De Leche Rice Krispie Bars

These Rice Krispie Treats are the best our family has ever had.  They are amazing and you won't be able to have just one!  Enjoy!

5 T. Butter

1/4 Tsp. Vanilla

10 Cups Mini Marshmallows (Divided)

6 Cups Rice Krispie Cereal

1/3 Cup Sugar + 1 T Cinnamon (mixed together)

1/2 Tsp. Sea Salt

1/2 Can Dulce de Leche

Spray a 9×9-inch pan with non-stick spray. Place a large pot on the stove over medium heat, add your butter and let it melt and then brown the butter.   

Note: Browning butter: Place a light colored pan over medium heat and add room temperature butter. Stir it gently as it melts. It will begin to foam and sizzle and then you will see little brown fleck forming on the bottom of the pan. As soon as you see those flecks, remove the pan from the heat.\

 

 Once the butter is browned, remove from the heat and add the salt (1/2 tsp) and mini marshmallows (8 cups). Stir until everything is completely melted and smooth. If you need to put it back on the heat to finish melting the marshmallows, that is fine. You just don't want the browned butter to burn.

 

Once it is smooth, add vanilla (1/4 Tsp) and stir again.  Measure out the rice krispies (6 cups) cereal in a large bowl. Pour the melted marshmallows over the rice krispies and the cinnamon sugar mixture and mix well.  
Add in the remaining marshmallows while still warm. Lightly press about half of the rice krispies mixture into your prepared pan. Flatten it down so it is even in the pan and then spread the dulce de leche (1/2 can) all over the rice krispies in an even layer.  Top with the rest of the rice krispies mixture and lightly press it around until it is evenly spread into the pan. Let it set at room temperature until cooled.  Rice Krispie treats can be stored in an airtight container, at room temperature, for 2-3 days. Or they can be frozen for up to 6 weeks.