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.
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