brown butter and raspberry marshmallow treats
level up your typical marshmallow treats with a few simple swaps. brown butter and freeze dried raspberries bring nuttiness and tartness to the classic riced marshmallow treat. ditch the store bough version and in less than an hour, this ooey, gooey bar will be yours! ps. they're completely kid friendly, GF and perfect for "heart day."
Equipment
- large heavy bottom pan
- 9X13 cake pan
- parchment paper
- spatula or non stick spoon to stir
Ingredients
- 8 tbsp unsalted butter, browned
- 6 c rice cereal
- 7 c mini marshmallows, divided
- 2 c freeze dried raspberries
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Line baking pan/dish with parchment paper. Set aside. Reserve 1 c of mini marshmallows for adding at the end.
- To make the brown butter, melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Once the brown bits form, add marshmallows to the pot, reduce heat to medium-low. Stir with a spatula until the marshamallows are fully and evenly melted. Add vanilla extract, salt, stir to combine well. Add the cereal, stirring continuously while adding a cup or cereal at a time . Stir to combine well. Stir in freeze dried raspberries until well combines. Add reserved cup of mini marshamllows. Stir just to combine, but be careful not to over mix as you will lose the whole pieces of marshmallows.
- Scoop mixture evenly into prepared baking pan/dish. Press just enough to evenly distribute the mixture into the dish. Pressing too much will deflate the whole pieces of marshmallows.Use fingers to work the marshmallow treats to the edges/corners as needed. Allow 20-30 minutes for marshamllow treats to set. Cut and enjoy!
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