5 minutes.
Pour 2 tbsp (30 mL) bourbon into browned butter and continue stirring for 1 minute to cook off some of the alcohol.
Add marshmallows, stirring constantly, until almost melted and smooth. Working quickly, stir in vanilla paste, salt and remaining bourbon, and stir until mixture is smooth and creamy.
Reduce heat to low and immediately stir in cereal, stirring until fully combined.
With lightly buttered or damp hands, press mixture evenly into the prepared dish. Cool to room temperature, about 1 hour, before cutting into squares. Store at room temperature in a tightly sealed container for up to 1 week.
Makes 12 large or 24 small squares
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