Equipment
Ingredients
Base
- 115 g unsalted butter, cut into tablespoons
- 300 g mini marshmallows
- 5 ml vanilla bean paste
- 3 g flaky sea salt
- 160 g gluten-free crisp rice cereal
Nutrition (per serving)
Method
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the treats out later. Lightly grease the parchment with a small amount of butter or neutral oil.
In a large, light-colored pot, melt the butter over medium heat. Continue cooking, swirling the pan occasionally. The butter will foam, then subside, and eventually small brown flecks will appear on the bottom of the pan alongside a distinct nutty aroma. This takes about 5 to 7 minutes.
Immediately reduce the heat to low. Add the mini marshmallows and stir continuously with a silicone spatula until completely melted and smooth.
Remove the pot from the heat. Briskly stir in the vanilla bean paste and flaky sea salt.
Pour the gluten-free crisp rice cereal into the marshmallow mixture. Gently fold the mixture using the silicone spatula until every piece of cereal is evenly coated.
Transfer the sticky cereal mixture into the prepared baking pan. Using a lightly greased spatula or damp fingertips, gently spread the mixture into an even layer. Do not press down firmly, or the treats will become dense and hard.
Allow the treats to rest at room temperature for at least 1 hour to cool and set completely before using the parchment overhang to lift them out and slice into 16 squares.
Chef's Notes
- Always use a light-colored pot when browning butter. Dark nonstick pans make it nearly impossible to see the milk solids changing color, increasing the risk of burning.
- Standard name-brand rice crisp cereal is not gluten-free because it contains malt flavoring. You must source a specifically certified gluten-free brand to maintain the dietary safety of this dish.
- For an extra layer of texture, hold back about 50 grams of the mini marshmallows and fold them in at the very end with the cereal. They will partially melt, leaving soft pockets of marshmallow throughout the treats.
- The secret to a tender treat is minimal compression. Think of coaxing the mixture into the corners of the pan rather than packing it down.
Storage
Freezer: 1 month — Wrap individual squares tightly in plastic wrap, then place in an airtight container or heavy-duty freezer bag.
