The classic crispy rice treat go classy with browned butter and vanilla bean. The flavors take this from bake sale favorite to dinner party dessert.
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1/2 cup Land O Lakes® Extra Creamy Butter
1 (10-ounce) bag miniature marshmallows
1 vanilla bean, scrape seeds from inside bean
5 cups crispy rice cereal
2 tablespoons Land O Lakes® Extra Creamy Butter
1/4 cup powdered sugar
Spray 8-inch square baking pan with no-stick cooking spray. Set aside.
Melt 1/2 cup butter over medium-high heat in heavy 4-quart saucepan. Continue cooking, watching closely, 3-5 minutes or until butter foams and starts to turn a delicate golden color. Turn heat to low; stir in vanilla bean seeds and marshmallows until melted and smooth. Stir in cereal; mix until well coated. Pour cereal mixture into prepared pan; press down evenly. Cool completely.
Melt 2 tablespoons butter in 1-quart saucepan. Continue cooking, watching closely, 3-5 minutes or until butter foams and starts to turn a delicate golden color. Remove from heat; stir in powdered sugar. Drizzle over cooled bars. Let set before cutting.
Use 2 teaspoons vanilla extract in place of the vanilla bean seeds.
Celebrate the fullness of autumn bounty with some irresistible desserts. Warm spices like cinnamon and ginger combined with traditional fruits and vegetables creates cakes, pies and bars that are deliciously fall.