Gilding the Lily - -Brown Butter Rice Krispie Treats

Ingredients

8 tablespoons (113g) unsalted butter

1/4 cup (25g) dried whole milk* see note

1/4 teaspoon table salt, rounded

2 teaspoon pure vanilla extract

2 -10-ounce bags of mini marshmallows

8 cups Rice Krispies

Instructions

Line the bottom and sides of an 8"square pan with a parchment sling. Lightly grease the parchment. Set it aside.

Here's a detailed step for you: in a large saucepan over medium heat, melt the butter until it begins to brown. Look for the butter to foam and sputter, then show some brown bits at the bottom about 3 minutes after it has melted. This is the key to the unique flavor!

Turn the heat to low. Add the milk powder and use a flexible spatula to incorporate, stirring constantly and cleaning the bottom and sides of the pan so the milk powder doesn’t burn. Cook until copper is in color, for about 1 to 2 minutes.

Once the butter and milk powder are browned, turn off the heat and stir in the salt, vanilla, and mini marshmallows. Stir to combine. Turn the heat back on low, stirring constantly, to fully melt the marshmallows.

Once the marshmallows are fully melted, turn off the heat, add the cereal, and stir until thoroughly combined.

Working quickly, scrape the marshmallow and cereal mixture into the prepared pan. Use the spatula to press and compact the mixture evenly into the pan.

Let the Rice Krispies treats cool in the pan until they are at room temperature, about 1 hour. Use the parchment sling to remove them from the pan before slicing and serving.

Store leftover Rice Krispies treats in an airtight container at room temperature for a week.

*Note: Dried whole milk keeps the Rice Krispies treats soft and lends a rich, deep flavor. In a pinch, substitute non-fat milk powder (the treats will not be as flavorful or soft) or leave the milk powder out entirely.