Salted Brown Butter Rice "Krispie" Treats
In my family, rice crispy ("krispie") treats disappear like hot cakes. During the holidays and various birthdays, my Grandma always makes an assortment of delicious, unique, cookies and sweets. After hours of baking, the box of rice krispies always comes down from the cereal shelf, last, and after distributing her baked goods nicely displayed on a cookie tray, they are always first to go.
Sometimes, I think when people consider the art of baking, they assume it is a requirement to bake something complex and intricate. When really, it's the simplicity of food that makes it taste so good.
However, although this recipe produces a baked good that is everlastingly delicious and simple, it also produces a slightly altered and (if possible), an even tastier version of the classic rice krispie treat. All it recquires is about five extra minutes of baking time, more butter, some salt and many thanks to the wonderful Smitten Kitchen.
Salted Brown Butter Rice Krispie Treats
Courtesy of Smitten Kitchen
Yields: 16 2-inch squares or 32 1- x 2-inch small bars
Ingredients
1 stick of unsalted butter, plus extra for pan
1 10-ounce bag of marshmallows
Heaping 1/4 teaspoon course sea salt
6 cups Rice Krispies Cereal (about half of a 12-ounce box)
Steps
1. Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn a light shade of brown and smell slightly nutty.
3. Stir frequently, scraping the sides and bottom. Do NOT take your eyes off of the pot, you do not want to the butter to burn!
4. Once the butter takes on a nutty color (you will smell it!), turn the heat off and stir in the marshmallows. The residual heat from the butter will be enough to melt it, but if not, turn the burner back onto low until the marshmallows are smooth.
5. Remove the pot from the stove, and stir in salt and cereal together with marshmallow-butter mixture.
6. Quickly transfer into prepared pan. Like Smitten Kitchen, I recommend using a piece of waxed or parchment paper sprayed with oil to press in the edges and corners. Or you can use a spatula (it won't work as well, trust me!).
7. Let cool, cut into squares and guard them from your roommates (at least, that's what I have to do!).
What I Did Differently:
1. I used regular butter, apparently when you have a rice krispie craving and you run to your local on-campus market they only carry regular butter. If anything, they tasted better this way (just make sure the portion is the same).
2. My 10-ounce bag of marshmallows was a combination of half regular size, and half miniature size, nevertheless they both work the same.
3. I used regular, iodized salt.
4. I only have, what I would classify, as a "medium" sized pot. It will work...just pour your ingredients in increments as to not overflow the pot!
5. Due to having a very odd, and old stove in college, I turned my burner up to high to melt the butter. I also had to keep it on low heat to help melt the marshmallows.
6. I was impatient, and barely let mine cool, therefore my squares are slightly odd-shaped. However, if you are not going for appearance, letting them cool for only 5-7 minutes is just fine (plus they taste best warm). Enjoy!
Source: Smitten Kitchen
