Ok, here is what I've learned on how to make soft, fluffy yummy rice crispy treats! I very slightly altered Mel's Kitchen Cafe's recipe, but the method is different and much easier.
Browned Butter Rice Crispie Treats
6 T butter
16 oz marshmallows (new bags work much, much better)
1 tsp. vanilla
pinch kosher salt
8 c. rice crispies
Place the marshmallows in a large microwave safe bowl.
Brown the butter in a saucepan. Pour over marshmallows and toss to coat.
Microwave for 1 minute. If they are soft enough, stir in the salt and vanilla. If not, microwave 30 seconds more at a time. (The less you microwave them, the softer the treats will be)
Spray a huge bowl with oil. Add the melted marshmallows and rice crispies and stir to combine.
Spread and lightly press into a greased 9x13 pan.
Variations:
Chocolate Coconut: Toast 1 c. shredded coconut (sweetened or not). Set aside about 1/3 c. Mix the rest with the rice crispies. Sprinkle the top with the rest of the coconut and mini chocolate chips and lightly press into bars.
Coconut Lime: Toast 1 c. coconut as above; set aside. Add zest from 1-2 limes to the marshmallows and omit the vanilla. Add 2/3 c. coconut with the rice crispies. Sprinkle 1/3 c. coconut on top of bars and lightly press in.
Churro: Stir in 1 1/2 - 2 tsp. cinnamon to the melted marshmallows.
Dairy free: Use 4 T. coconut oil in place of butter.
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