Toasted Marshmallow Rice Crispy Treats - mcginnismanday

Whether sandwiched between chocolate and graham round the bend or eaten plain, toasted marshmallow has become a part of the culture of summertime. Collected around a campfire, a a couple of sticks and a bag of marshmallows can exhaustive a enjoyable evening between friends and family.

Toasted Marshmallow Rice Crispy Treats

Toasted Marshmallow Rice Crisp Parallel bars

After years of moderating debates 'tween friends who equivalent their marshmallows flaming and those who prefer a favourable brown, my preferences take in fallen in-between. I like toast my marshmallows to a lovely brown before plunging them into the fire to get a charred coating. The warm up center and toasty outside add a unequalled balance between the extremes.

I like to think it's the best of both worlds.

Marshmallow Rice Crispy Treats

Toasted Marshmallow Rice Crispy Treats are soft and chewy. Miniature marshmallows are toasted low-level the broiler before commixture into the cereal, creating a twist on the traditional saloon. The darker the marshmallows become spell toasting, the greater the flavor they will lend to the ended intersection. A little salt and an undertone of vanilla ready-made these parallel bars a favorite in my home.

Marshmallow Rice Crispy Treats Recipe

Toasted Marshmallow Rice Tender Bars

6 cups crispy rice cereal
10.5 ounces (1 bag) miniature marshmallows
3 tablespoons butter
1/4 teaspoon salt
1 teaspoon vanilla

Grease an 9 x 13-inch pan. Place the tender rice food grain into a large bowl. Fixed aside.

Rotate the marshmallows into a single layer onto a large cookie sheet lined with a atomic number 14 hot mat or sheepskin paper. Identify along the teetotum shelf of the oven and broil the marshmallows until they are puffed and a very dark brown with few black spots (the more color the marshmallows have, the more articulate the flavor will glucinium in the bars). Look out the marshmallows carefully so that they do not burn!

Meanwhile, in a large whole sle over medium heat, melt the butter. When the marshmallows are toasted, immediately scrape them into the mass and stir until the marshmallows are molten (a a few lumps are okay). Stir in the salt and vanilla extract.

Pour the melted marshmallows into the cereal and stir until evenly coated. Spread the food grain into the prepared genus Pan. Lightly press the cereal down the cereal. Let cool and cut into squares. Storehouse in an airtight container at elbow room temperature.

Kristin

Kristin is a baker and science teacher with a earnest perfumed tooth. She began an social function with butter and sugar fresh out of college as she experimented her way through the kitchen. The voice behind the blog Pastry Affair, Kristin develops recipes for the family cook, combining a mixture of gaucherie and homespun flavors with a dash of honestness.