Neapolitan Brown Butter Rice Krispie Treats

S T E P 1:

Line two 9x5-inch loaf pans with parchment paper, leaving an overhang on the

long sides for easy removal.

S T E P 2:

In a large Dutch oven or heavy-bottomed pot over medium heat, brown the butter,

swirling occasionally, until the milk solids are deep golden brown and smell nutty,

about 5–7 minutes.

S T E P 3:

Reduce the heat to low. Stir in the salt and mini marshmallows, cooking and

stirring constantly until completely melted and smooth. Stir in the vanilla bean

paste.

S T E P 4:

Divide the marshmallow mixture evenly among three medium bowls.

S T E P 5:

In the first bowl, stir in the crunchy peanut butter until smooth, then fold in the

Chocolate Rice Krispies cereal.

S T E P 6:

In the second bowl, stir in the freeze-dried strawberry powder until fully

incorporated, then fold in the Rice Krispies cereal.

S T E P 7:

In the third bowl, stir in the malted milk powder until smooth, then fold in the Rice

Krispies cereal.

S T E P 8:

Divide the chocolate peanut butter mixture evenly between the prepared loaf pans

and press into an even layer.

S T E P 9:

Top with the malted vanilla mixture, pressing gently into an even layer.

S T E P 1 0:

Finish with the strawberry mixture, pressing firmly to create a smooth, even top.

S T E P 1 1:

If desired, drizzle with melted chocolate and sprinkle with additional freeze-dried

strawberry powder.