Browned Butter Beer Crispy Treats

Directions

1. 1. Grease a 9- x 13-inch baking pan with butter. Set aside.
2. 2. In a large, deep pot, melt 6 tbsp (90 mL) butter over medium heat, stirring often, until beginning to foam. Cook, stirring constantly, until butter smells sweet and nutty, and turns golden brown, 3 to 5 minutes. (Tip: Don’t leave the stove at all during this process; once the butter starts to brown, it can burn easily.)
3. 3. Reduce heat to low and add 5-1/2 cups (1.3 L) marshmallows. Heat, stirring constantly, until melted and smooth, about 1 minute. Working quickly, stir in Scotch ale, vanilla and salt.
4. 4. Remove from heat and stir in crisp rice cereal until well coated. Stir in remaining 1-1/2 cups (375 mL) marshmallows. With lightly buttered hands or spatula, immediately press warm mixture into prepared pan, levelling top. Let cool to room temperature.
5. 5. Cut into 12 squares. Leftovers will keep in a tightly sealed airtight container at room temperature for up to 1 week.

Tips

• Have all of the ingredients measured and ready before you start, because quick mixing is the name of the game with this sticky mixture.
• Want to boost the vanilla flavour even more? Sub vanilla paste or powder for the extract.
• Immediately fill the sticky, empty pot with hot water to make cleanup a breeze.