Monday, September 29, 2014

Recipe: Salted Brown Butter Crispy Treats

Sorry, I have no picture. Whenever I make these, they are gone before I ever think of taking a picture. Honestly, they look just like regular Rice Krispie treats which is quite deceiving because these are oh, so much better! Not that there was anything wrong with regular Rice Krispie treats. But if you're anything like me, once you make these, you'll never go back. 

I have my sister-in-law to blame thank for introducing me to this deliciousness. With double the butter, browned and sprinkled with sea salt, these have a sort of salted caramel or toffee flavor to them. Kristin gave me the recipe and it's also available from this website.  The recipe says to use an 8" square pan, but a 9x13 works, too. They just won't be as tall. Of course, I double the recipe and spread it in a big jelly roll pan, just to make sure there's enough to go around... :) 

Salted Brown Butter Crispy Treats 
Makes 16 2-inch squares or 32 1- x 2-inch small bars

1 stick (4-ounces) butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 tsp. coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don't take your eyes off the pot as the period between the time the butter begins to take on color and the point where it burns is often less than a minute.

As soon as the butter takes on a nutty color, turn the heat off, sprinkle salt over the butter, and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Be careful not to cook the marshmallows.

Remove the pot from the stove and stir in the cereal. Quickly spread into prepared pan. Use a piece of waxed or parchment paper sprayed with oil to press it firmly and evenly into the edges and corners. A silicon spatula works almost as well. Let cool and cut into squares.

(*Missy's note: My marshmallows come in a 10.5-ounce bag so I just use the whole thing! :)

1 comment:

Kristin and Jay said...

I seriously can't believed you shared this with the world... It will literally come to a stand still as everyone begins making these, and doing nothing else! OH yum...I think I will whip up a batch!