📝 About This Recipe
This elevated take on the nostalgic American classic transforms simple puffed rice into a gourmet masterpiece through the magic of toasted brown butter and high-quality vanilla. By using a dual-texture marshmallow technique, we achieve a pull-apart gooeyness that far surpasses the store-bought variety. A delicate finish of Maldon sea salt balances the sweetness, making this the definitive version of the world's favorite crispy snack.
🥗 Ingredients
The Crispy Base
- 8 cups Toasted Rice Cereal (fresh and crunchy)
- 3/4 cup Unsalted European-style Butter (high fat content for better flavor)
The Marshmallow Matrix
- 20 ounces Mini Marshmallows (divided into 16oz and 4oz portions)
- 1.5 teaspoons Pure Vanilla Bean Paste (or high-quality extract)
- 1/2 teaspoon Fine Sea Salt (for the mixture)
- 1 tablespoon Whole Milk Powder (secret ingredient for a 'malty' depth)
Finishing Touches
- 1 pinch Maldon Flaky Sea Salt (for topping)
- 1 can Cooking Spray (neutral flavor for greasing)
👨🍳 Instructions
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1
Prepare a 9x9-inch or 13x9-inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with cooking spray.
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2
Place the rice cereal in a very large heat-proof mixing bowl. If you want extra crunch, toast the cereal in a 300°F oven for 5 minutes before starting.
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3
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Continue cooking, stirring constantly with a whisk.
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4
Watch the butter closely as it foams. Once you see golden-brown specks on the bottom and smell a nutty aroma, immediately turn the heat to the lowest setting.
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5
Whisk in the milk powder and fine sea salt. The milk powder will brown instantly, adding an incredible depth of flavor to the butter.
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6
Add 16 ounces of the mini marshmallows to the pot. Stir gently with a silicone spatula until they are 90% melted and smooth.
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7
Remove the pot from the heat and stir in the vanilla bean paste until fully incorporated and fragrant.
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8
Immediately pour the melted marshmallow mixture over the rice cereal in the large bowl. Use a greased spatula to fold gently until every grain is coated.
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9
While the mixture is still warm, fold in the remaining 4 ounces of whole mini marshmallows. These will partially melt, creating pockets of gooey texture.
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10
Transfer the mixture to your prepared pan. Using a piece of greased parchment paper or buttered fingers, gently pat the mixture into the corners.
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11
CRITICAL STEP: Do not pack the treats down firmly. Pressing too hard results in a dense, hard bar. Keep it light and airy for the best mouthfeel.
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12
Sprinkle the top evenly with the flaky Maldon sea salt while the surface is still slightly tacky.
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13
Allow the treats to set at room temperature for at least 1 hour. Do not refrigerate, as this will make the butter too hard and the cereal soggy.
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14
Lift the treats out of the pan using the parchment overhang and slice into large squares using a sharp, greased chef's knife.
💡 Chef's Tips
Use fresh marshmallows; older ones are drier and won't melt into that signature 'cheese pull' texture. Always brown the butter—it provides a sophisticated savory counterpoint to the sugar. Never boil the marshmallows; high heat makes the sugar crystallize and results in a rock-hard treat. For an extra twist, try adding 1/2 cup of toasted pecans or dark chocolate chips during the final fold. Store in an airtight container at room temperature for up to 3 days for maximum freshness.
🍽️ Serving Suggestions
Serve with a cold glass of whole milk for the ultimate childhood nostalgia. Pair with a hot espresso to cut through the sweetness of the marshmallows. Drizzle with melted dark chocolate and a sprinkle of freeze-dried raspberries for a dessert platter. Serve alongside a scoop of salted caramel ice cream for a decadent plated dessert. Wrap individually in parchment paper and twine for the perfect homemade gift.