Vanilla Bean Crispy Rice Treats
Serves: 12
  • 1 cup (2 sticks) unsalted butter
  • ½ vanilla bean, split lengthwise
  • 2 10-oz bags marshmallows
  • ½ tsp salt
  • 9 cups crisp rice cereal
  1. Butter a 9x13 pan and set aside.
  2. In a large saucepan, melt the butter over low heat. As the butter melts, use the tip of a knife to scrape the seeds from the vanilla bean into the butter. Reserve the remaining pod for another use.
  3. Once the butter melts, it will start to bubble and crackle. Listen and watch closely, and when the crackling sound subsides and the butter begins to turn brown, after about five minutes, add the marshmallows and salt. Stir constantly until the marshmallows are completely melted.
  4. Remove the pan from the heat and add the cereal, stirring well to coat evenly. Turn the mixture into the buttered pan, and pat into an even layer. Let cool for an hour; cut into 12 pieces.
Don't throw out the vanilla bean pod - use it to make vanilla sugar.
Recipe by Sprung At Last at