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Directions. Spray a 13 by 9-inch baking pan with nonstick cooking spray. Melt butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Remove from.
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Step 1. Line rimmed sheet pan with parchment paper or wax paper, or butter it well. Step 2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often. Step 3.
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Add all but 2 cups of the marshmallows, the vanilla, and salt. Place the pot over medium heat and stir the mixture with a wooden spoon until the marshmallows are completely melted. Remove the pan from the heat and add the cereal. Using a rubber spatula or wooden spoon, stir until evenly combined.
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Prepare the baking dish. Prepare an 8×8-inch baking dish by coating the bottom with some butter and lining it with parchment paper or wax paper. Melt butter and brown it. Add the salted butter to a large pot (stainless steel or enamel-coated dutch oven pot) over medium heat, and let it fully melt.
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Brown Sugar Rice Krispie Treats. Line and grease an 8 x 8" pan with foil, leaving an overhang to help lift the finished bars from the pan. Pour the cereal into a large bowl and set aside. In a saucepan, over medium-low, heat the brown sugar, milk, salt, and 1 TBS margarine. Cook for 5 minutes, whisking continuously, until the mixture looks.
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Instructions. Mix peanut butter, rice syrup, and vanilla and heat over a low heat in a small sauce pan until the mixture becomes warm and syrup (this will only take a few minutes). While your peanut butter syrup is heating, spray a large bowl with cooking spray before adding the rice cereal. Pour ooey gooey peanut butter syrup over the cereal.
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Once butter is browned, add brown sugar and stir. Next, add in 2 of the 3 bags of marshmallows, stir until melted and smooth. Immediately remove from heat and add pinch of salt and vanilla, stir. Quickly mix in the Rice Krispy Cereal. Finally, add the last bag of marshmallows, and fold in. Dump mixture into the buttered pan.
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Combine the remaining 1⁄4 cup water and the honey in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until a candy thermometer reads 240°F, about 12 to 15 minutes. Turn the mixer on low, and with it running, slowly pour the hot honey syrup down the side of the bowl.
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Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes. Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove.
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Spray a 9×13-inch baking pan with nonstick cooking spray or grease with a stick of butter. Melt butter in a large stainless steel pan over medium-low heat. Continue to cook the butter, swirling the pan occasionally. It should become foamy and crack and pop audibly.
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Line an 8×8-inch baking dish with parchment paper, making sure the paper goes up all 4 sides (to prevent sticking) and hangs over at least 2 sides (for easy removal). Grease lightly with butter. Place the marshmallows and butter into a large glass bowl. Heat in the microwave for about 30 seconds.
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Step 1: Spray a 9×13 pan with cooking spray. Find a really big bowl and measure out 9 cups of cereal. Set aside. Step 2: Melt butter in a large saucepan over LOW heat. Step 3: Cut the vanilla bean in half, and scrape the seeds with the back of a knife. Step 4: Add the vanilla to the melting butter.
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Place a large pot on the stove over medium heat, add your butter and let it melt and then brown. *See notes below for browning butter. 5 Tablespoons Butter. Once the butter is browned, remove from the heat and add the salt and 8 cups of mini marshmallows. Stir until everything is completely melted and smooth.
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Instructions. In a large saucepan, melt butter over medium heat. Swirl the pan occasionally until the butter foams, then browns and smells nutty, about 3-5 minutes.
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The heat of the pot and the butter should be enough to melt the marshmallows. If not, put the pot back on the burner and put the heat on low until the marshmallows melt. Add the Rice Krispies one cup at a time and mix thoroughly. Pour the mix into the pan and pat down until flat. Allow to cool - about 1 - 2 hours.
