Extra thick, extra marshmallow-y toasted marshmallow Rice Krispie treats

We're 10.5 months into the COVID pandemic.  I'm 4 months pregnant.  I'm chasing around a 20 month old toddler.  I'm working in healthcare, during said pandemic.

So, suffice it to say, I haven't gotten much baking done lately.  I made some Neapolitan cookies (which I'll post eventually) and some Paleo apple crumb muffins (which I won't be posting because....ugh!).  There had been a few batches of brownies and some Rice Krispie treats, too.  Looking back through Instagram posts, I'm pretty sure I made some banana muffins, too.  And some red velvet cake Halloween cake pops, too.  Oh, and let's not forget baby J's first birthday treats!  But, in the past of 10.5 months, that's not really JulieBakes caliber baking.

But tonight I -- and by I, I mean the baby -- wanted to make, and consume, Rice Krispie treats.  Namely the toasted marshmallow Rice Krispie treats no one can seem to get enough of!  The recipe is tried and true and with two minor modifications, they are supremely elevated!!  But, today I decided to make them extra marshmallow-y and super thick!

These Rice Krispie treats use brown butter, which in and of itself it a worthwhile modification to any Rice Krispie treats.  The addition of broiling the marshmallows before melting them in with the brown butter makes them extra decadent!  In order to make them extra marshmallow-y, I 1.5 times the butter and marshmallows while only increasing the Rice Krispies by 1 cup (truth be told, I could've added another cup of Rice Krispies and they still would've been ooey-gooey delicious!).

Then, to make them super thick, I used a smaller pan.  I couldn't find my 8 x 8" baking pan so I used a smaller rectangular pan that B had, which predates me.  I had too much leftover Rice Krispie treat mix, so I started eating it off the spatula, but when that proved too hard a task (there was WAY too much leftover), I put it on a plate and flattened it, and coated it in sprinkles because....why not?  We could all use a little extra color and cheer these days!

Extra Thick, Extra Marshmallow-y Toasted Marshmallow Rice Krispie Treats

modified from this recipe, originally found here.

Ingredients:

6 Tbsp unsalted butter

16 oz marshmallows

7-8 cups Rice Krispies

Directions:

Grease a 9 x 9 inch pan lightly with cooking spray.

Melt the butter in a small sauce pan over medium-low heat.
Continue cooking the butter, swirling pan until it becomes a nice brown color (it takes about 5 minutes).
Remove from the heat.
Transfer browned butter into a large bowl or pot, big enough to hold the Rice Krispies and be able to mix them.  Alternately, you can brown the butter in the bigger pot and cut down on the amount of items needed to be cleaned later, like I did.
Set aide.

Turn the oven on to broil.

Line a baking sheet with parchment paper.
Evenly spread the marshmallows onto the lined sheet.

Place the marshmallows under the broiler for 45 seconds to 1 minute, until marshmallows are puffed and deeply golden.  For larger marshmallows, you may need longer.
WATCH THEM CLOSELY, as they can burn very quickly!

Lightly grease a rubber spatula with cooking spray.
Immediately scrap the marshmallows into the bowl/pot with the butter.
Stir to combine quickly.
Pour the Rice Krispies into the toasted marshmallow mixture.
Stir to combine.

Press evenly into the prepared pan.

Allow to cool before cutting into squares and serving.