1teaspoon nielsen-massey ugandan pure vanilla extract
6cupspuffed rice cereal
1⁄2cupwhite chocolate chips
DIRECTIONS
Rice Cereal Treats:
Grease a 9X9 or 8X8 baking dish with cooking spray.
Cut butter into evenly sized pieces.
In a Dutch oven or large pot, melt butter over medium-high heat. Using your whisk, gently swirl butter around the pan to evenly melt.
Once the butter is melted completely, it will begin to foam. Turn heat down to medium and let it bubble for 2-3 minutes, whisking frequently until brown bits appear. As soon as the butter is toasty brown and smells nutty, turn heat down to low and add 10 ounces (about 4 cups) of marshmallows. Stir until completely melted. Remove from heat and stir in Nielsen-Massey Ugandan Pure Vanilla Extract. Click here to learn how to properly brown butter.
Add puffed rice cereal and the remaining 5 oz. (about 2 cups) of marshmallows. Mix to combine well.
Press marshmallow and rice mixture evenly into prepared baking dish. Allow rice cereal treats to cool completely before cutting into squares.
White Chocolate Drizzle:
In a small microwave-safe bowl, add white chocolate. Heat in the microwave in 30 second intervals, stirring in between intervals. When melted completely, drizzle over the rice cereal treats. Allow treats to cool until chocolate hardens.
Optional: Top with all-natural sprinkles or marshmallows.
