Salted Brown Butter Rice Krispie Treats

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I spend a lot of time looking up really complicated recipes, because I want to challenge myself. But lately, I haven’t felt like doing really involved recipes. Maybe it’s because  the single-digit temperatures have left me craving comfort over complication. Or maybe, I just have too much cereal in the house.

It’s been two weeks since I’ve made anything for my work chums, which means it’s been two weeks since I’ve practiced my baking. Life has kept me a little busy, and by the time I get a free moment, it’s time for bed. But honestly, when you’re really passionate about something, you’ll find the time. So I carved a few hours out to get myself back into the swing of things. And what better way to get more practice in, than with yummy, crunchy rice krispie treats? But oh no, not just those standard treats you find the recipe for on the back of the cereal box, no. Salted Brown Butter Rice Krispie Treats are a much-needed twist on an old classic. They’re like your cool first cousins from Chicago with the same last name as you, but they’re way more popular, even with your group of friends.

What’s great about these is that the taste is not different, but rather enhanced. Brown butter is a sneakily powerful ingredient. Sure, it’s the same as butter, but with a slight twist that takes something basic, and gives it the depth that it’s always deserved. And to top that all off, sea salt helps to bring the flavors out even more. If you’re a sweet and salty type of person, then this is for you. I will not tell you how many I’ve had for fear that your jaw will fly open and never close. I’m just glad I have hungry co-workers, because the few that I saved for the house, did not last in the house for very long.

What You’ll Need:

  • 1 stick unsalted butter
  • 1 8-inch square cake pan
  • 1 10 ounce bag of marshmallows
  • 1/4 teaspoon coarse sea salt (plus more for sprinkling!!)
  • 6 cups of Rice Krispie cereal (buy on 12 oz box)

Butter (or coat with cooking spray) the bottom and sides of the cake pan. Lay a piece of wax or parchment paper on top, making sure that it properly sticks to the corners and edges.

In  a large pot, melt the butter over medium-high heat. It will melt, then start to foam, and crackle. Once the crackling has subsided, the butter will start to turn a golden color. After a few moments, your butter will start to brown, and should give off a wonderful, nutty aroma. Stir frequently, scraping up any brown bits that are hanging out at the bottom. Do not leave your butter unattended. Brown butter will turn to burned butter in very little time. And no one likes burned butter.

As soon as the butter takes on a nutty color, turn the heat off 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.

Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. If you’re like me, you love the salty-sweet contrast. Evenly sprinkle on as much extra sea salt as you please.

Let cool, then cut into squares, or whatever shape you’re feelin’.

SOURCE: Smitten Kitchen 

HAPPY BAKING!

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