Grease a 9x13 inch baking pan with butter and line with parchment paper, leaving an overhang on the sides.
In a large saucepan, melt European-Style Butter over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma. Be careful not to burn it.
Add Homemade Marshmallows to the browned Butter and stir constantly until completely melted. Remove from heat.
Stir in Vanilla Bean Paste, Espresso Powder, and Fleur de Sel.
Gently fold in softened Madagascar Vanilla Bean Ice Cream until well combined.
Add Brown Butter Toasted Rice Cereal to the Marshmallow Mixture and stir until evenly coated.
Pour the mixture into the prepared baking pan and press down firmly and evenly.
Refrigerate for at least 1 hour, or until firm. Lift the bars out using the parchment paper overhang, cut into bars, and serve.
Grease a 9x13 inch baking pan with butter and line with parchment paper, leaving an overhang on the sides.
In a large saucepan, melt European-Style Butter over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma. Be careful not to burn it.
Add Homemade Marshmallows to the browned Butter and stir constantly until completely melted. Remove from heat.
Stir in Vanilla Bean Paste, Espresso Powder, and Fleur de Sel.
Gently fold in softened Madagascar Vanilla Bean Ice Cream until well combined.
Add Brown Butter Toasted Rice Cereal to the Marshmallow Mixture and stir until evenly coated.
Pour the mixture into the prepared baking pan and press down firmly and evenly.
Refrigerate for at least 1 hour, or until firm. Lift the bars out using the parchment paper overhang, cut into bars, and serve.
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