Brown Butter Dulce Krispies (Print Version)
# Ingredients:
01 -
5 tablespoons unsalted butter
02 -
1/4 teaspoon vanilla extract
03 -
10 cups mini marshmallows, divided (8 cups + 2 cups)
04 -
6 cups cinnamon sugar flavored Rice Krispies cereal
05 -
1/2 teaspoon fine grain sea salt
06 -
1/2 can dulce de leche
# Instructions:
01 -
Spray a 9×9-inch pan with non-stick spray and line it with a foil or parchment paper sling. Spray again.
02 -
Place a large pot over medium heat. Add butter and let it melt, then continue cooking until it browns and develops a nutty aroma with brown flecks forming on the bottom of the pan.
03 -
Once butter is browned, remove from heat and add salt and 8 cups of mini marshmallows. Stir until completely melted and smooth. Return to low heat briefly if needed to finish melting.
04 -
Stir in vanilla extract until well incorporated.
05 -
Place rice krispies cereal in a large bowl. Pour the melted marshmallow mixture over cereal and mix thoroughly to coat.
06 -
Fold in the remaining 2 cups of mini marshmallows while the mixture is still warm.
07 -
Press approximately half of the rice krispie mixture into the prepared pan, creating an even layer.
08 -
Spread dulce de leche evenly over the first layer of rice krispies.
09 -
Top with remaining rice krispie mixture and gently press to create an even surface. Allow to cool at room temperature until set.
# Notes:
01 -
If you can't find cinnamon sugar Rice Krispies, substitute regular Rice Krispies with 1/4 - 1/3 cup of cinnamon sugar.
02 -
For browning butter: Use a light-colored pan to better see when the brown flecks form. Remove from heat immediately at this stage to prevent burning.
03 -
Lightly coat a spoon with butter to help press the mixture into the pan without sticking to your hands.
04 -
Store in an airtight container at room temperature for 2-3 days, or freeze for up to 6 weeks.