Ingredients:

  • 50g granulated white sugar
  • 1 tablespoon ground Ceylon cinnamon
  • 0.5 teaspoon flaky sea salt
  • 170g unsalted high-fat European-style butter
  • 300g fresh mini marshmallows
  • 1 teaspoon pure vanilla bean paste
  • 0.5 teaspoon ground cinnamon
  • 180g toasted rice cereal

Instructions:

  1. Place 170g of unsalted butter in a heavy-bottomed Dutch oven over medium heat. Melt until the butter foams and the milk solids turn a deep mahogany brown with a nutty aroma. Immediately remove from heat.
  2. Using the residual heat of the butter, stir in the vanilla bean paste, 0.5 teaspoon of ground cinnamon, and 300g of the mini marshmallows. Stir until the mixture is smooth and emulsified.
  3. Gently fold in 180g of toasted rice cereal and the remaining reserved marshmallows until every grain is coated in the brown butter marshmallow mixture.
  4. Transfer the mixture to a parchment-lined 8x8 inch baking pan. Press down lightly with a silicone spatula to maintain a light, airy texture.
  5. Whisk together 50g granulated sugar, 1 tablespoon Ceylon cinnamon, and 0.5 teaspoon flaky sea salt. Sprinkle this coating evenly over the surface of the treats while they are still warm.
  6. Allow the bars to cool at room temperature for 10 minutes before slicing into 12 large bars.