6 ½ cups(240g) gluten-free crisp rice cereal, (One Degree Sprouted Brown Rice Crisps)
Instructions
Prepare your pan, cereal, and marshmallows. Grease and line a 9×13 inch baking pan with parchment paper and set aside. Add the gluten-free crisp rice cereal to a large bowl. In a separate bowl, measure out the mini marshmallows and set aside 2 cups for later in the recipe.
Brown the butter. In a large pot, melt the butter over medium heat. Within 2-3 minutes the butter will start to foam. Whisk constantly until the butter begins to turn a golden brown color and omit a nutty aroma. Then turn the heat down to low.
Melt the marshmallows. Add all but the reserved 2 cups of marshmallows to the pot. Stir until the marshmallows are melted, it's ok if there are a few clumps. Stir in the vanilla and salt and remove the pot from the heat.
Add the cereal and extra marshmallows. Add the cereal, give the pot a quick stir, and then fold in the remaining 2 cups of mini marshmallows, you'll want to work quickly.
Transfer to pan. Once combined, carefully transfer the marshmallow mixture into the prepared pan. The marshmallows will be very sticky, but an easy way to spread out the mixture is by using a rubber spatula. Press the mixture down into the pan with the spatula but avoid packing. Let cool for at least 30 minutes before slicing.
Notes
Tip
Avoid hard rice krispie treats: Use a rubber spatula to gently push down the treats, forming them into the pan, but do not compact them.
Weigh the rice cereal! Make sure to weigh the rice cereal on a food scale in grams, not cups. One Degree Sprouted Brown Rice Crisps weigh more than most rice cereals; therefore, if you go with a different brand, the measurements may be off.