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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 152 kcal
- Protein
- 1 g
- Carbohydrates
- 24 g
- Fat
- 6 g
- Fiber
- 0 g
- Sugar
- 11 g
- Sodium
- 89 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 15 mg
- Potassium
- 14 mg
- Calcium
- 3 mg
- Iron
- 3.2 mg
- Magnesium
- 3 mg
- Phosphorus
- 13 mg
- Zinc
- 0.1 mg
- Vitamin A
- 49 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.26 mg
- Riboflavin
- 0.18 mg
- Niacin
- 3.5 mg
- Folate
- 2 mcg
- Water
- 5 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
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.
Troubleshooting
Treats are rock hard and difficult to bite
Cause: Marshmallows were cooked at too high a temperature, or the mixture was pressed too firmly into the pan
Fix: Microwave an individual square for 5 to 10 seconds to soften before eating
Prevention: Melt marshmallows gently over low heat and use a light touch when pressing into the pan
Butter burned instead of browning
Cause: Heat was too high or butter was left unattended after the foaming stage
Fix: Cannot be fixed if burnt black; discard and restart the butter
Prevention: Swirl constantly and remove from heat immediately once golden brown specks appear
Cultural Context
The original crisp rice marshmallow treat was invented in 1939 by Kellogg Company employees Mildred Day and Malitta Jensen for a Camp Fire Girls fundraiser. This elevated variation builds upon that iconic American childhood staple by incorporating French culinary techniques, specifically beurre noisette, to transform a simple snack into a sophisticated confection.
