In a large saucepan, melt Unsalted Butter over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma. Be careful not to burn it.
Add Marshmallows to the browned Butter and stir constantly until completely melted. Remove from heat.
Stir in Vanilla Extract and Sea Salt.
Gently fold in softened French Vanilla Ice Cream until well combined.
Add Crispy 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 30 minutes, or until firm. Cut into bars and serve.
Ingredients
12
6 cups1420 mLCrispy Rice Cereal
1/2 cup113 gUnsalted Butter
10 oz283 gMarshmallows
1 tsp5 mLVanilla Extract
1/4 tsp1.25 mLSea Salt
1 pint473 mLFrench Vanilla Ice Cream - softened
Equipment
9x13 inch baking pan
Large saucepan
Rubber spatula
Instructions
Grease a 9x13 inch baking pan.
In a large saucepan, melt Unsalted Butter over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma. Be careful not to burn it.
Add Marshmallows to the browned Butter and stir constantly until completely melted. Remove from heat.
Stir in Vanilla Extract and Sea Salt.
Gently fold in softened French Vanilla Ice Cream until well combined.
Add Crispy 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 30 minutes, or until firm. Cut into bars and serve.
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